Best Japanese Wafu Burger Recipes

Le Wagyu Burger image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 yellow onion, cut in half, then thinly sliced (julienne style)
1/2 teaspoon chopped fresh thyme
32 ounces ground wagyu beef
1/4 cup Dijon mustard
Kosher salt and ground black pepper
4 slices Gruyere
4 tablespoons butter, optional
4 brioche hamburger buns
4 leaves green leaf lettuce, trimmed
1 tomato, sliced
Desired condiments, for serving

Steps:

Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve.
Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts.
Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese.
Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.

Mushroom Wafu Pasta image

Provided by Hana Asbrink

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound dried spaghetti, preferably bronze-cut
1/4 cup extra-virgin olive oil
8 tablespoons unsalted butter
4 to 6 garlic cloves, minced
1 pound shiitake mushrooms, or a combination of shiitake, shimeji and maitake, stems trimmed (if dry), separated and torn by hand
1/4 cup soy sauce
2 to 3 scallions, finely sliced, for garnish
Shredded, roasted nori (like shredded kizami nori or half of a nori sheet cut into thin matchsticks with scissors), for garnish

Steps:

Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Reserve 1 cup of pasta water, then drain.
While pasta cooks, make the sauce: In a large skillet, heat olive oil and 4 tablespoons of butter over medium. When the butter is melted and starts to foam, add garlic and mushrooms. Cook, stirring only occasionally to ensure garlic doesn't burn, until mushrooms start browning on the edges, about 6 to 7 minutes. Season with 1/2 teaspoon salt and about 12 to 15 cranks of pepper. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is ready.
Return the skillet to medium low. Push the mushrooms to one side of the skillet. Add remaining 4 tablespoons butter and soy sauce, allowing butter to melt into the soy sauce before combining with the mushrooms. Add pasta and 1/2 cup of the pasta water to the skillet, tossing to coat with the sauce. Cook, adding more pasta water 1 tablespoon at a time as needed, until pasta is glossy, about 1 minute.
Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.