Wagyu Smash Burger
If you’re craving an epic burger experience, this Wagyu Smash Burger recipe is exactly what you need. Made with Wagyu beef and topped with killer garlic aioli and sautéed onions, this juicy burger will seriously make you reconsider your list of best burgers. It doesn’t take a long time to make the magic happen either, so fire up your grill—and let’s make some freakin’ delicious burgers on the grill! Table of Contents Why You’ll Love the Killer Wagyu Smash BurgerMeet Your New Best Friend: The Ninja FrostVaultWagyu Burgers Ingredients Round-upHow to Make the Wagyu Smash BurgerWhat to Serve with the Wagyu Smash BurgerHandling Leftovers & Reheating InstructionsMore Smash Burger Recipes to Try!FAQs for Wagyu Smash BurgerThis sauce is FYR!Wagyu Smash Burger Recipe Why You’ll Love the Killer Wagyu Smash Burger Meet Your New Best Friend: The Ninja FrostVault Wagyu Burgers Ingredients Round-up How to Make the Wagyu Smash Burger What to Serve with the Wagyu Smash Burger Handling Leftovers & Reheating Instructions More Smash Burger Recipes to Try! FAQs for Wagyu Smash Burger This sauce is FYR! Wagyu Smash Burger Recipe Why You’ll Love the Killer Wagyu Smash Burger Let’s start with the epic Wagyu flavor—it’s seriously insane. After just one bite of this juicy burger, you might never go back to regular 80/20 ground meat again! This recipe is similar to our Cheesy Onion Smash Burgers and Oklahoma Onion Burger, but this time we’re choosing premium, full-blood Wagyu beef! It makes for a special occasion or even a Friday night treat-yo-self moment! Expect melt-in-your-mouth goodness, packed with good fat and next-level flavor profiles. Thin patties smashed onto a sizzling cast iron skillet create an unbeatable crispy crust. Top it all off with garlic aioli, melty American cheese, and then some crunchy dill pickles, and you’re officially in Wagyu smash burger heaven. Meet Your New Best Friend: The Ninja FrostVault Before your next outdoor adventure, the Ninja FrostVault is an investment you’ll definitely want to make. It’s a beast that now flies over any terrain on wheels. Perhaps what I love most is the special drawer on the bottom for keeping my fresh ingredients cold. The top with convenient cup holders also doubles as a table to help me prep dinner while camping. Needless to say, I love everything about this cooler! If Smash Burgers are your thing, you gotta hit up my Best Smash Burger Recipes. I’m telling you, the Elvis Smash Burger and Jalapeño Popper Smash Burgers are absolute game changers. Wagyu Burgers Ingredients Round-up Burger Base — Full-blood Wagyu ground beef, thinly sliced onions, kosher salt, black pepper, and then some garlic powder kick things off. Garlic Aioli Special Sauce — The creamy sauce is made with mayonnaise, pureed garlic cloves, fresh lemon juice, salt, and pepper. Build the Burger — American cheese slices (or aged cheddar), sliced kosher dill pickles, and then your favorite burger buns complete the masterpiece. Burger Base — Full-blood Wagyu ground beef, thinly sliced onions, kosher salt, black pepper, and then some garlic powder kick things off. Garlic Aioli Special Sauce — The creamy sauce is made with mayonnaise, pureed garlic cloves, fresh lemon juice, salt, and pepper. Build the Burger — American cheese slices (or aged cheddar), sliced kosher dill pickles, and then your favorite burger buns complete the masterpiece. Alright, now that you know what to snag from the grocery store (or delivery!), skip straight to the recipe card or follow along step-by-step. Either way, it’s burger time! How to Make the Wagyu Smash Burger First things first—mix your garlic aioli ingredients in a small bowl. Easy, tangy, delicious. Set that aside. Next, preheat your grill to high heat, aiming for around 400 degrees F. While that’s heating up, divide portions of ground Wagyu that weigh about 1/4 lb each. Gently roll each into a loose ball, then stash them in the FrostVault to chill for a bit. When your grill is hot, place a cast iron skillet or plancha directly over the flames. You want it hot—like slightly smoking hot. Add a beef ball to the skillet, top it with a handful of thinly sliced onions, and then cover with parchment paper. Now smash it down firmly with a sturdy spatula to create that thin patty perfection. Season with kosher salt, black pepper, and then garlic powder. Let it cook for 1-2 minutes until a nice crust forms. Flip carefully, and then season the other side and slap on a slice of American cheese. Cook another minute or two until melted. Pull the patty off and repeat for each burger. The internal