WaGYU PREMIUM SLIDERS Recipe

Form patties

Divide the 12 oz Wagyu ground beef into two equal portions (about 6 oz each). Gently form each portion into a loose patty approximately 3 inches in diameter and about 3/4 inch thick. Do not overwork the meat to preserve tenderness and marbling.

Season

Lightly brush or sprinkle both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper total per patty. Add 1/2 tbs Worcestershire sauce spread lightly across the top of each patty (divide the 1 tbs between the two).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until smoking just begins. Add the 1 tbs melted butter and swirl to coat. Place patties into the hot skillet and sear 2.5–3 minutes on the first side without moving to develop a crust. Flip and cook another 2–3 minutes for medium-rare to medium (adjust time ±1 minute for desired doneness).

Add cheese

During the last 30–45 seconds of cooking, place one thin slice of Gouda on each patty and cover the skillet with a lid or tent with foil to melt the cheese evenly. Remove patties and let rest 1–2 minutes.

In a small bowl, mash the 2 roasted garlic cloves into a smooth paste with the back of a spoon. Whisk together the mashed roasted garlic, 4 tbs mayonnaise, 1 tsp truffle oil, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp salt, and 1/4 tsp black pepper until smooth and emulsified. Taste and adjust seasoning or truffle oil (use sparingly; truffle oil is potent). Refrigerate until assembly.

Prepare potatoes: if using 12 oz russets, cut into uniform fries (about 1/3 inch thickness). Rinse in cold water until the water runs clear to remove excess starch, then pat dry thoroughly with a clean towel.

Heat oil: in a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first fry.

First fry (blanch): Fry the potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on a wire rack or paper towel.

Increase heat: raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1.5–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt (adjust to taste).

Toast buns: Spread softened butter (1 tbs) on the cut sides of the 2 brioche slider buns. Toast the buns, cut-side down, in a clean skillet over medium heat until golden, about 1–2 minutes.

Assemble sliders: Spread about 1 tbs (or to taste) of truffle roasted garlic aioli on the bottom half of each toasted bun. Place the rested Wagyu patty with melted Gouda onto the aioli. Top each patty with ~1/2 oz crispy fried onions and a small handful (approx. 1 tbsp) of microgreens or baby arugula if using. Cap with the top buns.

Plate and serve: Arrange the two sliders on a plate with the freshly fried French fries (approx. half the potatoes per serving). Serve immediately while hot.