American Wagyu Sliders* Recipe
cracked pepper brioche, shallots, truffle cheese sauce, arugula
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Ingredients
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Sliders — Patties & Seasoning
Brioche Buns & Toppings
Truffle Cheese Sauce
Finishing & Optional
Method
Sliders — Patties & Seasoning
- 1
Form patties
Divide the 1 lb American Wagyu ground beef into 8 equal portions (about 2 oz or 56 g each). Gently form into thin rounds slightly wider than the buns, being careful not to overwork the meat to preserve tenderness.
- 2
Season
Season both sides of each patty with a light pinch of kosher salt and freshly cracked black pepper (use the 1 tsp measurements proportionally across all patties). Add about 1/8 tsp Worcestershire sauce per patty by brushing or lightly dabbing before cooking.
- 3
Cook patties
Heat a large skillet or griddle over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon unsalted butter and swirl to melt. Place patties in the pan without crowding and cook 1.5–2 minutes per side for medium-rare to medium (adjust time +/- for preferred doneness). Do not press down on the patties. Transfer cooked patties to a plate and tent with foil to keep warm.
Brioche Buns & Toppings
- 4
Prepare shallots and arugula
While patties rest, thinly slice 1 shallot and place in a small bowl. Toss the arugula with a light pinch of salt and set aside. If you prefer milder shallots, soak the slices in cold water for 5 minutes, then drain and pat dry.
- 5
Toast buns
Melt 1 tablespoon unsalted butter in a clean skillet over medium heat. Split the cracked pepper brioche slider buns and place cut sides down in the butter. Toast 30–60 seconds until golden and slightly crisp. Remove from pan and keep warm.
Truffle Cheese Sauce
- 6
Make roux
In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon all-purpose flour and whisk continuously for 30–45 seconds to cook the raw flour but not brown.
- 7
Add dairy
Gradually whisk in 3 tablespoons whole milk and 50 ml heavy cream, smoothing any lumps. Cook, whisking, until the mixture thickens slightly, about 2–3 minutes.
- 8
Add cheeses & season
Reduce heat to low. Remove the pan from direct heat and stir in 1 cup grated Gruyère and 1/4 cup aged cheddar a handful at a time until melted and silky. Stir in 1/2 teaspoon truffle oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add up to another 1/4 teaspoon salt if needed. Keep the sauce warm on the lowest heat, stirring occasionally to prevent skin formation.
Assembly & Finish
- 9
Assemble sliders
Place toasted bottom buns on a board. Spoon about 1 tablespoon of warm truffle cheese sauce onto each bottom bun. Top with a cooked Wagyu patty, a few thin shallot slices, and a small handful (about 1/4 cup) of arugula. Drizzle a scant 1/4 teaspoon extra truffle oil over the arugula only if you want a stronger truffle aroma (optional).
- 10
Finish
Cap with the brioche tops. If using pickles, add one slice alongside or on top of the arugula. Insert a toothpick to hold each slider together. Serve immediately while patties and sauce are warm.