Wagyu Beef Slider Recipe

Mix and portion

In a bowl gently combine ground wagyu, Worcestershire, 1 tsp fine sea salt and 1/2 tsp black pepper. Avoid overworking—mix just until combined. Divide into 8 equal portions (approx. 2 oz each) and gently form into slightly wider-than-bun round patties about 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to help them cook evenly.

Cook

Heat a large skillet or griddle over medium-high heat and add 1 tsp neutral oil. When shimmering, add patties leaving a small gap between each. Cook without pressing for 2.5–3 minutes until a brown crust forms, flip, and cook another 2–3 minutes for medium-rare to medium (adjust 30–60 seconds for desired doneness). If you prefer cheese melted on top, place cheddar slices (approximately 1/2 oz per patty) on patties in the final minute and cover pan briefly to melt.

While patties rest, split the slider buns. Lightly butter the cut sides with 1 tbsp softened butter. Toast buns on a separate skillet or under a broiler, cut-side down, until golden and slightly crisp, about 1–2 minutes on a skillet or 30–60 seconds under a broiler—watch carefully to avoid burning.

Slice the tomato into thin rounds (about 1/8–1/4 inch). Lightly season both sides of the tomato slices with 1/4 tsp kosher salt and a pinch (about 1/8 tsp) freshly ground black pepper. Prepare lettuce leaves by rinsing and patting dry. Combine Dijon mustard and mayonnaise in a small bowl and spread a thin layer on the bottom half of each toasted bun.

Place one lettuce leaf on each mayo-spread bottom bun. Set a warm wagyu patty (with melted cheddar) on top of the lettuce. Add one seasoned tomato slice to each patty. Top with the toasted bun tops. Serve immediately while patties are warm. Optional: serve with pickles or your favorite dipping sauce.