American Wagyu Smash Burgers

Ingredients
- 16 oz. Snake River Farms ground Wagyu beef
- 1 tsp. Kosher salt
- ½ tsp. Freshly ground black pepper
- 4 Brioche or potato slider buns
- 4 slices Cheddar cheese
- 1 Tbsp. Neutral oil
- Optional toppings: diced onions, pickles, shredded lettuce, burger sauce
Instructions
Divide the Wagyu beef into 4 equal portions (4 oz. each) and loosely roll them into balls—do not pack tightly.
Heat a cast iron skillet or griddle over medium-high heat until very hot, and lightly coat it with neutral oil.
Place 1 or 2 beef balls onto the hot surface, allowing space between them. Immediately press each one down firmly with a metal spatula (use parchment paper between the spatula and beef if needed), flattening into a thin patty about ¼-inch thick.
Season with salt and pepper. Cook undisturbed for about 2–3 minutes, until the edges are deeply browned and crispy.
Flip each patty, add a slice of cheese, and cook for another 1–2 minutes until the cheese is melted and the burger is cooked through.
While the patties rest for a minute, toast the buns face-down in the same pan until golden.
Assemble each burger by placing a patty on the bottom bun and topping with desired fixings such as pickles, diced onions, shredded lettuce, or burger sauce.
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