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HOT OFF THE GRILL! Wagyu Beef Burgers

HOT OFF THE GRILL! Wagyu Beef Burgers

Pink Peppercorn Rosemary Steak Rub and Jalapeño Olive Oil make this juicy burger a grand slam!

Recipe by: Gabrielle


Wine Pairing:  Gabrielle Collection Vertex Red Cuvée Blend 621, North Coast

PREP TIME: 15 minutes REST TIME: 30 minutes COOK TIME: 10 minutes TOTAL TIME: 55 minutes


Burger Special Sauce: Yield 1⅛ cups = 18 Tbsp.

  • ¾ cup mayonnaise
  • 2 Tbsp. ketchup
  • 3 Tbsp. dill pickle, deseeded, patted dry, minced
  • 2 Tbsp. Kalamata olives, pitted, patted dry, minced
  • ¾ tsp. GC Napa Valley Natural Pink Peppercorn Rosemary Steak Rub


  • 6 hearty burger buns
  • 4 Tbsp. or more if preferred, GC Napa Valley Natural Jalapeño Olive Oil

Burger Toppings

  • 1 recipe Burger Special Sauce
  • 6 slices heirloom tomato, ¼” thick
  • 6 thick slices American cheese or your preference (1 oz. per burger)
  • 6 large leaf lettuce leaves


Prepare Burger Special Sauce:

  1. Mix sauce ingredients in a small bowl. Cover, refrigerate 30 minutes or overnight.

Prepare Burgers:

  1. Remove patties from refrigerator. Let sit at room temperature for 15 minutes. Pat dry with a paper towel. Season each side of burger with ½ tsp. Pink Peppercorn Rosemary Steak Rub, ¼ tsp. Marjoram Finishing Sea Salt and gently pat seasonings on meat with the back of a spoon. FOODIE TIP: Using your fingertips, make a ½” diameter indentation in the center of each burger. This prevents ‘burger puffing’ during cooking and ensures a flatter cooked burger. Let seasoned burgers sit 15 minutes before grilling. Meanwhile, preheat grill to medium-high heat.

Grill Burgers

  1. Place indentation-side up on the grill. Allow a crust to form on the bottom, about 3 minutes. Flip burgers and cook until desired doneness. Approximate total grill time for Medium-rare is 7 minutes (130-135oF), Medium is 8 minutes (140-145oF), Medium-well is 9 minutes (150-155oF), and Well-done is 11 minutes (160-165oF). Note: The USDA recommends cooking ground beef to a safe internal temperature of 160oF. Remove burgers to a plate and let rest while the buns are grilled.

Grill Buns:

  1. Brush the inside of each bun half with 1-2 tsp. Jalapeño Olive Oil. Place 2 buns (4 halves) at a time on a cooler section of the grill with medium heat for about 30-45 seconds to toast and get grill marks. Watch very closely as the buns can burn quickly. Grill remaining buns.


Arrange burger toppings on a platter. Place grilled buns and burgers on separate plates. Allow guests to create their own burger.
Suggested burger assembly from bottom to top: Bottom bun with 1-1½ Tbsp. Burger Special Sauce, tomato, burger, cheese, lettuce, top bun with 1-1½ Tbsp. Burger Special Sauce.


  • 1 jar 12 oz. mayonnaise
  • 1 small bottle ketchup
  • 1 small jar dill pickle spears
  • 1 jar 6 oz. Kalamata olives, pitted
  • 6 Wagyu beef patties or your ground beef preference, unseasoned, 8 oz. each
  • GC Napa Valley Natural Marjoram Finishing Sea Salt
  • 6 hearty burger buns
  • 2 heirloom tomatoes
  • 8 oz. American cheese (6 thick slices) or your preference
  • 1 leaf lettuce bunch
  • GC Napa Valley Natural Pink Peppercorn Rosemary Steak Rub
  • GC Napa Valley Natural Jalapeño Olive Oil
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