4DR Wagyu Smash Burger
Ingredients
- 1 lb 4DR Wagyu ground beef (80/20)
- 4 brioche buns
- 4 slices American cheese
- 2 tsp kosher salt
- 1 tsp coarse black pepper
- 2 tbsp unsalted butter
Toppings
- 1 yellow onion, thinly sliced
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 4 tbsp Kewpie mayo
- 1 tbsp sriracha
- 1 tsp honey
- 4 strips thick-cut bacon, cooked and crumbled
- 1 cup arugula, loosely packed
- 8 bread and butter pickle slices
Instructions
- Pull beef from the fridge 20 minutes before cooking. Divide loosely into four balls — do not pack them.
- In a small pan over medium-low, cook onion in butter with brown sugar and apple cider vinegar, stirring occasionally, until deeply soft and jammy — about 20 minutes. Low and slow.
- Mix Kewpie mayo, sriracha, and honey in a small bowl. Set aside.
- Toast buns cut-side down in a dry skillet over medium heat until golden, about 90 seconds. Set aside.
- Crank heat to high. Work in batches — two patties at a time. Place a beef ball in the pan and immediately smash flat. Season the top with salt and pepper. Don't touch it for 2 minutes.
- Flip once — crust should be deep brown. Lay cheese on immediately. Cook 60 more seconds. Pull off heat. Repeat with remaining patties.
- Spread the sriracha honey mayo on both bun halves. Build: arugula, burger, jammy onions, crumbled bacon, bread and butter pickles. Top bun on. Eat immediately.
