This Wagyu beef burger boasts the unmistakable buttery sweetness of tender Wagyu beef which is complemented by the robust flavor of red wine caramelized onions. This ultimate burger is finished off with the salty taste of melted aged white cheddar, and a smear of creamy roasted garlic aioli.
I'm not going to beat around the bush. This was the best burger I have ever had. Period. And I have spent a LOT of time perfecting homemade burgers. If you are looking to craft an incredible burger for a special occasion, this gourmet Wagyu burger recipe is it.
I'd like to think I know a thing or two about making burgers. I once made burgers every day for 6 months straight in an effort to perfect the art of gourmet burgers. I thought I tried everything: corn-fed beef, grass-fed beef, store-ground beef, grinding it myself... but using Wagyu beef brings gourmet burgers to a whole new level!
The tender patty melted in my mouth as a remarkable buttery sweetness quickly coated my taste buds. I was so excited to make this burger I even made a special trip to a local restaurant to ask if I could purchase a couple of their amazing Brioche buns. Despite their puzzled expressions, they were happy to oblige. I was pulling all the stops for these Wagyu beef burgers!
What is Wagyu Beef?
Wagyu beef comes from Wagyu cattle, which is a Japanese breed. The beef from Wagyu cattle is prized for its extreme marbling which greatly enhances its tenderness and flavor. These cattle are raised in low-stress environments which help prevent the development of tough meat. The high cost of the cattle, and the additional time investment needed to raise them makes this one of the most expensive meats you can purchase.
Ingredients You Will Need
Wagyu Burger
- Brioche buns - This is NOT the recipe to skimp and use cheap burger buns, you want a high-quality brioche bun to complement the sweetness of the beef.
- Wagyu beef - I used American Wagyu beef, but whatever Wagyu beef you can get your hands on will make an epic burger. I recommend purchasing extra so you can make my Wagyu beef meatballs too!
- Seasonings - Salt and fresh ground black pepper.
- Butter
- Aged White Cheddar
Red Wine Caramelized Onions
- Sweet onion
- Butter
- Cooking oil
- Red wine - Red wine vinegar can also be used.
Roasted Garlic Aioli
- Garlic cloves
- Mayo
Wagyu Burger Toppings
I chose to top these juicy burgers with the sweetness of caramelized onions, which are further enhanced with a splash of red wine. This flavor combination provides a great contrast to the aged Cheddar and the deep-roasted flavor of the Garlic aioli.
Properly caramelized onions take a long time to saute, longer than sautéed onions. There is no shortcut to this, but your efforts will be rewarded. Take your time to gently coax all of the sugar out, and review my write-up on how to caramelized onions for more in-depth tips and tricks.
The roasted garlic aioli is pretty straightforward to create. The garlic cloves are roasted in the oven at 375 degrees for 30 minutes, or until they are soft to the touch. This is when their flavor really sings! Then they are minced and combined with the mayonnaise in a small bowl. This should be done while the onions are caramelizing.
Tip: It is important to prepare your caramelized onions and garlic aioli prior to making your burgers due to the time required to make them.
Tips for Cooking Wagyu Burgers
When making mouthwatering Wagyu burgers, only work the patty as much as necessary to shape it and have it hold together while cooking. This is a good tip for making any regular homemade burger patty too. Overworking the ground meat will cause it to compact and get tough when cooked.
Next, do not overcook the meat! This means, don't go beyond a medium-rare burger with an internal temperature of 135 degrees, in my opinion. If you like your beef well done, there is no point in spending the money on this premium quality beef, the exceptional flavor nuances will be long cooked out before it ever reaches your mouth.
You want to sear these over medium-high heat to ensure your patties developed a nice crust, without overcooking the interior. I add butter to the skillet to aid in crust formation.
Finally, simple is best. The purpose of buying Wagyu beef is to enjoy the exceptional beef flavor that is unique to this breed. Don't drown it out in a circus of flavors, toppings, seasonings, and condiments.
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Wagyu Beef Burger with Caramelized Onions
Ingredients
- 3 Brioche buns
- 1 pound ground Wagyu beef
- salt
- fresh ground black pepper
- 4 tablespoons butter divided
- 3 slices Aged White Cheddar
Red Wine Caramelized Onions
- 1 large sweet onion
- ½ tablespoon butter
- ½ tablespoon cooking oil
- 2 tablespoons red wine
- Salt
Roasted Garlic Aioli
- 4 cloves garlic
- ⅓ cup Mayo
Instructions
Wagyu Beef Burger
- Spread butter onto the inside of the top and bottom bun slice and lightly toast, butter side down, in 12" skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
- Divide 1 lb of beef into three equal sections and form into round patties, being careful not to over work the meat, yet pressing firmly enough for the meat to hold together. Press an indentation into the center of each patty to prevent it from puffing excessively during cooking.
- Season each side of the patty liberally with salt and pepper.
- Add enough butter to coat the bottom of a cast-iron skillet heated to medium high and gently place in the patties once it has melted. Work in batches if necessary.
- Once in the pan, do not move the patties, or press/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.
- After ~2 minutes of cooking, flip each patty and add a slice of cheese to the top of the patty while the burger finishes cooking.
