Ingredients:

  • 1 pound (450 g) wagyu ground beef (preferably 80/20 blend)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 4 fresh burger buns (brioche or potato rolls recommended)
  • 1 cup (100 g) sharp cheddar cheese, sliced
  • 1 cup (60 g) arugula or baby spinach
  • 1 large ripe tomato, sliced
  • ½ red onion, thinly sliced
  • Mayonnaise or aioli, to taste

Instructions:

  1. In a mixing bowl, combine the wagyu beef, kosher salt, black pepper, and Worcestershire sauce. Gently mix until just combined—avoid overworking the meat.
  2. Divide the mixture into 4 equal portions and shape into patties. Use your thumb to make a slight indentation in the center of each patty.
  3. Cover the patties with plastic wrap and refrigerate for at least 30 minutes.
  4. Heat the grill or skillet to medium-high heat.
  5. Cook patties for 4-5 minutes on one side, without pressing them down. Flip and add a slice of cheese; cook for an additional 4-5 minutes until desired doneness.
  6. Remove patties from heat and let them rest under a loosely tented sheet of aluminum foil for 5 minutes.
  7. Toast the burger buns on the grill if desired. Spread mayonnaise or aioli on both buns, then add the patty, followed by arugula, tomato, and onion.
  8. Serve the burgers with your choice of sides and enjoy!