Wagyu Smash Burgers
These Wagyu smash burgers are the ultimate indulgence. Already packed with fatty, delicious flavor, all they need is a little salt and pepper, and then you can throw them in the pan or on the grill. This recipe tops them with old cheddar, truffle aioli, and arugula, but you can scroll up and find out how to top them with caramelized onions and blue cheese as well!
Ingredients
For the Burgers
- 1 lb Wagyu beef ground
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 hamburger buns
- 4 slices old cheddar cheese topping
- arugula topping
For the Truffle Aioli
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon Dijon mustard
- 2 teaspoon lemon juice
- ½ teaspoon truffle oil
- salt and pepper to taste
Instructions
For the Burgers
- Heat a cast iron skillet over medium high heat until the pan is smoking hot (for grilling instructions, see notes).
- In a medium bowl, mix together the ground beef, salt and pepper. Divide the meat into four equal parts, and then roll into spheres.
- Place two spheres in the pan at the same time (no need for oil or butter, there's enough fat in the beef). Let the meat brown for a minute, then take a piece of parchment paper, place it on one of the spheres, and using a large can of vegetables, press down firmly. You want the burgers to be fairly thin.
- After about five minutes, or when the burgers have browned and are crispy, flip them over. Let them cook for another five minutes or so, until the internal temperature reaches about 160°F. At this point, lay the cheese slices on the burger, and cover for about three minutes to melt the cheese. Remove the burgers to a plate, and repeat for the remaining patties.
For the Truffle Aioli
- Add all the ingredients to a tall, thin container with high sides (the deeper the better). Using your immersion blender, slowly move it up and down for about 10 seconds, until the aioli is thick and creamy. Season to taste with salt and pepper.
Assembly
- Coat the tops and bottoms of the burger buns with aioli. Top the burgers with arugula and serve immediately.
Video
Notes
For the grill:
Divide the raw meat evenly into four sections. Roll in your hands, and then shape into ¼ inch thick patties. Cook on a medium-high grill for about five minutes per side. The internal temperature should be 165F.
Top as desired.
Nutrition
Serving: 200gCalories: 523kcalCarbohydrates: 22gProtein: 30gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 109mgSodium: 1053mgPotassium: 382mgFiber: 1gSugar: 3gVitamin A: 282IUVitamin C: 1mgCalcium: 281mgIron: 4mg
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