Wagyu Burger

Elevate your burger game with some of the juiciest, most flavorful beef patties you've ever tried. These Wagyu burgers are all the rage and turn your backyard barbecue into a true-blue gourmet experience.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Burger, hamburger, Wagyu

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 321kcal

Author: Imma

Ingredients

Wagyu Burgers

1-1½ pounds (450-900g) ground Wagyu beef
1 tablespoon (15ml) Worcestershire sauce
2 cloves garlic, minced
¼ cup minced onions
Salt and pepper to taste
1-2 tablespoons burger seasoning (optional)
4-6 burger buns (or brioche buns)

Optional Toppings

Grilled onions
Blue cheese
Jalapenos

Instructions

Clean the grill grates thoroughly and lightly oil them to prevent the burgers from sticking.
If using a charcoal grill, create a two-zone fire by placing the charcoal on one side and leaving the other empty. That way, you can move the burgers to the cooler side if they cook too quickly.
Preheat your grill to medium-high (around 375-400°F/190-205℃). If using a charcoal grill, ensure the coals are evenly lit and glowing.
Lightly mix Wagyu beef, Worcestershire sauce, minced garlic and onions, burger seasoning, salt, and pepper in a large bowl until thoroughly combined. Don't overwork your hamburger mixture—the goal is to combine the ingredients without overmixing.
Divide the mixture into 4-6 equal parts and form into patties. Then, make a slight depression in the center of each patty with your thumb to prevent the burgers from puffing up on the grill. If possible, let the patties firm up in the fridge for at least 30 minutes before grilling.
Place the prepared patties on the preheated side of the grill and cook for about 2-3 minutes per side, undisturbed, before flipping the burger over. That gives the beef time to sear and firm up.
If the surface of the burger is cooking too fast, turn off one side of the gas grill or move the patties on the unlit side, away from direct heat. Wagyu burgers are notorious for flaring up due to their high fat content, so keep a close eye on the grill.
After flipping, cook for 3-4 minutes or more, depending on preference. Also, you can lower the heat at this stage so it cooks evenly.
Keep in mind that cooking time may vary depending on the thickness of the patties and the desired level of doneness. As long as the burger's internal temperature reaches 160°F (70°C), it fulfills FDA recommendations for ground beef food safety.
Optional step: Toast the hamburger buns during the last 2 minutes of grilling.
Remove the burgers from the grill and let them rest for a few minutes.
Assemble your Wagyu burgers with the toasted buns and your favorite toppings like grilled onions, blue cheese, and lettuce. Enjoy!

Notes

High-quality Wagyu beef ensures better flavor and texture because the marbling enhances juiciness and taste.
Overmixing the beef mixture can lead to tough, dense burgers. Mix just until the ingredients are combined to maintain a tender texture.
Keeping the patties cold until they're on the grill ensures the fat remains solid for a juicier, more flavorful burger.
Setting up a two-zone cooking area on your grill allows you to move the patties away from direct heat in case of flare-ups and prevents charring and uneven cooking.
Placing a drip pan under the grates to catch dripping fat reduces the chance of flare-ups for safer and more consistent grilling
For extra precaution, keeping a water spray bottle close by lets you quickly douse any flare-ups, preventing burning and potential fire hazards.
Try not to press down on the patties because it squeezes out the fat, which not only causes flare-ups but also results in dry burgers.
Allowing the patties to rest for a few minutes after grilling helps redistribute the juices within the patty, making it juicier.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition