Name: Wagyu Cheeseburger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Ground Wagyu Beef (80/20); 4 pieces Brioche Buns; 4 slices Sharp White Cheddar Cheese; 1 tbsp Kosher Salt; 1 tsp Black Pepper; 1 tbsp Grapeseed Oil; 0.5 cup Mayonnaise; 1 tsp Truffle Oil; 1 clove Garlic, minced; 4 leaves Butter Lettuce; 1 large Heirloom Tomato; 0.5 unit Red Onion

Main Dishes

Wagyu Cheeseburger

Experience the pinnacle of backyard grilling with this decadent Wagyu cheeseburger. Each bite offers a buttery, melt-in-your-mouth texture paired with sharp cheddar and a tangy truffle-infused aioli.

Prep

20m

Cook

10m

Serves

Calories

850kcal

Qty	Ingredient
1.5 lbs 680 g	Ground Wagyu Beef (80/20)
4 pieces 4 pieces	Brioche Buns
4 slices 4 slices	Sharp White Cheddar Cheese
1 tbsp 15 g	Kosher Salt
1 tsp 5 g	Black Pepper
1 tbsp 15 ml	Grapeseed Oil
0.5 cup 120 ml	Mayonnaise
1 tsp 5 ml	Truffle Oil
1 clove 1 clove	Garlic, minced
4 leaves 4 leaves	Butter Lettuce
1 large 1 large	Heirloom Tomato
0.5 unit 0.5 unit	Red Onion

2 Method

Step 1. In a small bowl, whisk together the mayonnaise, truffle oil, and minced garlic to create the truffle aioli. Cover and refrigerate for at least 15 minutes to let flavors meld.

Step 2. Gently divide the Wagyu beef into four equal portions. Shape them into patties about 1 inch thick. Do not overwork the meat, as the fat in Wagyu is delicate.

Step 3. Use your thumb to create a small indentation in the center of each patty to prevent it from doming. Season both sides generously with kosher salt and black pepper.

Step 4. Heat a cast-iron skillet over medium-high heat and add the grapeseed oil. Once shimmering, add the patties.

Step 5. Sear the patties for 3-4 minutes on the first side to develop a deep crust. Flip the patties and immediately place a slice of cheddar cheese on each.

Step 6. Cook for an additional 2-3 minutes for medium-rare (internal temperature of 130-135°F). Remove from heat and let rest for 3 minutes.

Step 7. While the meat rests, toast the brioche buns in the skillet until golden brown.

Step 8. Spread a generous layer of truffle aioli on both sides of the toasted buns. Place lettuce and a tomato slice on the bottom bun, followed by the Wagyu patty and red onion. Close the burger and serve immediately.

·
Avoid over-handling the raw meat; the high fat content of Wagyu starts to melt at room temperature.
·
Cast iron is preferred over a grill grate because it allows the patty to sear in its own rendered fat.
·
Always let the burger rest for a few minutes after cooking to ensure the juices redistribute.
·
Use a high-quality brioche bun; its sweetness balances the intense savory flavor of the Wagyu.

? FAQ

What makes Wagyu beef better for burgers?

Wagyu beef has a much higher percentage of intramuscular fat (marbling), which creates a richer flavor and a more tender, 'melt-in-your-mouth' texture.

Can I cook these on an outdoor grill?

Yes, but be careful of flare-ups. Because Wagyu has so much fat, it can cause large flames. Using a griddle plate on the grill is often safer.

What temperature should a Wagyu burger be?

To truly appreciate the texture of the fat, medium-rare (130-135°F) or medium (140-145°F) is recommended. Well-done is not recommended for Wagyu.

Do I need to add egg or breadcrumbs to the meat?

No. High-quality Wagyu should be treated simply. Only use salt and pepper to ensure the flavor of the beef remains the star.