Juicy, tender, and flavorful, my wagyu burgers transform my family’s burger nights into something spectacular. The wagyu beef patties are pan-seared or grilled, then loaded into buns with all the fixings.

If you’ve been curious whether wagyu beef makes good hamburgers, the answer is yes. One bite into my homemade Wagyu burgers, and you’ll never settle for a regular hamburger again. They’re so flavorful that they melt in your mouth.

The trick I’ve found with homemade wagyu burgers is not to overwork or overcook the meat. This means shaping the patties (no mixing) and cooking them until medium-rare.

Because wagyu is a rich, fatty cut of beef, I purposely season the patty mixture with just salt and pepper to let the wagyu’s natural flavor shine. My partner loves the burgers between brioche buns with a creamy sauce, lettuce, tomatoes, and cheese, but they are great over a salad or a wholesome burger bowl.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make Wagyu beef burgers
4. Arman’s recipe tips
5. Storage instructions
6. Wagyu Burger Recipe (Recipe Card)
7. More homemade burgers

Why I love this recipe

• Ridiculously easy. Like any good burger, you shape them and grill them.
• Crowd-pleasing. Wagyu burgers aren’t reserved for just steak houses.
• Less is more. Just salt, pepper, and the ground wagyu beef.
• Grill or stovetop. I’ve tested both methods for you.

Key Ingredients

Here’s what goes into this waygu burger recipe, along with my kitchen notes. Full measurements are in the recipe card below.

• Ground wagyu beef. You can buy ground wagyu beef from local butcher shops or online. Because it’s quite an expensive cut, I try to source the best quality possible.
• Kosher salt and black pepper. To taste.
• To assemble. Brioche burger buns, cheese, lettuce, tomato, and sautéed mushrooms.
• The best sauce for wagyu burgers. Because of the beef’s rich flavor, a creamy sauce is a must for all burgers. I usually add mayonnaise (or spicy mayo) and either Big Mac sauce or another burger sauce.

How to make Wagyu beef burgers

Through recipe testing, I found a charcoal grill or a cast iron skillet to be the best way to cook wagyu burgers. These two methods cook the outsides quickly and evenly while keeping the center super juicy.

Arman’s recipe tips

• Press your thumb into the center of the burger patties. Pressing down on each patty before grilling or pan-searing helps them keep their shape throughout the cooking process and prevents them from puffing up.
• Aim for 1-inch patties. I found this to be the sweet spot for thick and juicy burgers.
• Bring your meat to room temperature before cooking. This allows the wagyu beef patties to cook evenly and completely (aka no overcooked exteriors and undercooked interiors).
• Wagyu burgers are best when cooked to medium rare, with an internal temperature of 130F to 135F (55C to 57C). Of course, if you prefer them well done, aim for 155F (plus 5 minutes resting).
• Flip gently and only once. Use a wide spatula and resist the urge to press down after flipping- pressing squeezes out the fat that makes wagyu worth its price.
• Let the burgers rest. After about 5 minutes, the juices will soak back into the meat, making your burgers more flavorful.

Storage instructions

To store: Place leftover cooked burgers in an airtight container and refrigerate for 3 to 4 days.

To freeze: Wrap the cooked, cooled burger patties in aluminum foil, then place them in a freezer-safe bag. Freeze for up to 3 months.

To reheat: Microwave the burger patties for 30 to 40 seconds, or reheat them in a skillet with 2 teaspoons of water until warmed through (about 1 or 2 minutes).

More homemade burgers

• Ground chicken burgers– Leaner than beef but just as satisfying, and my go-to when I want a lighter burger without sacrificing texture. 
• Bison burgers– Richer and slightly gamier than regular beef, and the burger my partner always requests when we want something different.
• Lamb burgers– The most flavorful burger on the site (in my opinion), and the one I make when I want something that genuinely feels special.
• Shrimp burgers– The wildcard that always surprises people, and proof that burgers don’t need to be beef.