Japanese Wagyu Burgers with Yuzu Kosho Aioli

Name: Japanese Wagyu Burgers with Yuzu Kosho Aioli
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ½ cup (115 g) Japanese or regular mayonnaise; 2 teaspoons (10 g) yuzu kosho, green or red, plus more to taste; 1 teaspoon (5 ml) fresh lemon juice; 1 small clove (3 g) garlic, grated on a microplane; 2 cups (140 g) green cabbage, very thinly shredded; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 teaspoon (5 ml) toasted sesame oil; 1 whole (15 g) scallion, thinly sliced; 1 teaspoon (3 g) toasted sesame seeds; 1½ pounds (680 g) ground wagyu beef, cold, straight from the refrigerator; 1½ teaspoons (6 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 4 buns (280 g) milk bread buns, split horizontally; 1 tablespoon (14 g) unsalted butter, softened, for the buns

From the MyKitchenBank Kitchen

Rich, tender wagyu patties are pan-seared in a hot skillet, then stacked on toasted milk bread buns with a citrusy, peppery yuzu kosho aioli and a crisp, tangy cabbage slaw. Simple, fast, and deeply savory.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 4 burgers

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Ingredients

4 servings

For the yuzu kosho aioli
½ cup (115 g) Japanese or regular mayonnaise
2 teaspoons (10 g) yuzu kosho, green or red, plus more to taste
1 teaspoon (5 ml) fresh lemon juice
1 small clove (3 g) garlic, grated on a microplane
For the cabbage slaw
2 cups (140 g) green cabbage, very thinly shredded
1 tablespoon (15 ml) unseasoned rice vinegar
1 teaspoon (5 ml) toasted sesame oil
1 whole (15 g) scallion, thinly sliced
1 teaspoon (3 g) toasted sesame seeds
For the burgers
1½ pounds (680 g) ground wagyu beef, cold, straight from the refrigerator
1½ teaspoons (6 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
4 buns (280 g) milk bread buns, split horizontally
1 tablespoon (14 g) unsalted butter, softened, for the buns

Equipment (6)

12-inch (30 cm) cast-iron or heavy stainless skillet
Small mixing bowl for the aioli
Large mixing bowl for the slaw
Instant-read thermometer
Wide spatula
Plate or baking sheet lined with parchment

Steps

Before you start

Keep the wagyu in the refrigerator until the moment you shape it; the fat must stay cold so the patties stay tender and juicy.
Yuzu kosho is salty and spicy, so start with the amount given and adjust after tasting. Brands vary widely.
Make the aioli and slaw first; the aioli improves after 30 minutes of chilling and the burgers cook fast.
Open a window or turn on the vent hood: wagyu renders a lot of fat and will smoke in a hot pan.

1
Make the aioli
- In a small bowl, stir together the mayonnaise, yuzu kosho, lemon juice, and grated garlic until smooth.
- Taste and add a little more yuzu kosho if you want more heat and citrus.
- Cover and refrigerate.
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Ready when: Aioli is smooth, pale green-flecked, and tastes bright and peppery
Tip: Yuzu kosho is salty, so don't add salt to the aioli.
2
Dress the slaw
- In a large bowl, whisk the rice vinegar and sesame oil.
- Add the shredded cabbage, scallion, and sesame seeds.
- Toss well and let sit while you shape the burgers; the cabbage will soften slightly but stay crisp.
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Ready when: Cabbage is lightly glossy and still crunchy
3
Shape the patties
- Divide the cold wagyu into 4 portions of about 6 oz (170 g) each.
- Gently form each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, handling as little as possible.
- Press a shallow dimple into the center of each with your thumb.
- Place on a parchment-lined plate and refrigerate until the pan is hot.
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Ready when: Patties hold together with no tight compacting
Tip: Overworking warms the fat and makes the burgers dense.
4
Toast the buns
- Spread the softened butter over the cut sides of the buns.
- Heat the skillet over medium heat for 2 minutes.
- Toast the buns cut side down for 1 to 2 minutes, until golden.
- Set aside, then wipe out the pan.
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Ready when: Cut sides are evenly golden brown
Tip: Milk bread has sugar and browns fast; watch it closely.
5
Heat the skillet
- Return the skillet to high heat for 3 minutes, until a drop of water sizzles and evaporates instantly.
- Do not add oil; wagyu has plenty of fat.
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Ready when: Pan is lightly smoking-hot and a water drop vanishes at once
6
Season and sear
- Season both sides of each patty with the salt and pepper just before cooking.
- Lay the patties in the hot skillet, spaced apart, and cook without moving for 3 minutes, until a deep brown crust forms and the edges look browned about ¼ inch up the side.
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Ready when: Deep brown crust releases easily from the pan
Tip: Don't press down on the patties; it squeezes out the juices.
7
Flip and finishOven 160°F / 70°C
- Flip the patties and cook 2 to 3 minutes more, until the internal temperature reaches 160°F (71°C).
- Reduce heat to medium if the pan smokes heavily.
- Move to a clean plate and rest 2 minutes.
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Ready when: Instant-read thermometer reads 160°F (71°C) in the center
Tip: Wagyu is very fatty, so it stays juicy even at a safe well-done temperature.
8
Assemble and serve
- Spread about 1 tablespoon of aioli on both cut sides of each bun.
- Pile a generous handful of slaw on each bottom bun, top with a patty, add a little more aioli, and cap with the top bun.
- Serve immediately.
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Tip: Drain the slaw briefly with tongs so it doesn't make the buns soggy.

Good to know

Tips

Keep the beef cold and handle it lightly for a tender burger.
Use a very hot pan for a crisp crust; wagyu fat renders quickly, so no added oil is needed.
Salt only right before cooking so the patties stay tender rather than sausage-like.
Pour off excess rendered fat if it pools deeply around the patties.

Make ahead

"The aioli keeps up to 5 days refrigerated. Patties can be shaped (unseasoned) up to 8 hours ahead, covered, and refrigerated. Dress the slaw no more than 1 hour ahead."

Storage & reheating

"Cooked patties keep 3 days in the refrigerator in an airtight container; reheat in a covered skillet over medium-low heat until hot, 4 to 5 minutes. Uncooked shaped patties freeze up to 2 months, separated with parchment; cook from partly thawed. Store aioli and slaw separately in the refrigerator; assembled burgers do not keep well."

Substitutions

yuzu kosho → 1 teaspoon finely grated lemon zest plus ½ teaspoon sambal oelek or minced green chile. Gives a similar citrus heat but lacks yuzu's fragrance.
ground wagyu beef → 80/20 ground chuck. Cook 1 to 2 minutes longer per side and add a little oil if the pan is dry.
milk bread buns → Brioche buns. Similarly soft and rich; toast the same way.
unseasoned rice vinegar → Apple cider vinegar. Slightly sharper; use the same amount.