Ingredients
Scale
- 1 lb Kobe or Wagyu beef
- 4 brioche buns
- 4 slices sharp cheddar cheese
- 1 cup caramelized onions
- 1 cup arugula
- 4 tbsp truffle aioli
- 2 tbsp butter
- Olive oil
- Salt and pepper
- Herb seasoning blend
Instructions
- Form the ground Kobe or Wagyu beef into 4 evenly sized patties. Season both sides with salt and pepper.
- Preheat a skillet or grill over medium‑high heat. Add butter (or brush grill with oil) and sear patties for about 3–4 minutes per side, adding a slice of cheddar in the last minute to melt.
- Lightly toast the brioche buns in the same pan or on the grill for 1–2 minutes until golden.
- Assemble: spread truffle aioli on bottom bun, add arugula, place patty with melted cheese, top with caramelized onions, then finish with the top bun.
- Pro Tip: Serve medium‑rare to medium, and optionally add smoked paprika or use charcoal grilling for extra flavor.
Notes
Avoid overcooking—Kobe beef is best medium‑rare to medium. For variation, add crispy bacon, a fried egg, or spicy jalapeño relish. Serve with truffle fries, sweet potato chips, or a garden salad, and pair with Cabernet Sauvignon or craft beer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling/Skillet
- Cuisine: Fusion (Japanese‑American)
Nutrition
- Serving Size: 1 burger
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg