Spoon Simple
Incredible Wagyu Burger
The ultimate wagyu burger — impossibly juicy patties with a shattering crust, caramelized shallots, melted comté, truffle mayo, and toasted brioche. Restaurant-level luxury at home.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Form the wagyu patties
- 1.25 lbs ground wagyu beef (80/20 or A5 trim, cold)
- 1 tsp kosher salt (divided)
- ½ tsp freshly cracked black pepper (divided)
- 1 tsp Worcestershire sauce
Step 2 — Make the toppings
- 2 large shallots (thinly sliced)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp fresh thyme leaves
- ¼ cup mayonnaise
- 1 tbsp truffle oil (or 2 tsp truffle paste)
- 1 garlic clove (grated)
- 2 tbsp pickled red onions (drained)
- 4 slices thick-cut bacon (optional)
Step 3 — Assemble the burgers
- 4 brioche buns (split)
- 4 slices comté or aged gruyère cheese
- 1 cup baby arugula
- 2 tbsp unsalted butter (for toasting buns)
- Flaky sea salt
Instructions
- 1
Caramelize the shallots
Melt butter with olive oil in a skillet over medium-low heat. Add shallots and thyme with a pinch of salt. Cook 15–20 minutes, stirring occasionally, until deeply golden and jammy. Set aside. If using bacon, cook until crisp in the same pan and set aside.
- 2
Make the truffle mayo
Whisk mayonnaise, truffle oil, grated garlic, and a pinch of pepper until smooth. Refrigerate until ready to assemble.
- 3
Form the wagyu patties
Keep the beef very cold. Gently divide into 4 portions and shape into loose ¾-inch-thick patties slightly wider than the buns — do not overwork the meat. Make a shallow dimple in the center of each patty to prevent bulging. Mix Worcestershire with remaining salt and pepper; season the tops of the patties just before cooking.
- 4
Sear the burgers
Heat a cast iron skillet over high heat until smoking. Add patties seasoned-side down and sear 2–3 minutes without moving until a deep crust forms. Season the top, flip, and immediately add a slice of cheese. Reduce heat to medium. Add 1 tbsp butter to the pan and tilt the skillet, basting the patties with foaming butter for 1–2 minutes. For wagyu, cook to medium-rare (125–130°F) or medium (135°F) — do not overcook. Rest patties 3 minutes.
- 5
Toast and assemble
Butter the cut sides of the brioche buns and toast in the hot skillet until golden. Spread truffle mayo on both bun halves. Layer arugula, wagyu patty with melted cheese, caramelized shallots, pickled red onions, and bacon if using. Finish with a pinch of flaky sea salt. Serve immediately.
Nutrition per serving: 720 cal · 38g protein · 34g carbs · 48g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
