Arby’s is bringing back its Wagyu Steakhouse Burger for a limited time starting Monday.
When the premium burger first hit the menu this past summer, it sold out six weeks early—three times faster than anticipated. Now Atlanta-based Arby’s is returning the LTO nationwide to give disappointed fans another taste.
The burger is a blend of 51% American Wagyu beef and 49% ground beef. The American Wagyu, a cross between Japanese Wagyu and high-quality domestic cattle breeds, enhances the flavor profile and texture of the patty, according to Arby's. The patty is cooked sous vide style to lock in the juices and flavor.
The result is a 6.4-ounce burger with a slightly pink center. To complete the build, the burger is topped with American cheese, shredded lettuce, tomato, pickles, red onion and a signature burger sauce, all layered on a toasted brioche bun. Guests can also choose to add bacon and ranch.
“With the launch of Wagyu Steakhouse Burger last summer, we raised the bar on the classic fast-food staple, and consumer demand exceeded our wildest dreams,” said Rita Patel, CMO of Arby’s, in a statement. “We wanted to bring back this premium burger for those who didn’t get a chance to try it—and those who quickly became fans—especially at a time when they might get tired of turkey leftovers.”
Arby’s has built a reputation as a destination for quality and sometimes unique meats in the quick-service segment. Elk, duck and venison have all been available on the menu at various times.
The 3,500-unit chain had long wanted to add a burger to the lineup, but the restaurants are not equipped with grills. Associate Manager of Culinary Innovation Jason Truelove began looking for other ways to create a juicy premium burger with a crusty exterior, and after two years of R&D, he and his team reached that goal with the sous vide cooking process.
The name Wagyu Steakhouse Burger further sets this patty apart from the quick-service crowd—Wagyu is usually associated with upscale steakhouses, not fast food.
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