1poundWagyu ground beefAmerican 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
You'll find more expert tips and step-by-step pictures above!The USDA recommends that beef cook to an internal temperature of 145 °F. But, here are the approximate temperatures for other results.