#GrillmasterSeries: How To Grill Amazing Wagyu Beef Burgers
Quick answer
Grill wagyu burgers over direct medium-high heat (about 400β450Β°F). For a Β½ lb patty, cook about 5 minutes on the first side, flip, and cook about 3 more minutes, adding cheese for the last minute with the lid closed. For a ΒΌ lb patty, cook 2β3 minutes per side. Don't press them. Use a thermometer: the USDA recommends 160Β°F for ground beef.
We're obsessed with burgers. So when we developed the burgers for Meat N' Bone, we wanted the very best: a proprietary blend of Colorado wagyu that includes striploin (New York strip) and sirloin. It's the same burger we serve at The Wagyu Bar, our steakhouse in Coral Gables.
We filmed this guide with our friends at Jealous Devil, whose charcoal is made from quebracho, a dense South American hardwood that burns hot, clean, and long. Watch the video, then follow the steps below.
Wagyu burger grilling times and temperatures
Times depend on patty thickness and how hot your fire is, so treat these as a starting point and let a thermometer make the final call. Pull burgers about 5Β°F before your target. They'll keep cooking as they rest.
| Doneness | Internal temp | Β½ lb patty (~1" thick) | ΒΌ lb patty |
|---|---|---|---|
| Medium-rare | 130β135Β°F | 4 min + 3 min | 2 min + 2 min |
| Medium | 140β145Β°F | 5 min + 3 min | 3 min + 2 min |
| Well done (USDA guideline) | 160Β°F | 5 min + 5β6 min | 3 min + 3β4 min |
The USDA recommends cooking ground beef to 160Β°F. Many wagyu lovers prefer to pull it earlier for a juicier burger; that's your call. New to thermometers? Here's why every grill needs one.
How to grill wagyu burgers, step by step
Step 1: Light your charcoal
Light your Jealous Devil quebracho charcoal with a chimney starter or natural firestarters. Skip lighter fluid; you'll taste it. It's ready when the coals are covered in light gray ash, usually 15β20 minutes.
Step 2: Unpack the burgers
Our burgers are vacuum-sealed, because oxygen is the enemy of good meat. You may notice a slight "confinement" smell when you open the package. That's normal and fades within a minute or two.
Step 3: Let them sit out briefly
Take the patties out of the fridge 15β20 minutes before grilling. They'll cook more evenly edge to center. Grilling from frozen? Add 2β3 minutes per side and rely on your thermometer.
Step 4: Season with salt and pepper
Season both sides right before they go on the grill. Wagyu doesn't need much. If you want more, try one of our rubs and seasonings.
Step 5: Spread the coals evenly
Spread the coals in an even layer for consistent heat across the grate. If you like to reverse sear, bank them to one side instead: start the burgers on the cool side, then finish over the coals.
Step 6: Check your heat
You want medium-high heat, about 400β450Β°F. No grill thermometer? Hold your hand about 5 inches above the grate. If you can keep it there for only 4β5 seconds, you're ready. If you can hold it for 10 seconds, the fire is too low for burgers, so give it a few more minutes.
Step 7: Place the burgers on the grill
Leave a couple of inches between patties. Our burgers hold their shape and won't shrink much, since the grind and fat ratio are built for the grill.
Step 8: Cook the first side, about 5 minutes
For a Β½ lb patty, give the first side about 5 minutes (4 for medium-rare) and leave them alone. Don't press down with the spatula. That fat is what you're paying for.
Step 9: Flip and cook 2 more minutes
Flip once. The second side cooks faster, about 2 minutes before the cheese goes on.
Step 10: Add the cheese
Lay a slice on each patty. American melts best; aged cheddar brings more flavor.
Step 11: Close the lid for 1 minute
Close the lid for about a minute to melt the cheese. This is a good moment to check the internal temperature.
Step 12: Warm the buns
Bread is the second most important part of a burger. Warm your buns on the grill for about 30 seconds with the lid closed. We use French brioche buns, the same ones we serve at The Wagyu Bar.
Step 13: Rest and assemble
Let the patties rest for 2β3 minutes so the juices settle, then build your burgers.
Step 14: Enjoy
Good friends, good food, good times. That's what it's all about.
What you'll need
- Wagyu burgers
- Β½ lb burger patties or ΒΌ lb burger patties
- Jealous Devil quebracho lump charcoal
- French brioche burger buns
- An instant-read meat thermometer
Prefer to shop in person? Find a Meat N' Bone near you.
Wagyu burger FAQ
How long do you grill wagyu burgers?
Over medium-high heat (400β450Β°F), a Β½ lb patty takes about 5 minutes on the first side and 3 minutes on the second for medium. A ΒΌ lb patty takes 2β3 minutes per side. Always confirm with a thermometer.
What temperature should a wagyu burger be?
The USDA recommends 160Β°F for ground beef. For reference, medium-rare is 130β135Β°F and medium is 140β145Β°F.
Should you press wagyu burgers on the grill?
No. Pressing squeezes out the fat that makes wagyu rich and juicy, and the dripping fat causes flare-ups.
Can you grill wagyu burgers from frozen?
Yes. Add 2β3 minutes per side, keep the heat at medium rather than high so the outside doesn't burn before the center cooks, and check the internal temperature.
What's the best charcoal for grilling burgers?
We use Jealous Devil quebracho charcoal. It burns hotter and cleaner than most charcoal, with a mild smoke flavor that doesn't overpower the beef.
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