Ingredients:

  • 1 lb (450g) High-quality Ground Wagyu Beef (chilled)
  • 2 tsp (10g) Coarse Kosher Salt
  • 1 tsp (5g) Freshly cracked black pepper
  • 1 tbsp (15ml) Neutral oil
  • 4 Soft Brioche buns
  • 4 Slices American cheese
  • 1/2 White onion, sliced paper-thin
  • 1 tbsp Unsalted butter

Instructions:

  1. Divide your cold ground Wagyu into four equal portions (approx. 4oz each). Gently roll them into loose spheres without overworking the meat. Refrigerate for 10 minutes.
  2. Heat a large cast iron skillet over high heat until it reaches a shimmering point. Add the neutral oil. Wait until the oil is shimmering and just starting to wisp smoke.
  3. Place two chilled beef balls in the pan. Immediately place a piece of parchment over one and press down hard with your spatula until the patty is less than 1cm thick.
  4. Sprinkle a portion of the salt and pepper over the raw side of the patties. Press a handful of the paper thin onions into the raw side of the beef.
  5. Cook for about 2 minutes until the edges are dark brown and crispy. Scrape under the patty firmly and flip. Immediately place a slice of American cheese on each patty. Cook for 1 more minute until the cheese is draped over the sides like a silk blanket.
  6. Toast the brioche buns with butter in a separate pan until they are golden and smell like popcorn. Place the patty on the bun and serve immediately.