This amazing Wagyu Burger is a big taste upgrade on your average hamburger whether you grill it to perfection, or follow my skillet preparation for the tastiest, juiciest burger ever! Using richly marbled premium American Wagyu, Australian Wagyu, or Japanese Wagyu yields an incredibly caramelized gourmet burger patty!
Wagyu Burger Recipe
For the most amazingly flavorful and juicy burgers, I like to treat my family to this upgraded Wagyu beef burger from time to time! Everyone agrees that the taste is beyond good and that these burgers truly are the best ever!
When serving a burger of this quality, it is best when cooked to medium-rare. That’s my recommendation for being able to enjoy and appreciate the superior ground beef. I hope you enjoy it as much as my family does!
What is a Wagyu Burger?
A Wagyu burger is made using Wagyu beef. Wagyu beef is available and graded here in the US, Australia, and Japan, however, it became a ‘thing’ based on the Japanese beef originally offered.
Wagyu is a beef breed raised in Japan and is the same breed that produces the prized Kobe beef. The manner in which the cows are raised, and the feed that they consume, will determine the graded quality of the beef from each animal.
The Japanese Wagyu beef grading system is where you hear the term A5 which is the highest grade of beef that can be purchased. The beef is graded A, B, or C based on yield ( A=72% and above, B=69% and above, and C=69% and below ). The 1, 2, 3, 4, or 5 quality grades are based on the overall quality of the meat including marbling, the color and texture of the beef, and the color and quality of the fat.
If you can’t find Wagyu beef locally, a good quality grass-fed beef is a very reasonable alternative.
Ingredients You’ll Need
Other than getting your hands on some totally tasty and wonderfully fatty Wagyu burger meat, you’ll need all of your usual burger favorites. Keep in mind that you want to really let that fantastic burger patty shine!
- Wagyu Beef – about a pound, whether it’s pre-formed patties or a package of ground Wagyu beef. Do make sure that your beef is fully thawed before using. If your Wagyu beef has been brought to room temperature, it will cook more evenly and quickly than beef brought straight out of the refrigerator.
- Burger Buns – enough buns for your desired amount of burgers. I used some commercial buns, but I really love my brioche buns and pretzel buns for better burgers!
- Bacon – is optional, but oh-so-yummy! Use great flavored bacon to compliment the quality of the burger.
- Cheese – another optional choice. Use your favorite cheese if desired. I used a nice slice of medium Tillamook cheddar cheese.
- Red Onion – because that’s the most flavorful onion that my whole family loves having on their burgers! This, of course, is optional too!
- Leaf Lettuce – nice big leaves of lettuce! Even simple iceberg lettuce is wonderful on a burger!
- Pickles – because I’m a dill pickle fanatic! Use your favorite pickle chips or slices!
All of the toppings are optional, based on your own preferences. If you’re enjoying your first Wagy burger ever, I suggest keeping seasoning and toppings pretty minimal so that you can really enjoy the Wagyu beef difference!
How to Cook a Wagyu Burger
Given that this beef selection is intended to be of a higher-fat content, you will want to cook it in a way that best ensures super juicy results! My favorite outdoor method is to cook my Wagyu burgers on a Traeger. Yummy!
However, cooking inside and using a skillet is not a sub-par option at all! I love my cast iron skillet for this, as with cooking any meat, you just get a better-caramelized result from cast iron.
No worries! If you don’t have a cast-iron skillet, try to pick out a skillet or frying pan that is heavy-bottomed as it will disperse your heat best.
Cook the Wagyu Beef Patties
- To get started, if you bought ground Wagyu beef, you will need to form the burger patties. Break up your one-pound package into 4 1/4 pound patties, 3 1/3 pound patties, or 2 1/2 pound patties. Press the patties out to about 1 inch in thickness.
- Heat your grill, cast iron skillet, or frying pan to medium-high heat. The higher end of medium-high heat, almost to high heat if you have the option.
For stovetop cooking, use a small amount of coconut oil ( or cooking oil with a high smoke point ) to lightly coat your skillet or pan.
- Season the patties on the upward-facing side, then place them onto your grill or in your skillet or pan with the seasoned side facing downward. Season the side that is now facing up.
- Leave the cooking Wagyu burger patties alone without moving them for 3 – 4 minutes, or until nicely caramelized and browned.
- Flip and cook the second side.
On the grill, add your sliced cheese and close the cover to cook for 5-6 minutes until medium-rare.
For stovetop cooking, add a tablespoon of butter to your skillet or pan and melt the butter. Then arroser ( or spoon the melted butter over the burger patties to baste them ) using the melted butter to add even more amazing flavor and richness to your Wagyu burgers! Add the cheese slices and cover the skillet or pan with a lid. Cook for 5 – 6 minutes until caramelized on the second side and medium-rare.
- Remove the cooked burgers from heat.
Ground beef should have an internal temperature of 160ºF ( 71ºC ) as recommended by the USDA. This will yield medium-done burgers. Medium-rare burgers will have an internal temperature of 145ºF ( 63ºC ) and in my opinion, is the best way to enjoy a Wagyu burger!
- 1 lb Wagyu ground beef (or patties - American Wagyu, Australian Wagyu, or Japan Wagyu ground beef)
- 4 hamburger buns
- 4 slices cheddar cheese (optional)
- 8 slices bacon (cooked)
- 4 leaves lettuce (optional)
- 8-12 slices red onion (optional)
- 8-12 slices pickle (optional)
- ketchup (optional)
- mustard (optional)
- 1 pinch each, salt & pepper (to lightly season each burger patty)
- If you have packaged ground beef and not patties, divide the beef into 4 portions. This will yield 4 1/4 pound burgers. You can also divide your beef patties into 3 1/3 pound patties, or 2 1/2 pound patties. However many burgers you decide to prepare, flatten the patties out to roughly 1 inch in thickness.
- Heat your grill, cast-iron skillet, or frying pan to medium-high heat (the higher end, almost to high heat). Stovetop: Use a small amount of coconut oil or another cooking oil with a high smoke point to lightly coat your skillet or frying pan.
- Season the tops of each Wagyu beef burger patty lightly with salt and pepper. Place the patties onto the grill or into your skillet or frying pan with the seasoned side facing downward. Season the reverse side that is now facing upward.
- Cook the sides without moving them until they are cooked and have formed a caramelized surface, which should take 3-4 minutes for a burger that is 1 inch in thickness,
- Flip and cook the second side of the burger. Grilling: add cheese and close the cover for 5-6 minutes for a medium-rare burger.Stovetop: add a tablespoon of butter and arroser (or baste) the burger by spooning the melted butter in the pan over your burger patties for added richness. Top with cheese and cover for 5-6 minutes for medium-rare burgers.
- Once cooked, remove the burgers from heat and allow them to rest for 5 minutes before serving. *We want juicy, we just don't want it drained all over our plates!
- Assemble and serve your burgers with your favorite condiments and toppings.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!