Exclusive: Wagyu Burger Recipes from World-Renowned Chefs

The extraordinary marbling and rich flavor profile of Wagyu beef has made it a favorite among the world’s most innovative chefs. When these culinary masters apply their creativity to crafting the perfect Wagyu burger, the results are nothing short of spectacular.

We’ve collected exclusive burger recipes from renowned chefs who have perfected the art of working with this premium ingredient—so you can recreate restaurant-quality Wagyu burgers in your own kitchen.

Chef David Chang’s Umami Bomb Wagyu Burger

Serves: 4

Ingredients:

• 1 lb American Wagyu ground beef (chuck + short rib blend)
• 2 tbsp white miso paste
• 1 tbsp unsalted butter, softened
• 1 tsp toasted sesame oil
• 2 tsp low-sodium soy sauce
• 1 tsp freshly ground black pepper
• 4 potato buns
• 2 tbsp Kewpie mayonnaise
• 2 tbsp gochujang (Korean chili paste)
• 4 slices American cheese
• 1 cup kimchi, chopped
• 4 leaves butter lettuce

Method:

1. Mix miso and butter together until smooth.
2. In another bowl, combine Wagyu beef, sesame oil, soy sauce, and pepper. Don’t overmix.
3. Form 4 patties with a center dimple. Chill for 30 mins.
4. Mix Kewpie mayo and gochujang to make the sauce.
5. Heat a cast-iron skillet over medium-high. Cook patties 3 mins per side. Add cheese after flipping.
6. Toast buns in skillet with miso butter. Spread gochujang mayo on top buns.
7. Assemble: bun, patty, kimchi, lettuce, bun.

“The miso butter and gochujang mayo complement the beef without overwhelming it. Let the meat speak for itself.” — Chef David Chang

April Bloomfield’s Classic Wagyu Pub Burger

Serves: 4

Ingredients:

• 1 lb American Wagyu ground beef (80/20)
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 oz Roquefort cheese
• 4 brioche buns
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 8 strips thick-cut bacon
• 1 large red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 2 cups arugula
• Dijon mustard (to serve)

Method:

1. Season and shape patties with center dimples. Chill.
2. Cook bacon until crisp; set aside. Caramelize onions with balsamic and sugar.
3. Cook patties in cast-iron skillet, 3 mins per side. Add Roquefort on final minute.
4. Butter and toast buns. Assemble with arugula, bacon, onions, and burger. Dijon on side.

“Wagyu beef doesn’t need bells and whistles—just respect. The Roquefort cuts the richness perfectly.” — Chef April Bloomfield

Heston Blumenthal’s Inside-Out Wagyu Cheeseburger

Serves: 4

Ingredients:

• 1 lb Wagyu ground ribeye
• 6 oz aged cheddar (½-inch cubes)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 potato rolls
• 2 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp horseradish
• ½ tsp cayenne pepper
• Butter lettuce, tomatoes, dill pickles

Method:

1. Mix beef with seasonings and Worcestershire. Divide into 8 thin patties.
2. Stuff 4 patties with cheese cubes. Seal with remaining patties. Chill.
3. Make sauce: mayo + ketchup + horseradish + cayenne.
4. Cook burgers 4 mins each side. Toast buns. Assemble with sauce, lettuce, tomato, pickles.

“The inside-out technique creates a cheese burst and balances Wagyu’s juiciness.” — Chef Heston Blumenthal

Nancy Silverton’s Mediterranean Wagyu Burger

Serves: 4

Ingredients:

• 1 lb American Wagyu ground beef
• 2 tbsp breadcrumbs + 1 tbsp milk
• 1 tbsp Parmigiano-Reggiano (grated)
• 1 tsp rosemary + 1 tsp thyme (chopped)
• 1 garlic clove (microplaned)
• 1 tsp kosher salt, ½ tsp black pepper
• 4 ciabatta rolls
• 4 tbsp aioli
• 2 cups arugula
• 8 slices prosciutto
• 1 cup roasted red peppers
• 4 oz burrata cheese
• Extra virgin olive oil + balsamic glaze

Method:

1. Mix beef with soaked breadcrumbs, cheese, herbs, garlic, salt, and pepper. Form patties. Chill.
2. Cook patties 3 mins per side. Toast ciabatta rolls.
3. Assemble: aioli, arugula, patty, prosciutto, red peppers, burrata. Drizzle oil and glaze. Serve.

“Wagyu’s richness pairs beautifully with Mediterranean flavors. Burrata melts in, balsamic brightens.” — Chef Nancy Silverton

Massimo Bottura’s Wagyu Emilia Burger

Serves: 4

Ingredients:

• 1 lb Wagyu ground beef
• 4 oz pancetta, diced
• 2 tbsp Parmigiano-Reggiano
• 1 tbsp aged balsamic vinegar
• 1 tsp kosher salt, ½ tsp black pepper
• 4 focaccia rolls
• 4 tbsp mascarpone
• 8 basil leaves
• 4 slices prosciutto di Parma
• 4 tbsp cherry tomato confit

Method:

1. Cook pancetta until crisp. Cool. Mix into beef with cheese, balsamic, salt, and pepper. Form patties. Chill.
2. Cook burgers 3 mins per side. Toast focaccia.
3. Spread mascarpone. Add basil, prosciutto, patty, confit. Drizzle with aged balsamic.

“This burger is about balance: Parmigiano, balsamic, mascarpone—all in harmony with Wagyu.” — Chef Massimo Bottura

Sean Brock’s Southern-Inspired Wagyu Burger

Serves: 4

Ingredients:

• 1 lb Wagyu ground beef
• 2 oz country ham, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp kosher salt, ½ tsp black pepper
• 4 potato rolls + 2 tbsp butter
• 4 tbsp pimento cheese
• 4 slices heirloom tomato
• 4 Boston lettuce leaves
• Bread-and-butter pickles
• 2 green onions, sliced

Method:

1. Mix beef with ham, paprika, cayenne, salt, and pepper. Form patties. Chill.
2. Cook burgers 3 mins per side. Toast buns with butter.
3. Spread pimento cheese on bottom bun. Add patty, tomato, lettuce, pickles, green onions. Serve.

“Wagyu meets comfort food. Pimento cheese and ham amplify the southern soul of this burger.” — Chef Sean Brock

Tips from the Chefs: Secrets to Wagyu Burger Success

Handling and Prep

• Keep it cold: Preserves fat marbling
• Minimal mixing: Avoids melting fat pre-cook
• Proper dimpling: Prevents burger puffing
• Chill before cooking: 30 mins is ideal

Cooking Techniques

• Use cast-iron: For superior sear and heat control
• Medium-high heat: Renders fat evenly
• Flip once: For crust and moisture retention
• Monitor doneness: Wagyu cooks faster than standard beef

Flavor and Balance

• Acidity matters: Use vinegar, pickles, or aioli for contrast
• Texture counts: Include crunch or crisp toppings
• Balance fat: Consider the richness of all components

Conclusion: Create Your Own Signature Wagyu Burger

Whether you follow these gourmet recipes or create your own, the key to a perfect Wagyu burger is respecting the ingredient. Use careful technique, pair it with thoughtful flavors, and allow the quality of the beef to shine.

Ready to recreate these extraordinary burgers? Explore our selection of American Wagyu ground beef—perfect for gourmet burger creations and delivered straight to your door.