Wagyu Sliders Recipe

Make quick pickle

Place 1/2 cup thinly sliced red onion in a small bowl or jar. In a microwave-safe container or small saucepan combine 2 tablespoons apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon kosher salt; stir until sugar and salt dissolve. Pour the hot or room-temperature brine over the onions, press to submerge, cover and let sit at least 10 minutes (up to 2 hours). Drain before using.

Form patties

Divide 1 lb ground Wagyu into 8 equal portions (~2 oz each). Gently form each portion into a slightly wider-than-bun round 1/2-inch thick patty, handling the meat minimally to avoid compacting. Make a very slight indentation in the center of each patty with your thumb to reduce doming during cooking.

Season

Lightly brush or toss patties with 1 teaspoon neutral oil. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Sprinkle 1 tablespoon Worcestershire sauce across the patties (or mix into the meat gently if preferred).

Prepare spread

In a small bowl combine 4 teaspoons mayonnaise, 2 teaspoons Dijon mustard and 2 teaspoons ketchup. Stir until smooth and refrigerate until assembly.

Prep buns

Split 8 mini brioche buns. Brush cut sides lightly with 2 tablespoons softened unsalted butter. Heat a large skillet or griddle over medium heat and toast buttered cut sides until golden, about 1–2 minutes. If desired, sprinkle 1 teaspoon toasted sesame seeds on top halves immediately after toasting so they stick to the butter.

Heat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until hot, about 3 minutes. Add 1 teaspoon vegetable oil or clarified butter and swirl to coat.

Cook patties

Add up to 4 patties to the pan without crowding (work in two batches if needed). Cook undisturbed for 1.5–2 minutes until a brown crust forms. Flip and immediately top each patty with a slice of cheddar. Cook another 1–1.5 minutes for medium-rare to medium (internal temp ~125–135°F / 51–57°C). For more well-done sliders, cook an additional 30–60 seconds per side. Remove patties to a plate and let rest 1–2 minutes.

Assemble sliders

Spread about 1/2 teaspoon of the prepared mayo-mustard-ketchup mixture onto the bottom half of each toasted bun. Place a butter lettuce leaf, then a cooked Wagyu patty with melted cheddar, 1 slice or two halves of quick-pickled red onion (or raw thinly sliced red onion), and 1 slice of pickle (top with more if desired). Cap with the toasted top bun.

Serve

Serve immediately while warm. Makes 8 sliders. Offer extra pickles, ketchup or mustard on the side.