Make your next backyard grill-out one to remember with these best-ever Wagyu burgers! Ultra juicy Wagyu beef patties are grilled to your liking and piled high with an assortment of your favorite toppings to make the perfect burger. Plus, you can put a delicious dinner on the table in under 30 minutes when these burgers are on the menu. Now let’s pour ourselves an ice-cold beer and grill some Wagyu beef burgers this summer.
Why You’ll Love This Recipe
That delicious Wagyu beef: Wagyu is known for its superior fat marbling, which makes for a melt-in-your-mouth tender, flavorful bite. Using such a high-quality ingredient is an easy way to instantly upgrade your grilling game.
Always a quick and easy summer favorite: Who doesn’t love to heat up the grill, crack open a beer and enjoy a night on the patio with a plate of beefy burgers on the table? You’ll want to keep this recipe handy because it will be on repeat all summer long.
Endlessly customizable: You can keep it classic with traditional toppings, or you can get creative to make a gourmet, unique burger.
Related: For more summer grilling recipes, you’ll also love my jerk chicken.
Wagyu ground beef: After all, this is the star of the show. Not any ground beef will do. American Wagyu beef is most common in the United States, but sometimes you can track down Australian Wagyu or Japanese Wagyu, which is the gold standard.
Seasoning: To really let the Wagyu shine, I like to keep the spices to a minimum, so we use a simple combination of salt, black pepper, garlic powder, onion powder and smoked paprika. Of course, if you have your own favorite burger seasoning, you’re more than welcome to use that.
Favorite burger toppings: Pictured are a few classic burger toppings. But don't feel like you have to stop there. This Wagyu hamburger is great with just about any topping of your choosing.
Buns: I prefer buttery brioche buns, but your favorite bun works just as well.
Step 1: To start, we first form the Wagyu beef patties by rolling the meat into equal-size balls (photo 1), shaping them into burger patties (photo 2) and then pressing our thumb in the middle of each patty (photo 3). The thumb indentation helps the burger hold its shape while cooking. Once we form the burger patties, we season them with our spice mixture (photo 4).
Step 2: From here, we place the burgers on the greased grill grates of a hot grill over medium-high heat and cook one one side with the lid closed (photo 5).
Step 3: After searing the first side, we carefully flip the burgers and grill the patties on the other side (photo 6). If you’re like me and can’t eat a burger without cheese, we want to add it in the last 30 seconds or so. I went with a classic cheddar, but any melting cheese works nicely.
How simple was that? All that’s left is to add our favorite toppings, and we now have the most juicy burgers ready to devour.
Internal Temperature Guide and Cook Times
Your final internal temperature is dependent upon how you like your burgers cooked. While the USDA recommends cooking ground beef to 160 degrees F, I like my burgers more on the rare side, so this is a personal decision based on your comfort level and preference. To check the internal temperature, an instant-read thermometer works well.
|Doneness||Temperature||Approximate Total Cooking Time|
|Rare||125 degrees F||4 minutes|
|Medium rare||135 degrees F||5 minutes|
|Medium||145 degrees F||7 minutes|
|Medium well||155 degrees||9 minutes|
|Well||160 degrees||10 minutes|
Keep in mind that the cooking times are for the total minutes spent on the grill. You want to flip the Wagyu patties during the middle of the listed total cooking time.
Best Topping and Serving Ideas
Of course, lettuce, tomato, red onion, cheese, pickles, mayonnaise, ketchup and mustard are always popular, but here are a few ideas for taking those gourmet Wagyu burgers to the next level.
- Bacon: You get bonus points for thick-cut bacon or a generous smearing of my fabulous bourbon bacon jam.
- Avocado: Try sliced avocado or even guacamole.
- BBQ sauce: And, boy, do I have options for you — bourbon-coffee BBQ sauce, honey-sriracha BBQ sauce and jerk BBQ sauce. They're especially great with some caramelized onions as well.
- Chili: Who doesn’t love a chili burger? You can go with a classic red chili or try my favorite green chili. My smoked chili is also a good call for an extra depth of flavor.
- Cheese alternatives: Sliced cheese is great, but you can also opt for this smoked queso or smoked cream cheese for something different.
- Roasted chile peppers: Roasted poblanos or jalapeños are perfect for adding a bit of spice.
- Salsa: For a Caribbean take, you can try my jerk salsa. This smoked salsa is fabulous too.
