The Biscuit Burger
The story
Somewhere out there, a Wagyu patty is being smothered by a sad, soggy bun. We refuse to let that happen. The Biscuit Burger takes the richest beef on the planet, crowns it with silky hollandaise, and sets the whole glorious mess on a golden, flaky District Biscuit. Wagyu. Hollandaise. Need we say more.
Here's the thing about burgers: the bun is where dreams go to get soggy. Brioche wilts. English muffins surrender. That squishy grocery-store bun? It's basically a paper towel with a job title. The District Biscuit does not wilt, does not surrender, does not apologize. Crisp buttery edges, a hundred flaky layers, and enough structural integrity to hold Wagyu juices and hollandaise without waving a white flag.
This is dinner that struts. Lunch that shows off. It's the burger you make when you want someone to close their eyes on the first bite. Bibb lettuce for crunch, beefsteak tomato for that summer-garden snap, and a biscuit that treats every drip of richness like a feature, not a bug. Your culinary canvas has never tasted this good.
Why you'll love it
- Wagyu meets hollandaise meets a buttery biscuit: this is decadence with a build plan.
- The District Biscuit stays crisp and sturdy where any bun would go to mush.
- Restaurant-level flavor, weeknight-level effort: it comes together in about 25 minutes.
- Flaky layers catch every drip of beef juice and sauce, so nothing good gets away.
- It works for both a showoff dinner and a very serious lunch.
Ingredients
- 4 District Biscuits, warmed and split
- 1 lb Wagyu ground beef, formed into 4 patties
- 1 cup hollandaise sauce (jarred, or homemade from 3 egg yolks, 1 stick butter, 1 tbsp lemon juice)
- 1 head Bibb lettuce, leaves separated
- 2 large beefsteak tomatoes, thickly sliced
- Kosher salt and freshly cracked black pepper
- 1 tbsp neutral oil or butter, for the skillet
- Flaky sea salt, for finishing
How to build it
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1Warm the District Biscuits in a 300F oven for 5 minutes, then split each one horizontally and set the halves cut-side up.
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2Form the Wagyu into four patties slightly wider than your biscuits, and season both sides generously with kosher salt and pepper.
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3Heat a cast-iron skillet over medium-high with a touch of oil, then sear the patties 2 to 3 minutes per side for a rosy medium, letting the Wagyu fat do most of the work.
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4Rest the patties on a plate for 3 minutes while you gently warm the hollandaise (or blitz your homemade batch until glossy).
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5Lay a Bibb lettuce leaf and a thick slice of beefsteak tomato on each biscuit bottom, seasoning the tomato with a pinch of salt.
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6Set a Wagyu patty on top, then spoon over a generous ribbon of hollandaise so it settles into every flaky layer.
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7Finish with a little flaky sea salt, cap with the biscuit top, and press gently to lock it all in.
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8Serve immediately, ideally with a stack of napkins and zero apologies.
Pro tips & swaps
- Keep your hands cold and your touch light when forming Wagyu patties; overworking the beef renders out the fat that makes it special.
- Toast the cut sides of the split biscuit in the Wagyu drippings for 30 seconds: instant flavor insurance against any sogginess.
- No time for homemade hollandaise? A good jarred one warmed low and slow is a totally legitimate shortcut, just don't let it break by overheating.
- Salt your beefsteak tomato slices and let them sit for a minute so they season through instead of sliding around.
- Make it a slider spread by using District Biscuit minis and quartering the patties for a party-ready platter.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Biscuit Burger ahead of time?
You can prep the components ahead: form and season the Wagyu patties, slice the tomatoes, and separate the lettuce a few hours in advance. Hollandaise is best made fresh, but it can be made an hour ahead and kept warm in a thermos. Assemble only when you're ready to eat so the District Biscuit stays crisp and the sauce stays silky.
What's the best biscuit to use for a burger?
You want a biscuit with real structure and crisp, buttery edges, which is exactly why the District Biscuit is built for this. Its flaky layers catch the Wagyu juices and hollandaise instead of turning to mush the way a brioche bun or English muffin would. Warm it and split it horizontally like a bun for the ideal stack.
What can I substitute for Wagyu if I can't find it?
A good 80/20 ground chuck makes a delicious, more affordable patty and still stands up beautifully to the hollandaise. If you want something leaner, ground bison works, though you'll want to avoid overcooking it. The District Biscuit and hollandaise carry so much richness that any quality ground beef will shine here.
Can I make this vegetarian?
Absolutely. Swap the Wagyu for a thick portobello cap or your favorite plant-based patty, seared until it gets a good crust. The hollandaise, Bibb lettuce, beefsteak tomato, and flaky District Biscuit do so much of the heavy lifting that you won't miss the beef.
Is there a gluten-free version?
The Biscuit Burger's flavor comes from the Wagyu, hollandaise, and fresh produce, so the main gluten source is the biscuit itself. You can build it open-faced over roasted vegetables or a gluten-free biscuit, though it won't have the signature District Biscuit layers. Classic hollandaise is naturally gluten-free, but always check your jarred sauce label to be safe.
How do I keep my hollandaise from breaking?
Keep the heat low and gentle, whether you're warming a jarred sauce or making your own. For homemade, drizzle the melted butter into the egg yolks slowly while whisking constantly, and pull it off the heat the moment it thickens. If it starts to separate, whisk in a teaspoon of cold water or an extra yolk to bring it back together.
What should I serve or drink with the Biscuit Burger?
Crispy fries, a sharp arugula salad, or a pile of grilled corn all cut through the richness nicely. To drink, a bold red like a Zinfandel, a hoppy IPA, or even a smoky bourbon cocktail matches the Wagyu-and-hollandaise decadence. Keep it simple; this burger is the star of the plate.
How many calories are in a Biscuit Burger?
This is an indulgent build, so a full Biscuit Burger lands roughly in the 650 to 850 calorie range depending on your patty size and how generous you are with the hollandaise. The Wagyu and hollandaise are where most of the richness lives. Consider it a special-occasion burger, and worth every bite.
What makes a District Biscuit different from a regular biscuit or bun?
District Biscuits are made with premium ingredients and folded into dozens of buttery, flaky layers, giving them crisp edges and a structure that holds up under juicy, saucy builds. Where a bun or muffin goes soggy, the District Biscuit stays sturdy and crisp, turning every drip into a feature. It's not a side character; it's your culinary canvas.
