Summer Wagyu Burgers


Homemade burgers are just better – there we said it! Get that grill sizzling and stack the buns high with all your favorite toppings.


Servings: 4
Kitchen Time: 30 minutes
Allergens: Milk, Eggs, Fish, Wheat, Soy
Pairs Great With: Classic Chocolate Chip Cookies


Your kit includes: 

  • K&M Signature Wagyu Burgers
  • K&M Burger Sauce
  • K&M Pickled Red Onions
  • Baby Iceberg Lettuce
  • Tomato
  • Colby Jack Cheese
  • Brioche Buns

Pantry Items: 

  • Butter


We like to serve this on a large platter with
ramekins for the sauces.

  1. Preheat your grill or cast-iron pan to medium-high heat.
  2. Slice tomato into rings and peel off as many leaves of lettuce as you would like - rinse and allow to dry on a paper towel. Set aside.
  3. Spread the cut side of the bun with softened or melted butter and toast on a skillet or grill until golden brown. This can be done ahead of time or in the last couple of minutes with the burgers on the grill.
  4. Form wagyu burger meat into 4 patties. We like to pack them tight, then flatten into discs slightly wider than the buns. Grill your burgers to desired doneness (we like about 130ºF for medium) and top with cheese in the
    last 1-2 minutes of grilling. 
  5. Smear both buns with burger sauce. Arrange the lettuce, tomato, and pickled onions on the bottom bun, then place the cheesy burger patty over the veggies and cover with the top bun. Enjoy!

Chef’s Tip: Feel free to smash the patties with the back of your spatula after the first turn if you like a thinner burger!


K&M Signature Wagyu Burgers (snake river farms wagyu beef, worcestershire sauce, sea salt, black pepper), Brioche Buns (wheat flour, eggs, sugar, water, canola oil, nonfat milk, natural flavor, butterfat, salt, mono- and diglycerides, yeast, milk protein, deactivated yeast, enzymes, beta carotene (color), acerola extract), K&M Pickled Red Onions (red onions, distilled vinegar, red wine vinegar, water, sugar, salt), K&M Burger Sauce (mayonnaise, ketchup, sambal olek, dill relish, garlic powder).

Written by Kitchen & Market