Incredible Wagyu Burger

Melt butter with olive oil in a skillet over medium-low heat. Add shallots and thyme with a pinch of salt. Cook 15–20 minutes, stirring occasionally, until deeply golden and jammy. Set aside. If using bacon, cook until crisp in the same pan and set aside.

Whisk mayonnaise, truffle oil, grated garlic, and a pinch of pepper until smooth. Refrigerate until ready to assemble.

Keep the beef very cold. Gently divide into 4 portions and shape into loose ¾-inch-thick patties slightly wider than the buns — do not overwork the meat. Make a shallow dimple in the center of each patty to prevent bulging. Mix Worcestershire with remaining salt and pepper; season the tops of the patties just before cooking.

Heat a cast iron skillet over high heat until smoking. Add patties seasoned-side down and sear 2–3 minutes without moving until a deep crust forms. Season the top, flip, and immediately add a slice of cheese. Reduce heat to medium. Add 1 tbsp butter to the pan and tilt the skillet, basting the patties with foaming butter for 1–2 minutes. For wagyu, cook to medium-rare (125–130°F) or medium (135°F) — do not overcook. Rest patties 3 minutes.

Butter the cut sides of the brioche buns and toast in the hot skillet until golden. Spread truffle mayo on both bun halves. Layer arugula, wagyu patty with melted cheese, caramelized shallots, pickled red onions, and bacon if using. Finish with a pinch of flaky sea salt. Serve immediately.