* Wagyu Beef Slider Recipe

Name: Land Ocean Restaurant Meridians * Wagyu Beef Slider Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 lbs ground Wagyu beef (80/20); 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 tsp vegetable oil (for griddle/skillet); 6 slices sharp cheddar cheese, thinly sliced; 6 units mini slider buns (about 2.5–3" diameter); 2 tbs unsalted butter, melted (for toasting buns); 1 unit ripe tomato, very thinly sliced; 6 leaves baby romaine or butter lettuce leaves, trimmed; 2 tsp Dijon mustard; 3 tsp mayonnaise; 6 slices thinly sliced pickles; 0.5 tsp hamburger seasoning (smoked paprika + garlic powder)

Inspired by Land Ocean Restaurant Meridian

Time40m

Serves6

Cheddar cheese, lettuce and tomato

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Ingredients

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Slider Patties

1 1/4 lbs ground Wagyu beef (80/20)

1 1/2 tsp fine sea salt

1 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

1 tsp vegetable oil (for griddle/skillet)

Cheese & Toppings

6 slices sharp cheddar cheese, thinly sliced

6 units mini slider buns (about 2.5–3" diameter)

2 tbs unsalted butter, melted (for toasting buns)

1 unit ripe tomato, very thinly sliced

6 leaves baby romaine or butter lettuce leaves, trimmed

2 tsp Dijon mustard

3 tsp Mayonnaise

Optional Seasoning & Garnish

6 slices thinly sliced pickles

1/2 tsp hamburger seasoning (smoked paprika + garlic powder)

Method

Prep

Remove Wagyu beef from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Thinly slice the tomato and separate lettuce leaves. Slice cheddar into 6 thin slices that will fit the slider buns.

Split the slider buns and brush cut sides lightly with melted butter. Set aside.

Forming Patties

Place the ground Wagyu in a bowl. Add Worcestershire sauce, 1 tsp sea salt and 1/2 tsp black pepper; gently combine with your hands or a spatula. Do not overwork the meat to preserve tenderness.

Divide the mixture into 6 equal portions (approximately 3 oz / 85 g each). Lightly form each portion into a puck about 3" in diameter and slightly thinner in the center so the patty cooks evenly and won't dome.

Cooking Patties

Preheat a heavy skillet or griddle over medium-high heat until shimmering. Add 1 tsp vegetable oil and spread to coat.

Season the top side of each patty with the remaining 1/2 tsp sea salt and 1/2 tsp black pepper (and optional 1/2 tsp hamburger seasoning if using). Place patties seasoned-side down on the hot skillet; do not overcrowd — cook in batches if necessary.

Cook patties 2–3 minutes on the first side without moving so a good crust forms. Flip and cook 1.5–2 minutes for medium-rare to medium (internal temperature ~125–135°F / 52–57°C). Adjust time slightly for desired doneness. Because Wagyu is high in fat, watch for flare-ups and excess grease.

About 30–45 seconds before removing from the skillet, place a slice of cheddar on each patty and cover the skillet with a lid or tent with foil to melt the cheese quickly.

Toasting Buns & Assembling

While patties finish, place buttered bun cut sides down on a second skillet or the griddle over medium heat. Toast until golden, about 30–60 seconds. Remove from heat.

Mix the Dijon mustard and mayonnaise together in a small bowl to make a quick sauce; spread about 1/2 tsp on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bottom bun, then the cheddar-topped Wagyu patty. Top each patty with a thin slice of tomato (and optional pickle slice). Finish with the top bun.

Serve immediately while hot. Provide napkins—the sliders are rich and juicy.