Japanese Wagyu Smash Burger with Wasabi Aioli Tips, FAQ & printable recipe

Tips for success

For the best crust, use a heavy cast iron griddle or skillet that retains heat well. Preheat it for at least 5 minutes on high before adding the beef.

If your pan is not well-seasoned, brush it lightly with a neutral oil like canola or grapeseed to prevent sticking. Make sure the beef balls are very cold before smashing—this helps them hold together and creates a better sear.

When pressing the patties, use a heavy steel press or a flat-bottomed spatula. Press down firmly and evenly to flatten the patties to about 1/4-inch thick.

Don't press too hard after the initial smash, as this can squeeze out the juices. Let the patties cook undisturbed for 2 minutes to develop a deep crust before flipping.

Variations

• Spicy Kick: Add a few dashes of hot sauce or sriracha to the wasabi aioli for extra heat. You can also sprinkle red pepper flakes over the patties before serving.
• Teriyaki Glaze: Brush the patties with a teriyaki glaze during the last minute of cooking for a sweet-savory twist. Reduce the soy sauce in the aioli to balance the flavors.
• Pickled Ginger: Add a few slices of pickled ginger on top of the patties for a bright, tangy contrast. This adds a sushi-inspired element to the burger.
• Avocado Topping: Top the burger with sliced avocado or a dollop of guacamole for creaminess. This pairs well with the wasabi aioli and adds a fresh element.

Storage and make-ahead

Fridge

Store leftover cooked patties and bun separately in the refrigerator for up to 2 days. The aioli can be refrigerated for up to a week.

Freezer

Freeze uncooked beef balls on a parchment-lined tray, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator before cooking.

Reheat

Reheat leftover patties in a skillet over medium heat until hot, about 2 minutes per side. The bun can be toasted again. The aioli is best used cold.

Store leftover burger components separately in airtight containers in the refrigerator for up to 2 days. The patties can be reheated in a skillet over medium heat until warmed through, but the crispy edges will soften. The aioli can be stored in a sealed container for up to a week.

The wasabi aioli can be made up to 3 days ahead and stored in the refrigerator. The caramelized onions can also be prepared in advance and reheated.

The beef balls can be portioned and chilled several hours before cooking. Toast the bun and cook the patties just before serving for the best texture.

Serving ideas

Serve this burger immediately after assembling, while the patties are hot and the edges are crispy. Pair it with a side of crispy fries, a simple green salad, or pickles to balance the richness. The burger is a meal in itself, but these sides complement it well.

For a complete Japanese-inspired meal, serve with a side of cucumber sunomono salad or a bowl of miso soup. The burger also pairs well with a cold beer or a sparkling lemonade.

Let each person add extra aioli or toppings like lettuce or tomato if desired, though the classic version is delicious as is.

Frequently asked questions

Recipe card

Japanese Wagyu Smash Burger with Wasabi Aioli

Prep 15 minCook 10 minTotal 25 minServes 1

Ingredients

• 2 ground Wagyu beef balls (100 g each)
• salt to taste
• black pepper to taste
• 2 slices aged cheddar cheese
• 1 caramelized onion
• 1 brioche bun, toasted
• 3 tbsp Kewpie mayonnaise
• 1 tsp wasabi paste
• 1 tsp soy sauce
• 1 tsp furikake seasoning

Instructions

1. In a small ramekin, combine the Kewpie mayonnaise, wasabi paste, soy sauce, and furikake seasoning. Whisk until the mixture is smooth and pale green. Set aside in the refrigerator while preparing the patties.
2. Slice the brioche bun in half. Toast the cut sides in a dry skillet over medium heat or in a toaster oven until golden and crisp. Set aside.
3. Place a cast iron griddle or heavy skillet over high heat. Let it get screaming hot—this is essential for a good sear. No oil is needed if the pan is well-seasoned, but a light brush of neutral oil can be used if desired.
4. Place the two chilled Wagyu beef balls on the hot griddle, spacing them apart. Immediately press each ball down with a heavy steel press or a flat spatula, flattening them into thin patties. Season generously with salt and black pepper.
5. Cook the patties without moving them for about 2 minutes, until the edges are deeply browned and crispy. The high heat creates a rich crust while the interior stays juicy.
6. Carefully flip each patty with a spatula. Immediately place one slice of aged cheddar cheese on each patty. The cheese will melt over the hot surface.
7. Top one of the patties with the caramelized onion. Then place the other patty (cheese side up) on top to create a double-decker stack. Press down gently to meld the layers together.
8. Spread a generous amount of wasabi aioli on the bottom half of the toasted brioche bun. Place the stacked patties with melted cheese and onions on top. Spread more aioli on the top half of the bun and place it over the patties.
9. Press down gently on the top bun to slightly compress the burger. This allows the juices and melted cheese to mingle. Serve immediately while hot and crispy.

Contains: gluten, eggs, soy, milk, sesame

Estimated nutrition per serving

Calories

1150

Protein

45 g

Carbohydrates

40 g

Fat

88 g

Automatic estimate from the ingredient list, not laboratory-verified.