Mushroom Emmental Wagyu Burgers with Herb-Spiked Mayo Recipe

Mushroom Emmental Wagyu Burgers with Herb-Spiked Mayo Recipe

January 09, 2018


 Lone Mountain Wagyu Burger recipe by Dennis the Prescott

These insanely beautiful and gorgeous burgers created by Dennis the Prescott, who crafted this incredible recipe just for our Fullblood Wagyu Beef. 

From the chef's mouth:

"In the kingdom of beef, Wagyu reigns supreme. Absolutely bursting with flavour! It’s an unforgettable culinary experience, and guaranteed to please a hungry crowd. These show-stopping Mushroom Emmental Wagyu Burgers are a total flavor-bomb! "

We couldn't agree more.  

Mushroom Emmental Wagyu Burgers with Herb-Spiked Mayo

All recipes and photography by Dennis the Prescott. See original post here

Prep time: 10 minutes  Cook time: 30 minutes

Makes 4 large 



  • 2 pounds Lone Mountain Wagyu ground beef
  • 1 tablespoon butter
  • Sea salt and freshly cracked black pepper
  • 4 slices Emmental cheese
  • 1 cup baby arugula leaves
  • 4 brioche burger buns

Garlic & Thyme Mushrooms

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8-ounces cremini mushrooms, sliced
  • 1 tablespoon thyme, leaves picked and chopped
  • 2 garlic cloves, minced
  • Sea salt and freshly cracked black pepper 

Herb-Spiked Mayo

  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped basil leaves
  • 1 tablespoon finely chopped flat-leaf parsley
  • ¼ teaspoon ground cayenne pepper
  • Sea salt and freshly cracked black pepper


  1. First, prepare the mayonnaise. In a small bowl, combine all of the mayo ingredients, season with a pinch of salt and pepper, and mix well. Taste, and adjust seasoning as necessary. Cover and chill in the fridge while you crack on with the remaining burger ingredients.
  1. Heat a large pan over medium-heat, pour in the olive oil, and add the butter. When the oil and butter have melted together, add the garlic to the pan and cook for 30 seconds. Add the mushrooms and thyme leaves, season with salt and pepper, and toss to mix well. Cook the mushrooms for 6 to 8 minutes, until browned on all sides. Set aside.
  1. Divide the beef into 4 equal portions, and form into patties that are slightly larger than the width of the buns. Avoid overworking the beef in order to achieve a looser bind. Season both sides of each patty generously with sea salt and pepper.
  1. Heat a large cast-iron (or heavy bottomed pan) over medium-high heat, and melt the butter in the pan. When melted, add the patties. Flip the patties after 4 minutes, then continue cooking an additional 3 to 4 minutes for medium-rare. When there is 1 minute of cook time remaining, top each patty with a slice of cheese.
  1. Build the burgers with 1 tablespoon herb-spiked mayo, 1 burger patty, 2 to 3 tablespoons mushrooms, and top with crisp arugula. Serve immediately.

Get your Lone Mountain Ground Beef HERE