- Remove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking Wagyu beef will cook out all of the flavorful goodness that makes Wagyu a premium product.
- Place patty on toasted bun slathered with roasted garlic aioli, and topped with caramelized onions.
Red Wine Caramelized Onions (Prepare in advance)
- Slice ends off of onions, cut in half and then cut into ⅛" strips.
- Add butter and oil into saute pan and heat to medium low.
- Add onions and salt to taste.
- Cook 45 minutes, stirring occasionally to prevent scorching, until onions are brown and sticky. Don't raise the heat to rush the process or the flavors won't develop.
- When onions are caramelized deglaze the pan with red wine and stir liquid into onions.
- Remove onions from pan and set aside, keeping warm.
Roasted Garlic Aioli (Prepare while onions caramelize)
- Roast garlic cloves in oven pre-heated to 375 for 30 minutes, or until cloves are soft to the touch. Check regularly to ensure they do not overcook.
- Smash the cloves into a paste and mince with knife to ensure they are fully separated.
- Mix with mayo and set aside.
Notes
Nutrition
This recipe was originally published November 13, 2015, on FoxValleyFoodie.com.
Phoebe
Extraordinary, even if you’re joylessly carb-phobic and serving them on Franz keto hamburger buns. Thanks so much for this recipe!
Jen W.
Wow! Wow! Wow! I have to agree with everyone else; that this has to be THE BEST burger that I’ve ever had! I’ve never had wagu beef and this was an incredible introduction. The flavor is unreal! I had to sit back and just take it all in. Im blown away! Thank you for the recipe! I will most certainly be making this again, and next time, I’ll include my family, LOL!
Deborah Geehring
Well, I followed the recipe exactly and I got burgers that fell into pieces when I tried to cook them. I brought the meat out early so it was room temp, kept handling to a minimum (maybe the problem?) and cooked in a hot iron skillet for 2 minutes. When I tried to flip them they just flopped. They took more than 4 minutes to cook beyond raw as well. They tasted ok and we did like the flavors of the mayo and onions but presentation - not so much
Fox Valley Foodie
I am sorry for any issues you had. The most common issue in burger making is people mixing and mashing their patties into firm dense pucks due to excessively overworking the meat. I try to help people avoid that by stressing not to overwork the patty while forming it. Unfortunately, it sounds like you followed my advice too well. The unspoken rule is that the burger should be still pressed tight enough together to hold its shape. I will rephrase my instructions to make this more clear. Also, you can expect the cook time will always vary depending on your stovetop's heating power and the thickness of the burger, which is what the "~" was meant to express. All the best.
Marie-France
Before I decided to make this recipe, I read all the rave reviews thinking "Yeah yeah, I'm sure it's really good but seriously, it can't be THAT good! I mean it's just a burger! Having just rolled off the dining table onto the sofa to recuperate from eating the above, I can confirm that yes, it IS THAT good!! No-one was exaggerating, and yes, it WAS insane and will go in my "keeper" recipe which I will share with anyone and everyone including vegetarians (I have never felt so sorry for them in my life) and hopefully make it for friends when the lockdown is over and we can socialise again. I made my own buns using the best easiest no-knead brioche buns off another website blog, this burger recipe deserved only the best, and store-bought would not have done it justice. I am never going to look at another burger recipe every again, I am now officially married to this one! Thank you for sharing it with us all!
Stacy
Let me preface this by saying that I have never been a fan of caramelized onions and thus have never had them on a burger before. I splurged on some ground wagyu beef and wanted to make the most of it. When I came across your recipe I was weary of the carmelized onions but given the amazing reviews I wanted to make the recipe exactly as shown.
Oh my lanta - I am still drooling over this burger...and I made it YESTERDAY! Highly, highly recommend.
Tobin Wright
By far the very best Burger I have ever chomped on!
Brilliant tailgate food!
Go Gators!!
Amy Lou
Mmm, made this yesterday and it was the best. Delicious! We loved it. I made this with wagyu ground beef. So juicy! I didn’t have any red wine on hand, so I used a little bit of balsamic vinegar for the caramelized onions. Thanks for the recipe. It’s a keeper.
Jamie
I just want to say that ive made burgers for years now and when I seen this beef on sale at JUNGLE JIMS INTERNATIONAL MARKET, I thought, "why not?" My mind is truly BLOWN after making this# BEST BURGER RECIPE EVER!!! The cut of beef truly makes the difference! it no lie melts in your mouth!
Victoria
This recipe was amazingly delicious. The roasted garlic ailoi pushed it over the top for me. Will definitely be making it again, even if I don't have the wagyu beef on hand!
Elaine B
Great recipe! We enjoyed it thoroughly!
Becca from It's Yummi!
Omigerd...I need this beef in my life!
Incidentally, you broke the food blogging code of ethics by not hooking your blogger sister on the east side of town up with a burger. You owe me, Foodie.
Fox Valley Foodie
Hahaha, true. I am a horrible human being! 🙂
simon
Drools*
I want this on my bbq! Hurry I'm hungry!
...
Please? 🙂
Fox Valley Foodie
If you live some place warm, I'll bring the meat if you buy the plane ticket!