All recipesGround Wagyu · Easy
The Best Wagyu Smash Burger
Ground Wagyu is built for the smash technique. Lacy edges, juicy center, ready in 8 minutes.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 4 burgers
- Difficulty
- Easy
Internal temps
- Done
- 160°F internal for ground beef (USDA guidance)
Method
- 1
Roll the ground Wagyu into 4 loose balls (about 4 oz each). Don't pack — fluffy is better.
- 2
Get a flat top or heavy skillet screaming hot. No oil needed — Wagyu has plenty of fat.
- 3
Place balls on the surface and immediately smash flat with a spatula or burger press. Salt heavily.
- 4
Cook 2 minutes until a deep dark crust forms. Flip with a stiff spatula — get every bit of crust.
- 5
Add cheese, cover for 30 seconds, then transfer to toasted buns with your fixings.
- 6
Eat immediately. The contrast of the lacy crust and juicy interior is the whole point.
Get this cut on repeat.
Every share includes steaks, ground, roasts and brisket or short ribs.
See Available Steers