Strike Out Sliders Recipe

Portion and shape

Divide the ground wagyu into 12 equal portions (about 1.3 oz / 36 g each). Lightly form each portion into a loose patty about 2.5 inches (6 cm) in diameter and about 1/2 inch thick. Do not overwork the meat; compacting too much will make the patties dense.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook

Heat a griddle or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread. When shimmering, place patties on the griddle without crowding (cook in batches if needed). Cook 1.5–2 minutes on the first side until a crust forms, then flip and cook another 1–1.5 minutes for medium-rare to medium. If using cheese, add a half slice on each patty during the last 30 seconds and cover briefly to melt. Transfer cooked patties to a warm plate and tent with foil while finishing remaining patties.

Prepare onions

Heat a wide sauté pan over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter melts, add the thinly sliced onions and spread evenly in the pan.

Caramelize

Cook the onions low and slow, stirring every 3–5 minutes, for 25–30 minutes until deeply golden and soft. Sprinkle 1/2 teaspoon kosher salt and 1/2 teaspoon sugar about 10 minutes in to draw out moisture and promote browning. If the pan begins to dry or onions stick, add 1–2 tablespoons water to deglaze and continue cooking.

Finish

Once deeply caramelized, stir in 1 teaspoon balsamic vinegar (optional) to brighten the flavor. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon Dijon mustard, 2 tablespoons sweet pickle relish, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp hot sauce (optional), and 1/2 teaspoon lemon juice. Whisk until smooth and taste; adjust seasoning or relish level as desired. Refrigerate until ready to assemble. Makes enough for 12 sliders.

Toast buns

Preheat oven to 350°F (175°C) or use a skillet. Split the truffle brioche slider buns. Lightly brush cut sides with melted butter. Place cut sides up on a baking sheet and toast in the oven 5–7 minutes until golden, or toast cut sides in a skillet over medium heat 1–2 minutes until golden. Keep warm.

Assemble sliders

Spread about 1 teaspoon of mac sauce on the bottom half of each toasted bun. Place a cooked wagyu patty on top, add a small mound (about 1 tablespoon) of caramelized onions, and place a half-sour pickle slice across the patty. Add an extra drizzle (about 1/2 teaspoon) of mac sauce on top if desired, then cap with the top bun.

Serve

Arrange sliders on a platter and serve immediately while warm. Provide extra mac sauce and pickles on the side. Slider best eaten within 10–15 minutes for optimal bun texture and warm patty.