20 Exquisite Wagyu Ground Beef Recipes for Gourmet Lovers

Calling all gourmet lovers! If you think Wagyu ground beef is just for fancy steaks, think again. From juicy burgers to savory meatballs and beyond, we’ve rounded up 20 mouthwatering recipes that turn this luxurious beef into weeknight wonders and special-occasion showstoppers. Whether you’re craving comfort food or something fresh and flavorful, these dishes will make every bite unforgettable. Ready to elevate your cooking game? Let’s dive in!

Wagyu Beef Sliders with Caramelized Onions

These juicy sliders pack big flavor into small bites, with rich Wagyu beef and sweet, slow-cooked onions that melt in your mouth.

Ingredients:

• 1 lb ground Wagyu beef
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 12 slider buns
• 6 slices American cheese, halved

Instructions:

1. Caramelize onions: Melt butter in a skillet over medium-low heat. Add sliced onion and cook for 15 minutes, stirring occasionally. Stir in 1 tbsp brown sugar and cook 10 more minutes until deeply golden. Set aside.
2. Make patties: Gently mix Wagyu beef with 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Form into 12 small patties (about 1.5″ wide).
3. Cook beef: Heat a grill or skillet to medium-high. Cook patties for 2 minutes per side for medium-rare (add cheese during last 30 seconds to melt).
4. Assemble: Place patties on slider buns and top with caramelized onions.

The magic here is in the contrast: ultra-tender Wagyu meets the sweet-savory punch of those onions, with melty cheese holding it all together.

Tip: For extra-rich sliders, lightly toast the buns in the skillet with a smear of butter.

Spicy Wagyu Beef Tacos with Fresh Guacamole

These Spicy Wagyu Beef Tacos with Fresh Guacamole are a luxurious twist on taco night, packing rich flavor and a kick of heat that’ll have everyone reaching for seconds.

• 1 lb ground Wagyu beef
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt
• 8 small corn tortillas, warmed
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• For the guacamole: 2 ripe avocados, 1/4 cup diced red onion, 1 tbsp lime juice, 1/4 tsp salt, 1 small jalapeño (seeded and minced)

1. Heat olive oil in a skillet over medium-high. Add ground Wagyu beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Stir in chili powder, smoked paprika, cumin, cayenne, and kosher salt. Cook for 1 minute until fragrant. Remove from heat.
3. Make the guacamole: Mash avocados in a bowl. Fold in red onion, lime juice, salt, and jalapeño.
4. Fill warmed tortillas with beef, a spoonful of guacamole, cotija cheese, and cilantro. Serve with lime wedges.

The melt-in-your-mouth Wagyu beef paired with cool, creamy guacamole creates a perfect balance of heat and richness—no fancy skills required!

Tip: For extra smoky depth, char the tortillas lightly over a gas flame before filling.

Wagyu Beef Meatballs in Marinara Sauce

These ultra-rich Wagyu beef meatballs simmered in marinara are melt-in-your-mouth tender, with a savory depth that’ll make them the star of your next pasta night.

Ingredients

• 1 lb ground Wagyu beef (85/15 blend)
• 1/3 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 24 oz jar marinara sauce (or 3 cups homemade)
• Fresh basil, for garnish

Instructions

1. In a bowl, combine Wagyu beef, panko, Parmesan, egg, garlic, oregano, salt, and pepper. Gently mix with hands until just combined—don’t overwork.
2. Roll into 1.5-inch meatballs (about 18 total). Heat olive oil in a large skillet over medium-high. Brown meatballs in batches for 2 minutes per side (they’ll finish cooking in the sauce).
3. Reduce heat to low, pour marinara sauce over meatballs, and gently stir to coat. Simmer covered for 15 minutes, then uncovered for 5 more minutes until sauce thickens slightly.
4. Garnish with fresh basil and serve over pasta or crusty bread.

The Wagyu’s marbling keeps these meatballs luxuriously juicy, while the quick simmer in marinara infuses them with bright tomato flavor.

