This Wagyu beef burger is going to be one of the best burgers so tasty you ever make! Juicy, moist, and tender with a tangy sauce dripping from it your mouth won’t be able to stop watering.
Quick Wagyu beef burgers will soon become your family’s favorite hamburgers and there won’t be any need to drive through to get them!
What Is Wagyu Beef Burger?
“Wagyu,” which translates to “Japanese cow,” denotes beef derived from particular breeds of cattle renowned for their exquisite, rich, and buttery flavor.
Within the United States, there are four distinct breeds of Wagyu cattle, with the most luxurious Wagyu beef hailing from this region.
For those seeking more affordable alternatives, American Wagyu beef offers a viable option. This variation typically arises from Wagyu cows crossbred with Angus, resulting in a unique blend of flavors and textures.
Additionally, USA Wagyu, which involves crossbreeding with Holstein cattle, provides another accessible option for enthusiasts transitioning into the realm of Wagyu beef.
HOW TO SEASON GROUND BEEF?
The main point of seasoning ground beef, especially high-quality meat like Wagyu, is to handle it as little as possible.
Too much handling when seasoning and forming the patties can lead to a tough texture in the final burger because all the threads of meat are getting squashed and smooshed.
Some people form their taste and then season the outsides. This helps with the process because you’re not needing to mix the seasonings in.
However, this means that the insides of the burger patties don’t have seasoning. This therefore works best when your patties are fairly thin (1/4″ thick).
I’ve therefore made a better method for when I’m making thick, juicy burgers and I want them tasty inside and outside.
Here’s what you do:
Gently break the raw ground beef up into medium parts onto a small sheet pan. This arranges it in a single layer, handling it as little as possible.
You then sprinkle your seasonings over the beef and toss it gently to distribute the seasoning.
You see, this gets you a lovely even seasoning across all the meat, without requiring that you mix it and break it all up.
From here you can form your Wagyu burger, once again making sure not to work it too much.
How to Make a Wagyu Beef Burger?
- We start by making the Wagyu beef patties. In doing so, we want to handle the meat as little as possible to not overwork it.
- So we simply take the mince and separate it into 5 portions on the chopping board. Once we have our portions, we can mind-form them into round patties and push them down slightly so they have a uniform surface across the top.
- Next, we want to season with salt and black pepper.
- Followed by the USA 7 spice, shichimi togarashi. As we season both sides, you will find it easier to do the salt, pepper, and USA spice and then flip the patties to the other side and repeat.
- Once this is done, you can place a large frying pan or cast iron skillet on the stove. Turn the heat to high and add the olive oil.
- Give it a swish in the pan and then place 3 of the patties in. They need to be cooked for 4-45 minutes per side. The taste of your patty will make a difference in the cooking time.
- We want the burgers to be a little browned and tasty on the offsides and a greyish brown color with a little pink on the insides.
HOW TO COOK WAGYU BEEF BURGERS?
I love to cook this Wagyu burger recipe in an iron pan on the stove. It’s convenient for me and provides lovely results. You can cook these burgers on the grill though if you prefer.
The process will be the same and it will take about six to eight minutes on each side over medium heat with either method.
What goes on a Wagyu Beef Burger?
For me, keeping it simple is key so the amazing beefy flavor comes through in every bite. I’m not going to tell you that you can’t pile on caramelized onions and mushrooms or bacon and blue cheese.
But I like to save those special toppings for when I’m using regular ground beef.
Ingredients of Wagyu Beef Burger :
Salt and pepper: we use salt and a little bit of black pepper to season both sides of the wagyu patty before we cook it.
Shichimi Togarashi: (the secret ingredient!!) is a Japanese 7 spice that you will be able to get from your local grocery store in the Asian foods aisle. Given that wagyu cattle are Japanese, it makes sense to partner this delightful spice with the beef.
Olive oil: we use a little of this in the pan to cook the Wagyu burger patties.
Horseradish yogurt sauce: this is a homemade tasty sauce with a little tang to it. Simple to make it provides the perfect burger sauce to compliment the wagyu patty.
Onion: red for burgers is my favorite as you don’t have to cook them!
Pickles: a burger essential! You will be able to purchase store-bought ‘burger pickles’. They keep for a long time in the fridge and are excellent to have on hand for when that burger craving hits!
Tomato: robust and juicy and known for being one of those classic burger toppings, we add 2-3 tomato slices per burger.
Lettuce: crisp and fresh. I use lettuce for that unmistakable crunch as you bite into it.
Buns: hamburger buns, brioche buns, bread rolls, with or without sesame seeds, you can pick your favorite.
Wagyu mince (or wagyu ground beef): it has exceptional flavor compared to regular ground beef. You will likely need to get this from your butcher.
Depending on your country it will be American Wagyu Beef or USA Wagyu. It is a premium meat product and you are unlikely to get it at your grocery store.
That being said, some stores will sell it. So you can have a look and then head to your butcher if no luck finding it in the meat section.
Recipe
Wagyu Beef Burger
Equipment
- pot
- Dutch oven
Ingredients
- 1 ib ground wagyu beef
- 1/2 tbsp salt
- 1/2 tbsp onion powder
- 4 slices cheddar cheese
- burger condiments
- 1 large tomato sliced thinly
- 4 beef lettuce
- 4 brioche burger buns split
Instructions
- To try to handle the meat as little as possible to not make it tough, gently break the raw ground beef up into medium crumbles onto a small sheet pan. Arrange the meat in a single layer
- Using your hands, gently toss the beef to distribute the seasoning.
- Form the mixture into four equal-sized patties, using as little pressure as possible to compact the beef while still having it hold together well.
- To build the burgers, spread any desired condiments onto buns. Then add one piece of lettuce and two slices of tomato to the bottom half of each bun. Place burger patty on top of tomatoes. Top with tops of buns.
- Using a spatula, flip patties. Place 1 slice of cheese on top of each patty. Cook 6 minutes more for medium burgers.