Do it fully yourself: Wagyu beef burger in a brioche bun

Wagyu burger patties on the noble teppan grill

Recipe for 4 people

Ingredients list

  • Wagyu Pattis (see recipe)
  • Burger sauce (see recipe)
  • Brioche Buns (see recipe)
  • 3 tomatoes
  • 1 lettuce
  • 1 jar pickles
  • 8 slices bacon
  • 2 white onions
  • 1 sprig thyme
For the brioche bun
  • 200 ml lukewarm water
  • 4 tablespoons milk
  • 1 cube fresh yeast
  • 35 g sugar
  • 8 g salt
  • 80 g soft butter
  • 500 g wheat flour type 550
  • 1 organic egg
  • A little flour for the work surface and hands

Pour water with milk into a bowl, mix in the sugar and crumble in the yeast cube. Leave to infuse for 5 minutes.

Add flour, salt, one egg and the soft butter and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour. It must significantly increase its volume.

Then shape the dough into circular buns. Roll about 90 grams of dough per bun into an even, round ball in the floured palms of your hands, then press it into a flat disk 8 – 9 cm in diameter on a baking sheet lined with parchment paper. Let the dough rise for about 1 hour.

Whisk one egg with 2 tablespoons of water and 2 tablespoons of milk and coat the buns after the baking time and decorate with sesame seeds.

For the wagyu pattis
  • 1.0 kg minced Wagyu meat (e.g. from Otto-Gourmet)
  • salt
  • pepper

Season meat to taste in a bowl and shape into meat pattis weighing about 220-240g in a burger press.

For the burger sauce
  • 150 g mayonnaise
  • 4 tsp diced pickles
  • 1 onion cut into cubes
  • ½ clove garlic
  • 2 tsp medium hot mustard
  • 1 tsp tomato paste
  • 50 g tomato ketchu
  • 1 tsp sugar
  • ½ teaspoon sweet paprika powder
  • ½ tsp paprika powder smoked
  • 100 ml cola (Pepsi or Coke)

Sauté the onion and garlic in a pot with a little oil.

Sprinkle with sugar and a little salt and deglaze with cola.

Let the liquid boil down a bit and loosely stir in tomato paste, tomato ketchup and mustard. Let the sauce cool, then fold in mayonnaise and diced cucumber.


The sauce can also be prepared in a small pot on the noble grill

Preparation and finishing on the noble grill (TEPPANyaki grill).

Step 1

Lightly grease grill plate and then preheat one side of grill to 250°C and the other to 180°C.


Step 2

Place onion strips with thyme and a pinch of salt next to the pancetta slices, as they require a slightly longer cooking time.


Step 3

Slice brioche buns open and brush cut surfaces with a little melted butter, place buns on clean grill surface and toast them until they are golden-brown.

Get everything ready to finish the burgers now, because once the Wagyu Pattis are on the grill surface you have to be quick so you don’t miss the right cooking point of the meat.


Step 4

Now top the bottom of the brioche bun with sauce, lettuce and some cucumber.

Now place the Wagyu pattis on top and grill at 250°C with a little oil on both sides for about 2 minutes per side. Slightly toast tomato slices as well, as they will caramelize slightly.


Step 5

Now place the pink grilled wagyu pattis on the bottom of the burger and add a few dabs of the burger sauce on top.

Now place the caramelized tomato slices on top of the Wagyu patti.

The onion strips and crispy fried bacon serve as a finishing touch.

Finally, spread a few dabs of the burger sauce and place the top of the brioche bun on top.


Step 6

Decorate the plate with some herbs and serve your Wagyu Burger



The burgers taste even better with homemade fries.