Bacon and Blue Wagyu Burger Recipe

Name: Wagyu Burger with Bacon and Blue Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.5 pounds Wagyu ground beef (or kobe ground beef); 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 Tablespoon butter; 4 buns (toasted); 12 slices bacon (cooked); 8 ounces blue cheese; 5 ounces arugula; 1 large tomatoe (sliced); 1/4 cup mayonnaise; 1 Tablespoon lemon juice; 1 Tablespoon dijon mustard; 1 clove garlic (minced)

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An affordable way to try authentic Wagyu beef, a Wagyu burger is tender, melts in your mouth, is juicy, and has just a slight bit of sweetness. My burger recipe features creamy aioli, crispy bacon, and blue cheese. I pan-sear in a cast iron skillet to retain moisture and get a golden crust on the outside. But I heard your feedback loud and clear and added instructions on how to grill Wagyu burgers.

A close-up of a gourmet wagyu burger with lettuce, tomato, red onion, a juicy beef patty, bacon, and blue cheese on a toasted bun.

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The key to making the most of your Wagyu ground beef is in the preparation. Wagyu cooks quickly because of its high fat content, so my method keeps timing tight and straightforward. I know smashburgers are popular right now but don't do this! You are paying extra for the marbling, and you want that fat in the burger! Cast‑iron pan searing captures the rendered fat, helping the burger stay incredibly moist.

I keep my seasonings on the outside of the patty so the beef flavor remains the star. Simple, bold toppings like blue cheese, bacon, and arugula balance the sweetness and richness of the beef.

🐄 How to Select Wagyu

Not all Wagyu is the same, and understanding a few key terms will help you choose the best option for burgers without getting lost in marketing language:

Marbling Ratings (A5, etc.): Ratings mostly apply to whole cuts. For ground beef, look for visibly well‑marbled meat rather than focusing on grade labels.
Kobe vs. Wagyu: Kobe is a specific type of Japanese Wagyu from the Hyogo region; all Kobe beef is Wagyu, but not all Wagyu is Kobe (like Champagne vs sparkling wine). For burgers, any well-marbled Wagyu works beautifully.
American vs. Japanese Wagyu: Japanese Wagyu is intensely marbled and very rich; American Wagyu is slightly less fatty, more affordable, and still excellent for burgers.
Fullblood vs. Crossbred: Fullblood means 100% Wagyu lineage. Crossbred mixes Wagyu with other breeds and is the most common choice for ground beef.
Ground Beef vs. Pre‑Formed Patties: Ground beef lets you shape loose, tender patties. Store‑bought patties are convenient but often packed more tightly.

I buy my ground Wagyu from Snake River Farms. Seasonally, you can also purchase at Costco, but online only. The types of Wagyu Costco carries will vary.

🧾Burger Topping Ideas

You can use any toppings you like but I recommend crispy bacon, blue cheese, and a simple aioli. And of course, an upscale version of LTO (lettuce, tomato, onion). A brioche, pretzel, or any soft bun works (I used a GF bun). Toasting creates contrast against the soft, rich patty. Try toasting with a little tomato butter for extra flavor.

Other topping ideas include pickled onions, roasted red onions, or even homemade fried onions. You could swap the dijon-mayo combo for horseradish aioli, fig jam, or even a Cajun remoulade.

wagyu cheeseburger ingredients on counter

🍔Tips for Making a Wagyu Burger

A hand seasons a raw wagyu burger patty on a plate with salt and pepper; more patties and a small bowl of seasoning are on the marble surface.

Form and Season

Make the patties one inch thick, I use about 6 ounces per burger. Season each patty on the outside only.

Split image showing raw wagyu burger patty cooking in a pan on the left, and two halves of a hamburger bun toasting in a pan on the right.

Sear the Burgers

Step 2 textGet the pan hot before adding the burgers. I recommend cooking wagyu to medium rare (see chart below). You can toast the buns in the residual fat or butter, and toast them separately.

Ground Beef Cooking Temperature

Doneness	Internal Temperature
For rare burgers	125 F Degrees
For medium-rare burgers	135 F Degrees
For medium burgers	145 F Degrees
For well-done burgers	160 F Degrees

💭 How to Grill Wagyu Burgers

Heat a gas or charcoal grill to 450 F degrees. I prefer charcoal, this will take 10 to 15 minutes.

Grill the patties over direct heat for 4 minutes. Flip and cook an additional 3 to 4 minutes for a medium-rare burger. Top the last minute of cooking and close the lid so the cheese will melt.

Do not smash the patties as it will cause flare-ups in the grill flame.

🥗What to Serve with Wagyu Burgers

A juicy burger deserves side dishes that are just as fabulous. I am talking duck fat fries, French potato salad, balsamic mushrooms, corn ribs, or a fresh tomato salad. You can try zucchini fries or even apple coleslaw.

To drink, I prefer wine with Wagyu. Either a light-bodied Cabernet or Merlot. A unique and surprising pairing would be a well-structured rose or champagne.

After such a rich main course I like light and refreshing fruit-based desserts like a gluten-free apple cobbler or a berry galette.