Tip: Chilling the meatball mixture for 15 minutes before rolling helps them hold their shape while cooking.

Wagyu Beef Stuffed Bell Peppers

These juicy stuffed peppers are a decadent twist on a classic, with rich Wagyu beef and melty cheese making every bite irresistible.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground Wagyu beef
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly brush bell peppers with 1 tbsp olive oil and place in a baking dish.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add diced yellow onion and cook for 3 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
3. Add ground Wagyu beef, breaking it apart with a spoon. Cook for 5–6 minutes until browned. Drain excess fat.
4. Stir in cooked white rice, diced tomatoes, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, then remove from heat.
5. Fill each bell pepper with the beef mixture, top with shredded Monterey Jack cheese, and bake for 25–30 minutes until peppers are tender and cheese is bubbly.
6. Garnish with fresh parsley before serving.

The Wagyu beef adds a luxurious richness that pairs perfectly with the smoky paprika and gooey cheese—this isn’t your average stuffed pepper!

Tip: For extra flavor, try roasting the peppers for 10 minutes before stuffing to deepen their sweetness.

Wagyu Beef Bolognese Pasta

This Wagyu Beef Bolognese Pasta is a decadent twist on the classic, with melt-in-your-mouth richness that’ll make it an instant favorite.

• 8 oz dried pappardelle pasta
• 1 lb ground Wagyu beef
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1/2 cup whole milk
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil, for garnish

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Add 1 lb ground Wagyu beef, breaking it apart with a spoon. Cook until browned, about 6 minutes. Stir in 1/4 cup tomato paste, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes; cook for 2 minutes.
3. Pour in 1/2 cup red wine, scraping up any browned bits. Simmer for 3 minutes, then add crushed tomatoes and 1/2 cup whole milk. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
4. Meanwhile, cook 8 oz pappardelle according to package instructions. Drain, reserving 1/2 cup pasta water.
5. Stir 1/2 cup grated Parmesan into the Bolognese. Toss with cooked pasta, adding reserved pasta water as needed to loosen the sauce. Garnish with fresh basil and extra Parmesan.

The Wagyu beef’s marbling creates a luxuriously velvety sauce that clings perfectly to wide pappardelle noodles. Tip: For extra depth, let the sauce simmer for an additional 15–20 minutes—the flavors only get better!

Wagyu Beef Lettuce Wraps with Hoisin Sauce

These juicy Wagyu beef lettuce wraps are a showstopper—rich, savory, and packed with umami, all wrapped up in crisp butter lettuce for the perfect bite.

Ingredients:

• 1 lb ground Wagyu beef
• 8 large butter lettuce leaves, rinsed and patted dry
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 green onions, thinly sliced
• 1 tbsp vegetable oil
• 1/4 tsp black pepper

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
2. Add ground Wagyu beef and cook, breaking it into small pieces, for 5–6 minutes until browned.
3. Stir in hoisin sauce, soy sauce, rice vinegar, sesame oil, and black pepper. Cook for 1–2 minutes until the sauce coats the beef.
4. Remove from heat and fold in green onions.
5. Spoon the beef mixture into butter lettuce leaves, folding them like tacos. Serve immediately.

The melt-in-your-mouth Wagyu paired with the sweet-salty hoisin makes these wraps irresistibly luxurious—yet they come together in just 15 minutes!

Tip: For extra crunch, top with shredded carrots or chopped peanuts before wrapping.

Wagyu Beef and Mushroom Risotto

This luxe risotto combines rich Wagyu beef and earthy mushrooms for a restaurant-worthy dish that’s surprisingly doable at home.

