The GOAT Burger proves that a great burger does not need gimmicks, towering toppings, or a blanket of cheese. It needs exceptional beef, proper seasoning, disciplined cooking, and ingredients that support the meat instead of burying it.

An eight-ounce Wagyu patty is cooked in cast iron until deeply seared and medium-rare, then layered on a toasted brioche bun with crisp romaine, ripe tomato, pickled onions, balsamic reduction, and creamy avocado aioli. Every component brings contrast—richness, acidity, freshness, sweetness, and texture—without distracting from the beef.

No cheese. No shortcuts. No excuses. Just a properly built burger made with the best ingredients and treated with respect.

Ingredients

• 8 ounces Snake River Farms Wagyu ground beef, preferably an 80/20 blend
• Diamond Crystal Kosher Salt
• Fresh cracked black pepper
• 1 freshly baked brioche bun
• GOAT Avocado Aioli
• Chopped romaine lettuce
• 2 thin slices ripe tomato
• GOAT Pickled Bermuda Onions
• GOAT Balsamic Reduction

Equipment

• Digital kitchen scale
• Wire rack and sheet pan
• 12-inch cast-iron skillet
• Flexible metal spatula
• Instant-read thermometer or temperature probe

Instructions

1. Form the patty. Weigh eight ounces of Wagyu beef. Handle it gently and form it into a patty approximately 3/4 inch thick. Make a shallow indentation in the center so the burger cooks evenly.
2. Dry the surface. Set the patty on a wire rack positioned over a sheet pan. Refrigerate uncovered overnight to dry the exterior and improve browning.
3. Preheat the skillet. Heat a cast-iron skillet over medium-high heat until properly hot and beginning to smoke.
4. Season the beef. Season both sides generously with Diamond Crystal Kosher Salt and fresh cracked black pepper immediately before cooking.
5. Cook the burger. Place the patty in the skillet and press lightly once to establish full contact. Do not repeatedly press the burger.
6. Cook for approximately 3 to 4 minutes on the first side. Flip once and cook for another 3 to 4 minutes, or until the center reaches 130–135°F.
7. Rest. Transfer the burger to a rack and rest for 3 minutes. Do not allow the internal temperature to exceed 135°F.
8. Toast the bun. Toast the cut sides of the brioche bun until evenly golden.
9. Build the burger. Spread avocado aioli generously over the top bun. Layer the bottom bun with chopped romaine, tomato, the rested Wagyu patty, pickled onions, and balsamic reduction.
10. Cap with the aioli-coated bun and serve immediately.

Chef Tips

• Do not overwork the ground beef. Compression produces a dense burger.
• Drying the patty uncovered improves crust development.
• Season immediately before the burger enters the skillet.
• Use a temperature probe. Do not guess.
• Cook to 130–135°F and never take this burger past medium-rare.
• Balance the rich beef with acidity from the onions and balsamic reduction.
• Warm buns always. A cold bun kills a hot burger.

Make-Ahead and Storage

Form the burger patty and refrigerate it uncovered overnight. The avocado aioli may be prepared up to 24 hours ahead and refrigerated in an airtight container. The pickled onions may be prepared at least 30 minutes ahead and stored refrigerated.

Cooked burgers are best served immediately. If necessary, refrigerate leftover cooked beef separately from the bun and toppings for up to three days. Reheat gently in a skillet. Do not microwave the assembled burger.

Related Recipes

• GOAT Avocado Aioli
• GOAT Pickled Bermuda Onions
• GOAT Roasted Garlic Butter
• GOAT Balsamic Reduction