In addition to toppings, we also need some side dishes for the ultimate backyard cook-off. If you’re looking for potluck-style salads, try this bacon macaroni salad, pesto tortellini pasta salad or Hawaiian potato salad. They’re all crowd pleasers.
Storing and Freezing Burger Patties
To prepare the Wagyu burger patties before serving, follow the original directions to shape them, cover them in plastic wrap and store them in an airtight container in the refrigerator for up to a day. Right before grilling, you can season the meat and throw them on the grill.
For those times you need even longer storage, freezing is the perfect option. You’ll want to first cover them in plastic wrap and then store the patties in a freezer bag for up to three months for best results.
When you’re ready to thaw the meat, you can move them to the refrigerator overnight. If you’re tight on time, simply leave the burgers in the plastic wrap and sealed freezer bag and submerge them in cold water in the refrigerator until thawed.
The Wagyu cattle breed is genetically predisposed to superior fat marbling throughout its various beef cuts. This marbling makes for an extra rich flavor.
Wagyu beef may seem fancy, but I can find it at my standard Kroger-brand grocery store in the neighborhood. A specialty grocery store or local butcher shop is also a good bet, and you can even order it online.
If the weather isn’t behaving, you might prefer to cook these burgers indoors. In that case, I like to cook the burgers in a cast-iron skillet, or you could even make air fryer burgers.
You can also see my guide for smoked burgers, or if you would like to put your Blackstone to use, you can tweak this recipe to make Blackstone Wagyu burgers.
The exact fat percentage can vary by brand, but I’ve seen it come as 70/30, 75/25 and 80/20 ratios. I always recommend picking a ground chuck for burgers that’s no higher than 80/20 to make a seriously juicy, delicious burger, so with that high fat content, you can see why Wagyu has the most incredible flavor.
Let the burger patties rest after grilling: This allows the juices to settle back into the meat. Lightly tent the burgers with aluminum foil and let them sit on the counter for five minutes — you don’t need a long rest here.
Only flip once: The more you flip, the more likely the burgers are to fall apart.
Don’t press down on the burgers as they cook: This squeezes out those wonderful juices. Burgers don’t take long to cook. You don’t need to speed up the process at the expense of that juicy meat.
Toast the buns: Simply place the buns on the grill for 10-30 seconds, and you have perfectly toasted burger buns.
Don’t season the meat until you’re ready to grill: Salt immediately starts to pull moisture from meat, so save the seasoning step until the very end.
Shape the patties so that they’re slightly larger than the buns: The patties will shrink as they cook, so we want them to start a bit bigger.
You will love a double IPA with this Wagyu beef burger. A double IPA has a more prominent malt profile compared to a single IPA, which helps showcase the caramelization from the grill. Plus, it has plenty of carbonation, and those hops help cut through that rich marbling.
If you’re more of a wine drinker, an Australian syrah is nice with burgers. The syrah’s full body stands up to the meat and cheese, and it comes with some fruity notes that offer a nice balance to the char.
For your next backyard cook-out, it doesn’t get better than these juicy Wagyu burgers. You’ll love that complex Wagyu flavor in every bite to make the absolute best burger of your life.
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Best-Ever Wagyu Burgers
- 1 pound Wagyu ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 4 cheese slices optional
- 4 burger buns
- Favorite toppings such as lettuce, tomato, red onion, bacon, avocado, condiments, etc.
- Grease and heat the grill over medium-high. As it heats, form the Wagyu ground beef into four equal-size balls and then shape into burger patties. They should be slightly larger than your burger buns to account for shrinking during cooking. Use your thumb to make an indention in the middle of each patty. Mix together the salt, black pepper, garlic powder, onion powder and smoked paprika. Sprinkle over the four patties right before cooking. Salt starts to immediately draw moisture from the meat, so it's important to season right before they go on the grill.
- Place the patties on the hot grill and cook for two to five minutes on one side with the lid closed, depending on your desired level of doneness (see notes for internal temperature and cooking time guide).
- Flip the burgers and cook for another two to five minutes minutes on the other side. If using cheese, add the cheese when you flip the burgers in the last 30 seconds or so of cooking. Remove the burgers from the grill. Lightly tent the burgers with foil and let them sit for five minutes to allow the juices to redistribute to the meat. Place the patties on buns and add your favorite toppings. Enjoy!
- Only flip the burgers once to help them stay together.
- If grilling, do not squeeze the patties with a spatula. This just presses out the juices we want to preserve.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.