Ingredients:

• 8 oz Wagyu beef (ribeye or strip), thinly sliced
• 2 tbsp olive oil, divided
• 1 cup Arborio rice
• 4 cups low-sodium beef broth, warmed
• 1 cup cremini mushrooms, sliced
• 1/2 cup white wine
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the Wagyu beef for 1–2 minutes per side until browned but still pink inside. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter with the remaining 1 tbsp olive oil. Sauté the shallot and garlic for 1 minute, then add the mushrooms and cook for 4 minutes until softened.
3. Stir in the Arborio rice, coating it with the fats. Pour in the white wine and simmer until mostly evaporated, about 2 minutes.
4. Add the warm beef broth, 1/2 cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). The rice should be creamy but al dente.
5. Off heat, fold in the remaining 1 tbsp butter, Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and thyme. Gently mix in the reserved beef.

The magic here? The Wagyu’s marbling melts into the risotto, adding a velvety richness that regular beef just can’t match.

Tip: For extra depth, stir in a splash of truffle oil just before serving.

Wagyu Beef Empanadas with Chimichurri

These flaky, golden empanadas are stuffed with rich Wagyu beef and served with a vibrant chimichurri—perfect for turning weeknight dinners into something special.

Ingredients

• 1 lb ground Wagyu beef
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté until soft (3–4 minutes). Stir in garlic, smoked paprika, cumin, salt, and black pepper; cook 1 minute until fragrant.
2. Add Wagyu beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Drain excess fat and let cool slightly.
3. Place empanada discs on a floured surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake for 20–25 minutes until golden and crisp.
5. Meanwhile, make chimichurri: Mix parsley, cilantro, red wine vinegar, 1/4 cup olive oil, and red pepper flakes in a bowl.

The buttery Wagyu filling melts into the flaky crust, while the bright chimichurri cuts through the richness for a bite you’ll crave.

Tip: For extra crispness, brush empanadas with egg wash twice—once before baking, then again halfway through.

Wagyu Beef Chili with Black Beans

This rich, meaty chili gets a luxurious upgrade with tender Wagyu beef, simmered low and slow with smoky spices and hearty black beans.

Ingredients:

• 1 lb ground Wagyu beef
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add the ground Wagyu beef, breaking it apart with a spoon. Cook for 5–6 minutes until browned.
3. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne (if using), 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
4. Add 2 tbsp tomato paste, crushed tomatoes, 2 cups beef broth, and black beans. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
5. Uncover and simmer for another 15 minutes to thicken. Taste and adjust seasoning if needed.

The Wagyu beef melts into the chili, adding incredible depth, while the black beans keep it satisfyingly chunky. Serve with a dollop of sour cream or shredded cheese for the ultimate comfort bowl.

Tip: For extra smokiness, char a poblano pepper over an open flame, dice it, and stir it in with the beans.

Wagyu Beef Shepherd’s Pie

This luxe twist on a classic comfort dish swaps in rich Wagyu beef for an ultra-tender, melt-in-your-mouth filling under a cloud of fluffy mashed potatoes.

Ingredients:

• 1 lb ground Wagyu beef
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 cup beef broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/4 cup whole milk
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. Cook the filling: Brown Wagyu beef in a skillet over medium-high heat, breaking it apart. Add onion, carrots, and garlic; cook 5 minutes until softened. Stir in 1 tbsp tomato paste, 1 tsp Worcestershire sauce, 1 cup beef broth, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp thyme. Simmer 10 minutes until thickened.
2. Mash the potatoes: Boil potatoes until tender (12–15 minutes). Drain, then mash with 4 tbsp butter and 1/4 cup milk until smooth. Season with 1/2 tsp salt.
3. Assemble & bake: Spread beef mixture in a 9×13″ dish. Top with mashed potatoes, sprinkle with 1/2 cup cheddar, and bake at 400°F for 20 minutes until bubbly and golden.

The Wagyu’s marbling melts into the savory filling, making every bite impossibly juicy—no gravy required!

Tip: For extra crispiness, broil the pie for 2–3 minutes after baking.

Wagyu Beef Stuffed Zucchini Boats

These zucchini boats are a showstopper—juicy Wagyu beef and melty cheese stuffed into tender zucchini halves for a meal that feels indulgent but comes together in a flash.

