Smoked Wagyu Cheeseburger

How to Make Smoked Wagyu Cheeseburger

1. 1

   Step 1: Prepare smoker and wood chips

   Soak the wood chips in water for 30 minutes, then drain. Preheat your smoker or charcoal kettle to a steady 225-250°F (107-121°C) and add the chips to create a light, steady smoke; you want gentle smoke flavor rather than heavy soot.

   For this step

   • 1 cupApple or hickory wood chips (soaked 30 minutes)
   
2. 2

   Step 2: Form and season the patties

   Divide the Wagyu into four equal portions (about 5.5 oz/155 g each) and form loose patties about 3/4" thick — don't overwork the meat to preserve tenderness. Generously season both sides with kosher salt and freshly ground black pepper just before they go on the smoker.

   For this step

   • 1 1/2 lbWagyu ground beef (80/20)
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
3. 3

   Step 3: Cold-smoking phase: low-and-slow flavor

   Place the patties on the smoker grates and smoke at 225-250°F (107-121°C) until the internal temperature reaches 110-115°F (43-46°C), about 18-28 minutes depending on thickness. The goal is to build a smoky crust and a light smoke ring while keeping the interior cool enough to finish with a quick sear.
   
4. 4

   Step 4: Finish over high heat and melt cheese

   Transfer patties to a hot cast-iron skillet or direct heat grill set to high and sear 45-60 seconds per side to develop a Maillard crust; top each patty with a smoked cheddar slice after flipping. Cover briefly with a lid or tent with foil for 30-60 seconds to fully melt the cheese while the internal temperature rises to 125-130°F (52-54°C) for medium-rare to medium.

   For this step

   • 4 slicesSmoked cheddar slices
   
5. 5

   Step 5: Toast buns and prepare aioli

   While the patties rest, spread butter on the cut sides of the brioche buns and toast them in the hot skillet until golden, about 1 minute. Stir the mayonnaise in a small bowl and season with a pinch of salt and black pepper to make a quick aioli; spread on both bun halves before assembling.

   For this step

   • 4 bunsBrioche buns
   • 2 tbspUnsalted butter (for toasting buns)
   • 1/3 cupMayonnaise (quick aioli base)
   
6. 6

   Step 6: Assemble and rest before serving

   Place each rested, cheese-topped patty on the aioli-spread bottom bun, add any desired toppings (pickles, lettuce, tomato), and crown with the top bun. Let the assembled burger rest 1 minute to allow juices to redistribute, then serve immediately while warm and smoky.
   

1. Soak the wood chips in water for 30 minutes, then drain. Preheat your smoker or charcoal kettle to a steady 225-250°F (107-121°C) and add the chips to create a light, steady smoke; you want gentle smoke flavor rather than heavy soot.
2. Divide the Wagyu into four equal portions (about 5.5 oz/155 g each) and form loose patties about 3/4" thick — don't overwork the meat to preserve tenderness. Generously season both sides with kosher salt and freshly ground black pepper just before they go on the smoker.
3. Place the patties on the smoker grates and smoke at 225-250°F (107-121°C) until the internal temperature reaches 110-115°F (43-46°C), about 18-28 minutes depending on thickness. The goal is to build a smoky crust and a light smoke ring while keeping the interior cool enough to finish with a quick sear.
4. Transfer patties to a hot cast-iron skillet or direct heat grill set to high and sear 45-60 seconds per side to develop a Maillard crust; top each patty with a smoked cheddar slice after flipping. Cover briefly with a lid or tent with foil for 30-60 seconds to fully melt the cheese while the internal temperature rises to 125-130°F (52-54°C) for medium-rare to medium.
5. While the patties rest, spread butter on the cut sides of the brioche buns and toast them in the hot skillet until golden, about 1 minute. Stir the mayonnaise in a small bowl and season with a pinch of salt and black pepper to make a quick aioli; spread on both bun halves before assembling.
6. Place each rested, cheese-topped patty on the aioli-spread bottom bun, add any desired toppings (pickles, lettuce, tomato), and crown with the top bun. Let the assembled burger rest 1 minute to allow juices to redistribute, then serve immediately while warm and smoky.