Wagyu Burger Recipe

Make this Wagyu Burger recipe and see what all the fuss is about. We'll show you how to use American or Japanese A5 Wagyu ground beef to cook flavorful, juicy hamburgers on the stovetop which will rival any burger from a fancy restaurant!

If you're going to enjoy a burger it might as well be the very best! You may have tried one made with this type of beef at a higher end restaurant. The texture is almost buttery and melts in your mouth. If not, you're going to want to try one asap. Not only are Wagyu beef burgers delicious, but their higher fat content is actually healthy too. And, that's the reason this type of beef is a cut above the rest.

You don't need to pull out a grill to enjoy a Wagyu burger either. Much like Bavette Steak sizzled on the stovetop, just by following a few key tips you'll have an amazing burger that will elevate any meal into a special occasion.

Jump to:

• What is Wagyu Beef?
• Where to Buy It
• Is it Healthy?
• How to Cook It
• Cooking Temperatures for Beef
• More Recipes
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What is Wagyu Beef?

Wagyu translates to Japanese Cow and refers to beef that comes from cattle raised for centuries in Japan. The beef has unique, intricate marbling attributed to special diet, pampered care, and exercise practices as well as genetics.

The rich, detailed distribution of soft intramuscular fat in the red meat leads to superior taste! And, it's truly a work of art that you can see below in the linked picture below from Crowd Cow that sells all types of Wagyu beef.

In Japan, the marbling is graded by the Japanese Meat Grading Association. Only the highest rated beef coming from cattle raised in Japan is designated A5 Wagyu.

The cattle and their DNA is banned from export to the United States. But, there was a brief period of time (between 1975 and 1997) when it was not and that's how Wagyu cattle ended up in America. The American Wagyu Association sets the standards for this breed in the US.

As you might imagine, Wagyu beef is expensive because of the limited supply and special breeding and care regimen. A limited amount of A5 Wagyu Beef is imported from Japan each year. That's even pricier.

Where to Buy It

You'll find packages of ground beef labeled Wagyu popping up in various big box or specialty stores. I recently bought a package at Sam's Club. Most likely, it's a combination of Wagyu and Angus beef. It was tasty and not terribly expensive.

According to the USDA, beef can be labeled Wagyu when less than 50% comes from the special type of cattle that produces Wagyu beef. It's often combined with another type of beef which makes it more affordable.

So how do you know what you're getting? There should be little white dots of fat throughout the beef. Depending upon how it's packaged, it may be hard to tell. Most importantly, ask about the source before you pay a premium.

If you can't find it locally, you can buy Wagyu beef from Crowd Cow. They sell A5 Wagyu, purebred American Wagyu, as well as a Wagyu cross. You'll know exactly what you're getting. There's background information on which ranch it came from and it's fascinating. You can also get the answers to just about anything else you want to know just by surfing their website.

Is it Healthy?

You might think that all that extra fat is bad. Instead, according to a study published by the National Institute of Health/US National Library of Medicine the fat in Wagyu beef has health benefits. It has a high proportions of monounsaturated fatty acids (MUFA's.) MUFA's can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol.

I'm certainly not advocating you enjoy burgers every night. But, you can rest easy that you're not eating anything unhealthy either.

How to Cook It

It's simple to make a restaurant-quality Wagyu beef burger on your stovetop. Be sure to follow the steps and tips below! If you're going to spend extra on the meat you want to do it right!

1. Loosely shape beef into patties that are about ½ to ¾ inches thick. Using two fingers, make a small indentation in the center. Lightly season with salt and pepper. Heavy seasoning is not recommend so you can enjoy the flavor of the beef.
   • TIP: Don't handle the beef too much. Roughly shape it and call it a day so the burger will be tender. Overmixing makes the burger tough!
   • Note: The dimple in the center prevents a dome from being created in the center of the burger as it cooks.
2. Heat a skillet over medium-high heat for a few minutes so the patties sizzle when they hit the pan. Don't spritz with oil first. Fat will ooze out of the burger as it cooks. Place each patty in the pan with the indented side on top. Cook for 3-4 minutes without moving the patties so the bottom caramelizes and browns.
3. Use a spatula to flip each patty to the other side and cook to desired doneness (see chart below.)
4. If adding cheese, place it on the patties during the last minute or two of cooking. Cover the pan to quickly melt it before removing to enjoy.

More expert tips and notes:

When using Wagyu beef (any type) take this information into consideration:

• Use defrosted ground beef and allow it to come to room temperature for about 15 minutes before serving.
• Since Wagyu beef has lots of fat, it will cook faster!
• Remove cooked patties to a paper-toweled lined plate to drain off the excess fat. Resting for a few minutes will also seal in the juices.
• Toast the bun so it doesn't get soggy.

Cooking Temperatures for Beef

The USDA recommends that beef cook to an internal temperature of 145 °F. But, here are the approximate temperatures for other results.

• Rare 125 -130 °F
• Medium Rare 130-135 °F
• Medium 135 - 140 °F
• Medium Well 140 - 150 °F

Many chefs recommend cooking meat with a very high fat content to Medium Rare so that it is has a warm pink center.

Add your favorite toppings and bun to create the ultimate Wagyu burger experience. Honestly, you can't go wrong doing something very simple so that the amazing quality of meat shines through.

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