Wagyu smash burgers with homemade buns & kimchi

These smash burgers combine everything you could want: fluffy homemade buns, juicy Wagyu beef, melted cheddar and a fresh kick from kimchi. Smashing the burgers over high heat creates that delicious crispy crust, while the soft brioche buns keep everything perfectly balanced. The ultimate comfort food burger with a little extra character — perfect for a cozy BBQ or a night of indulgence.

Preparing the Wagyu smash burgers

Mix the milk, water and sugar in a bowl and stir in the yeast. Let it sit for 5 to 10 minutes until it starts to foam slightly.

Add the flour, half the egg and the salt. Knead with the dough hook of a stand mixer on low speed until a rough dough forms. Add the butter and continue kneading for 8 to 10 minutes until you have a smooth, slightly sticky dough that mostly pulls away from the bowl. If the dough is too wet, add a tablespoon of flour at a time. If it feels too dry, add a small amount of water.

Place the dough in a lightly greased bowl, cover and let it rise in a warm place for about 1 hour until doubled in size. Transfer the dough to your work surface and divide into 4 equal portions. Shape into tight balls and place them on a baking tray. Let rise again for 30 to 45 minutes until nice and airy.

Brush the buns with the egg wash and sprinkle with sesame seeds if desired. Bake in a preheated oven at 180 degrees Celsius for 15 to 18 minutes until golden brown. Brush lightly with melted butter immediately after baking for a glossy finish.

Meanwhile, mix the Wagyu minced meat with the crispy fried onions, soy sauce and Worcestershire sauce. Divide the meat into equal portions and loosely shape into balls without pressing them down.

Heat a griddle or skillet over high direct heat. Place the meat balls on the hot surface and immediately smash them flat with a spatula. Cook briefly until a crispy crust forms. Flip the burgers and place a slice of white cheddar directly on the meat so it melts.

Slice the burger buns open and lightly toast the inside on the griddle or grill.

Spread the bottom half of the buns with Kewpie mayonnaise. Place the smash burger on top and finish with kimchi.