Ingredients:

• 2 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1/2 lb ground Wagyu beef
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F. Scoop out the zucchini flesh, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium-high. Add Wagyu beef, onion, and garlic; cook for 5 minutes, breaking up the meat until browned. Stir in the reserved zucchini flesh, salt, pepper, and smoked paprika; cook 2 more minutes.
3. Off heat, stir in marinara sauce. Divide the mixture among the zucchini shells, then top with mozzarella and Parmesan.
4. Bake for 20 minutes until cheese is bubbly and zucchini is tender. Garnish with fresh basil.

The rich Wagyu beef melts into the zucchini, while the smoky paprika and fresh basil add layers of brightness—no one will guess it’s this simple!

Tip: For extra-crispy cheese, broil the boats for the last 2 minutes of baking.

Wagyu Beef Kofta Kebabs with Tzatziki

These juicy, spiced Wagyu kofta kebabs are grilled to perfection and paired with cool, creamy tzatziki—a match made in flavor heaven.

Ingredients:

• 1 lb ground Wagyu beef
• 1 small yellow onion, finely grated
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Greek yogurt
• 1/2 cup grated cucumber (squeezed dry)
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• Wooden or metal skewers (soaked if wooden)

Instructions:

1. In a bowl, combine ground Wagyu beef, grated onion, minced garlic, parsley, cumin, smoked paprika, coriander, salt, and black pepper. Mix gently until just combined (don’t overwork).
2. Divide mixture into 8 portions and shape each into a log around skewers, pressing firmly. Chill for 15 minutes to firm up.
3. Preheat grill to medium-high (about 400°F). Grill kebabs for 3–4 minutes per side, until charred and cooked through.
4. Meanwhile, make tzatziki: Stir together Greek yogurt, grated cucumber, lemon juice, dill, and garlic powder. Season with a pinch of salt.
5. Serve kebabs warm with tzatziki for dipping.

The rich marbling of Wagyu keeps these kebabs incredibly tender, while the smoky spices and bright tzatziki balance every bite. Tip: For extra flavor, toast whole cumin seeds and coriander before grinding—it’s a game-changer!

Wagyu Beef and Kimchi Fried Rice

This umami-packed fried rice combines rich Wagyu beef with tangy kimchi for a quick yet luxurious weeknight meal—ready in under 20 minutes!

Ingredients

• 1 cup cooked short-grain white rice (day-old preferred)
• 8 oz Wagyu beef, thinly sliced (or ground)
• 1/2 cup kimchi, chopped, plus 2 tbsp kimchi juice
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 green onions, sliced (white and green parts separated)
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 fried egg per serving (optional)

Instructions

1. Heat a large skillet or wok over medium-high. Add Wagyu beef and cook for 2–3 minutes until browned but slightly pink. Transfer to a plate.
2. In the same skillet, melt butter with sesame oil. Add garlic and white parts of green onions; sauté 30 seconds until fragrant.
3. Add kimchi and sugar; stir-fry for 2 minutes until slightly caramelized. Toss in rice, breaking up clumps, and cook for 3 minutes.
4. Return beef to the skillet. Pour in soy sauce, kimchi juice, and black pepper; toss everything for 1 minute until glossy.
5. Garnish with green onion tops. Serve hot with a fried egg on top if desired.

The magic here? Wagyu’s fat melds with kimchi’s funk, creating crispy-edged rice with pockets of savory-sweet heat.

Tip: For extra crunch, press the rice down in the skillet for 1 minute before stirring—it’ll develop a delicious crust!

Wagyu Beef Lasagna with Béchamel Sauce

This indulgent lasagna swaps traditional ground beef for rich Wagyu, layered with creamy béchamel and gooey cheese—comfort food with a luxurious twist.