temperature should hit at least 130F for a medium-rare burger. Finally, toast your burger buns on the skillet. Assemble your Wagyu Smash Burger with garlic aioli on the bottom bun, dill pickles, the cheesy smash burger patty, and top it off with the top bun. Dig in—you’re gonna be stoked. What to Serve with the Wagyu Smash Burger We served ours up with some of our favorite crinkle potato chips, and it was the best meal ever. You could also pair the Wagyu Smash Burger with some crispy fries, grilled veggies, or some killer potato wedges. Want something a little more green? A fresh summer salad with balsamic dressing would be perfect. Handling Leftovers & Reheating Instructions Leftover burger patties? Store them in an airtight container in the fridge for up to 2 days. To reheat, toss them in a medium-high heat skillet until warmed through. Toast fresh buns, add garlic aioli, and enjoy another epic round of deliciousness. More Smash Burger Recipes to Try! FAQs for Wagyu Smash Burger Where can I find the best Wagyu beef online? Looking to buy American Wagyu online? Snake River Farms and Crowd Cow offer killer selections with premium cuts and often free shipping. Score epic quality without leaving your couch! Do I need special tools for cooking Wagyu Smash Burgers? ​A sturdy spatula and a hot cast iron skillet or griddle plate are all you need. No special gadgets required. Is there another type of beef that compares? ​While Japanese Wagyu is top-tier, American Wagyu or high-quality Kobe beef can deliver similar juicy, flavorful results. What kind of onions should I use? Yellow or white work great. If you’re going for a sweeter flavor, Vidalia onions from Georgia are the way to go! Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Beef: ▢ 2 lbs of Wagyu Ground Beef 90/10▢ 2 cups Thinly Sliced Onions▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder ▢ 2 lbs of Wagyu Ground Beef 90/10 ▢ 2 cups Thinly Sliced Onions ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder Garlic Aioli: ▢ 1 cup Mayonnaise▢ 1 tbsp Garlic Puree▢ 1 tsp Lemon Juice▢ Salt & Pepper to taste ▢ 1 cup Mayonnaise ▢ 1 tbsp Garlic Puree ▢ 1 tsp Lemon Juice ▢ Salt & Pepper to taste Burger: ▢ 8-10 American Cheese Slices▢ Sliced Kosher Pickles▢ Burger Buns ▢ 8-10 American Cheese Slices ▢ Sliced Kosher Pickles ▢ Burger Buns In a bowl, mix together all the ingredients for the Garlic Aioli.Preheat your grill to high heat (around 400F) for direct cooking.Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a burger ball to the skillet topping with a handful of thinly sliced onions.. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns.Build your burger with the toasted bun, sliced pickles, garlic aioli and 1-2 burger patties. Top with sauce and the top bun. Serve and enjoy! In a bowl, mix together all the ingredients for the Garlic Aioli. In a bowl, mix together all the ingredients for the Garlic Aioli. Preheat your grill to high heat (around 400F) for direct cooking. Preheat your grill to high heat (around 400F) for direct cooking. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook. Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a burger ball to the skillet topping with a handful of thinly sliced onions.. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet. Add a burger ball to the skillet topping with a handful of thinly sliced onions.. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties. Once melted, pull off and rest. Repeat for the rest of your patties. Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns. Finally, add your bacon to the skillet and cook to your desired crispiness. Pull off and then toast your burger buns. Build your burger with the toasted bun, sliced pickles, garlic aioli and 1-2 burger patties. Top with sauce and the top bun. Serve and enjoy! Build your burger with the toasted bun, sliced pickles, garlic aioli and 1-2 burger patties. Top with sauce and the top bun. Serve and enjoy! Meet Your New Best Friend, Ninja ​Before your next outdoor adventure, the Ninja FrostVault is an investment you’ll definitely want to make. It’s a beast that now flies over any terrain on wheels. Perhaps what I love most is the special drawer for keeping my fresh ingredients cold. The top with convenient cup holders also doubles as a table to help me prep dinner while camping. Needless to say, I love everything about this cooler! Calories: 1013kcal | Carbohydrates: 12g | Protein: 42g | Fat: 88g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 187mg | Sodium: 2270mg | Potassium: 802mg | Fiber: 2g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!