Mini Wagyu Burgers with Blue Cheese Gougères

Try our Mini-Wagyu Burgers with Blue Cheese Gougères recipe for some bite-sized burgers with big-time flavor.



  • 1 cup Water
  • 3/5 oz. Unsalted Butter
  • 1 Tbs. Kosher Salt
  • 1 pinch Sugar
  • 5 oz. Flour
  • 5 Eggs – whole
  • 1/2 cup Danish Blue Cheese – finely crumbled
  • 1 pinch White Pepper


  • 2 lbs. Ground Wagyu
  • Kosher Salt – to taste
  • Black Pepper – to taste
  • 1 bottle Yeo’s Sweet Chili Sauce



  • Preheat conventional oven to 450°F.
  • If using a convection oven, preheat to 375°F.
  • In a medium saucepan combine first four ingredients and bring to a boil. Add the flour all at once and stir constantly with a wooden spoon until the mixture comes together and forms a ball.
  • Remove from the heat and stir for another minute. With the spoon beat in the eggs one at a time, making sure that each egg is fully incorporated before adding the next. Stir in the blue cheese and white pepper.
  • Line a baking sheet with parchment paper and pipe out tablespoon mounds of batter, evenly spaced one inch apart. Wet your finger and smooth out any pointed tops.
  • If using a conventional oven: Bake gougères at 450°F for 8 minutes, then turn oven down to 350°F and bake for an additional 20-24 minutes or until golden brown. Be sure to rotate the pan at least once while cooking at 350°F.
  • For a convection oven: Bake gougères at 375°F for 20-22 minutes or until golden brown. You will not need to rotate the pan.
  • Once the gougères are done, set them aside to cool while you form the burgers.
  • Gougères will keep at room temperature for 3 days or you can keep them in the freezer for 6 weeks.


  • Using a 1 1⁄2 oz ice cream scoop or a scale, form the beef into ball and then flatten the top and bottom to resemble a hamburger shape. Season both sides of the burger with salt and pepper.
  • In a large sauté pan or grill set over medium-high heat, sear the burgers on both sides for about two minutes per side.
  • Place in 400°F oven for about 3-4 minutes for medium-rare, 5 minutes for medium and 6-7 minutes for medium-well. Once the burgers are cooked to your liking, transfer to a paper towel lined sheet pan to drain. Glaze each burger with the sweet chili sauce.


  • Cut the gougères in half to make mini buns. Place one burger in between the gougère and skewer with a frill pick and serve.
  • This recipe will make 20-24 burgers, the gougère recipe will make many more than you need, but they make addictive snacks while waiting for the burgers.
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