Ingredients:

• 12 lasagna noodles (oven-ready)
• 1 lb ground Wagyu beef
• 1 (24 oz) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high. Add Wagyu beef, 1/2 tsp salt, and black pepper; cook until browned (5–6 minutes). Stir in garlic and marinara sauce; simmer 5 minutes.
2. Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Gradually add warm milk, whisking until smooth. Simmer 3–4 minutes until thickened. Stir in nutmeg and remaining 1/2 tsp salt.
3. Spread 1/2 cup béchamel in a 9×13″ baking dish. Layer 4 noodles, 1/3 beef mixture, 1/3 béchamel, and 1/2 cup mozzarella. Repeat twice, ending with noodles, remaining béchamel, mozzarella, and Parmesan.
4. Cover with foil; bake 25 minutes. Uncover; bake 15 more minutes until bubbly and golden. Rest 10 minutes before serving.

The Wagyu’s marbling melts into the sauce, making every bite impossibly tender, while the nutmeg-kissed béchamel adds elegance to this classic.

Tip: For extra depth, stir 1 tbsp tomato paste into the beef mixture with the marinara.

Wagyu Beef Sloppy Joes with Pickles

Upgrade your weeknight dinner with these rich, melt-in-your-mouth Wagyu sloppy Joes topped with tangy pickles for the perfect crunch.

Ingredients:

• 1 lb ground Wagyu beef
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1/2 cup ketchup
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp yellow mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 hamburger buns, toasted
• 1/2 cup dill pickles, sliced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
2. Add ground Wagyu beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned.
3. Stir in 1/2 cup ketchup, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp yellow mustard, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 8–10 minutes until thickened.
4. Toast hamburger buns, then pile each with the Wagyu mixture and top with pickles.

The ultra-rich Wagyu beef makes these sloppy Joes luxuriously tender, while the pickles cut through with a bright, briny punch.

Tip: For extra indulgence, melt a slice of American cheese over the beef before adding pickles.

Wagyu Beef Dumplings with Soy-Ginger Dipping Sauce

These juicy Wagyu beef dumplings are a luxurious twist on a classic, with a savory soy-ginger sauce that’ll have you licking the bowl clean.

Ingredients:

• 1 lb ground Wagyu beef
• 1 cup finely chopped napa cabbage
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

For the dipping sauce:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp sesame oil
• 1 tsp toasted sesame seeds

Instructions:

1. In a bowl, combine ground Wagyu beef, napa cabbage, green onions, garlic, 1 tbsp ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and black pepper. Mix until just combined.
2. Place 1 tsp filling in the center of a dumpling wrapper. Wet the edges with water, fold in half, and pleat to seal. Repeat with remaining wrappers.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until golden on the bottom.
4. Pour in 1/4 cup water, cover, and steam 5 minutes. Uncover and cook 1–2 more minutes until crisp. Repeat with remaining dumplings.
5. For the sauce, whisk together 1/4 cup soy sauce, rice vinegar, honey, 1 tsp ginger, 1/2 tsp sesame oil, and sesame seeds.

The rich marbling of Wagyu beef melts into the filling, making these dumplings unbelievably tender—no dry bites here!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals.

Wagyu Beef and Sweet Potato Hash

This hearty hash combines rich Wagyu beef with caramelized sweet potatoes for a breakfast (or dinner!) dish that feels indulgent yet effortless.

Ingredients:

• 1 lb ground Wagyu beef (80/20 blend)
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp maple syrup
• 4 eggs (optional, for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook for 10 minutes, stirring occasionally, until tender and lightly browned.
2. Push the sweet potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and the onion, sautéing for 3 minutes until translucent.
3. Add the ground Wagyu beef, breaking it apart with a spatula. Cook for 5 minutes until no pink remains, then stir in the smoked paprika, garlic powder, salt, and black pepper.
4. Drizzle with maple syrup and toss everything together. Cook for another 2 minutes to caramelize slightly.
5. If desired, fry or poach eggs separately and place them on top of the hash. Garnish with fresh parsley.

The Wagyu’s marbling melts into the sweet potatoes, creating a luxuriously rich texture that’s balanced by the maple’s subtle sweetness.

Tip: For extra crispiness, press the hash into an even layer in the skillet and let it cook undisturbed for the last 2 minutes.

