- 1 lb. (454 g) Japanese A5 Wagyu Ground Beef
- ( To make this recipe Halal, use our Australian Wagyu Hamburger Patties )
- 2 tbsp. freshly cracked peppercorns
- 1 tbsp. kosher salt + salt to taste
- 1½ tsp. garlic powder
- ¼ cabbage, shredded
- ½ red onion, sliced thin
- 1 clove garlic, sliced
- Crispy fried onions
- 4 fresh burger buns
Tahini Burger Sauce
- ½ cup (115 g) mayonnaise
- 2 tbsp. tahini paste
- 1 clove garlic, grated
- 1 cup vinegar
- 1 tsp. sugar
- 1 tsp. kosher salt
- 1½ tsp. peppercorns
- Pinch red pepper flakes
- Start with the pickled vegetables. Shred the cabbage and slice the onion and the garlic. Place them into a non-reactive and heat-safe bowl, preferably with a lid.
- In a saucepan, add the vinegar, sugar, salt, peppercorns, and pepper flakes. Bring this mixture to a simmer until all of the sugar and salt has dissolved. Pour the vinegar mixture over the cabbage and onion. Seal with a lid or cover tightly with plastic wrap. Set aside or into the fridge to cool.
- Prepare the peppercorn crust. Grind the peppercorns as course or fine as you like, add to them the salt and garlic powder. Place this mixture into a shallow dish or plate.
- Keep your Japanese A5 Wagyu ground beef as cold as possible, without freezing it, throughout this process. Using the Napoleon Burger Press Kit, form ¼-lb (113 g) patties. Gently roll the patties into the peppercorn mixture, coating the edges. Chill your burgers in the fridge for 30 minutes.
- While waiting for the burgers, combine the mayonnaise, tahini, peppercorns, and garlic into a bowl and mix. Chill in the fridge until needed.
- When you are ready to cook, replace your cooking grids with a Napoleon Reversible Cast Iron Griddle, or place the Napoleon Cast Iron Frying Pan onto the cooking grids, preheating the barbecue to 400°F (205°F).
- Cook the burgers on the griddle or in the frying pan to ensure fewer flareups and a beautiful crust. Season the tops of the patties with salt to taste, or you can use any leftover peppercorn crust if you would like. Each patty should take between 5 to 7 minutes. Optionally, brush the burger buns with oil or butter and grill over direct heat until toasted.
- Serve on your favorite burger buns by layering some drained pickled cabbage (consider patting dry if they’re really wet), a patty, a generous drizzle of Tahini Burger Sauce, and then finally some crispy fried onions. Don’t forget your favorite sides, like potato salad, coleslaw, or even French fries.
Spicy in a good way, this recipe for gourmet, Japanese A5 Wagyu, Peppercorn Crusted Wagyu Burgers will take your tastebuds on an adventure. Not your typical beef burgers, but sill perfect for outdoor activities and days like the Fourth of July, these burgers can be made using fancy wagyu beef or just a good mixture of 80-20 ground beef. What will you eat at your next outdoor event? Share your barbecue menu, recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #TheMeatery #NapoleonEats and #NapoleonGrill.