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 Wagyu 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 these burgers delicious, but their higher fat content is better for you. 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 beef patty 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.
But, if you do have extra time, check out this smoked burger recipe for a pellet grill!
What is Wagyu Beef?
Wagyu translates to Japanese Cow and refers to beef from cattle raised for centuries in Japan. The meat has unique, intricate marbling attributed to a special diet, pampered care, exercise practices, and genetics.
The rich, detailed distribution of soft intramuscular fat leads to superior taste! And it's truly a work of art that you can see in the linked picture below from Crowd Cow, which sells all types of Wagyu beef.
Where to Buy Wagyu
Packages of ground beef labeled Wagyu are popping up in various big box or specialty stores. I recently bought one 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. As a result, it's often combined with another kind of beef, making it more affordable.
So how do you know what you're getting? There should be little white dots of fat throughout the beef. Depending on 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, and 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 you want to know by surfing their website.
How to Cook a Wagyu Burger
Follow these easy Wagyu burger recipe directions for a restaurant-quality burger on your stovetop. Be sure to check out all the tips. If you're going to spend extra on specialty meat, you want to do it right!
- Loosely shape the beef into about ½ to ¾ inches thick patties. Using two fingers, make a slight indentation in the center. Lightly season with salt and pepper.
- 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 forming as the burger cooks.
- 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.
- Use a spatula to flip each patty to the other side and cook to desired doneness (see chart below.)
- If adding cheese, place it on the patties during the last minute or two of cooking. Cover the pan to melt it quickly before removing it to enjoy.
More expert tips and notes for this Wagyu beef burger recipe:
- Defrost ground beef and allow it to come to room temperature for about 15 minutes before cooking it.
- Since Wagyu beef has lots of fat, it will cook faster!
- Remove cooked patties to a paper-toweled lined plate to drain 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 has a warm pink center.
FAQ
Below are common questions about Wagyu:
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 proportion of monounsaturated fatty acids (MUFA's.) MUFAs 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, it seems you can indulge every so often because Wagyu beef is a little healthier.
In Japan, beef marbling is graded by the Japanese Meat Grading Association. Only the highest-rated beef from cattle raised in Japan is designated A5 Wagyu.
Wagyu beef is expensive because of the limited supply and special breeding and care regimen. Also, only a limited amount of A5 Wagyu Beef is imported from Japan each year.
Wagyu cattle and their DNA is banned from export to the United States. But, there was a brief 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. The USDA regulates the labeling of beef.
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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📋 Recipe
Wagyu Burger Recipe
Ingredients
- 1 pound Wagyu ground beef American or Japanese A5 Wagyu
- Salt and Pepper to taste
- Optional bun and toppings
Instructions
- Loosely shape the 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. Note: Don't handle the beef too much, or it will become tough.
- Heat a skillet over medium-high heat for a few minutes, so the patties sizzles when they hit the pan. Don't spritz with oil first. Fat will ooze out of the burger as it cooks, so it will not stick. Place each patty in the pan with the indented side on top. Cook for 3-4 minutes without touching so the bottom caramelizes and browns.
- Use a spatula to flip each patty to the other side and cook to desired doneness (see chart in the notes below.)
- If adding cheese, place it on the patties during the last minute or two of cooking. Cover the pan to quickly melt it.
- Remove cooked patties to a paper-toweled lined plate to drain off the excess fat and allow them to rest for a few minutes to seal in the juices.
- Enjoy with an optional bun and favorite toppings.
Notes
- Rare 125 -130 °F
- Medium Rare 130-135 °F
- Medium 135 - 140 °F
- Medium Well 140 - 150 °F
Andy
Very helpful and informative information for buying the meat. I want to grill blended Wagyu burgers over the weekend. Do they cook the same way as regular beef burgers on the grill?
Marjory Pilley
You can definitely cook Wagyu Beef Burgers on the grill, particularly blends with other types of beef. Since they have more fat, you need to be careful about them burning. It's best not to cook directly over an open flame. They will also cook a little more quickly and you'll need to treat them very gently!