Wagyu Beef Stuffed Cabbage Rolls

These tender cabbage rolls are packed with rich, buttery Wagyu beef and aromatic spices—comfort food with a luxurious twist.

Ingredients

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground Wagyu beef
• 1/2 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups tomato sauce
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Core the cabbage and simmer whole for 5 minutes until leaves soften. Peel off 12 large leaves and trim thick ribs.
2. In a bowl, combine Wagyu beef, cooked white rice, onion, garlic, egg, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Mix gently.
3. Place 1/4 cup filling in the center of each cabbage leaf. Fold sides inward, then roll tightly. Arrange seam-side down in a baking dish.
4. Whisk together tomato sauce, brown sugar, and apple cider vinegar. Pour over rolls. Cover with foil and bake for 45 minutes. Uncover and bake 15 more minutes until bubbly.

The Wagyu beef melts into the rice filling, while the tangy-sweet tomato sauce balances its richness—no cheese needed for these indulgent rolls!

Tip: Save the smaller cabbage leaves—they make a great stir-fry or soup addition later!

Wagyu Beef Quesadillas with Cilantro Lime Crema

These indulgent quesadillas combine rich Wagyu beef with a zesty crema for a restaurant-quality twist on a weeknight favorite.

Ingredients:

• 8 oz Wagyu beef, thinly sliced
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup chopped cilantro
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1 tbsp vegetable oil

Instructions:

1. Make the crema: Whisk together sour cream, lime juice, cilantro, and 1/4 tsp kosher salt. Refrigerate until serving.
2. Season the beef: Toss Wagyu slices with garlic powder, cumin, and remaining 1/4 tsp salt.
3. Cook the beef: Heat oil in a skillet over medium-high. Cook beef for 2 minutes per side until browned but still pink inside. Transfer to a plate.
4. Assemble quesadillas: On half of each tortilla, layer cheese and beef. Fold tortillas over.
5. Grill: Wipe the skillet clean, return to medium heat, and cook quesadillas for 2 minutes per side until golden and cheese melts.

The magic here? The ultra-tender Wagyu stays juicy against the crisp tortilla, while the bright crema cuts through the richness perfectly.

Tip: Let the beef rest at room temperature for 15 minutes before cooking—it ensures even browning.

Wagyu Beef Pho with Rice Noodles

This luxe twist on classic pho lets tender Wagyu beef melt into a fragrant, spiced broth—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 8 oz Wagyu beef (thinly sliced against the grain)
• 6 cups beef broth
• 1 medium yellow onion (thinly sliced)
• 3 star anise pods
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 4 oz dried rice noodles
• 1/4 cup chopped cilantro
• 1 jalapeño (thinly sliced, optional)
• 1 lime (cut into wedges)

Instructions:

1. In a pot, combine beef broth, onion, star anise, cinnamon stick, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tsp ginger. Simmer uncovered for 20 minutes to infuse flavors.
2. Meanwhile, soak rice noodles in hot water for 10 minutes until pliable, then drain.
3. Strain the broth to remove spices and onions (discard solids). Return broth to the pot and bring to a gentle boil.
4. Divide noodles into bowls, then top with raw Wagyu slices. Ladle hot broth over the beef—it’ll cook the meat instantly.
5. Garnish with cilantro, jalapeño (if using), and lime wedges for squeezing.

The magic here? The rich marbling of Wagyu melts into the broth, adding a velvety depth you won’t get with regular beef.

Tip: Freeze the Wagyu for 15 minutes before slicing—it’ll make paper-thin cuts a breeze!

Conclusion

With these 20 exquisite Wagyu ground beef recipes, gourmet dining is just a skillet away! Whether you’re craving juicy burgers, savory meatballs, or something uniquely indulgent, this list has you covered. Try a recipe (or three!), then share your favorites in the comments—we’d love to hear how it turned out. Don’t forget to pin this article for your next culinary adventure. Happy cooking!