Smashed Wagyu Slider Recipe

Heat a medium skillet over medium heat. Add diced bacon and cook until fat renders and pieces are crisp-tender, about 6–8 minutes.

Using a slotted spoon, transfer most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the skillet. Reserve the cooked bacon for the jam.

Add the diced onion to the skillet with the bacon fat. Sauté over medium-low heat until soft and translucent, 8–10 minutes, stirring occasionally so the onions caramelize slowly without burning.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add brown sugar, apple cider vinegar, soy sauce, and water. Stir to combine, scraping any browned bits from the pan. Simmer gently until syrupy and reduced, about 4–6 minutes.

Return the cooked bacon to the skillet, stir, season with 1/2 teaspoon freshly ground black pepper, and remove from heat. Let cool slightly; jam will thicken further as it cools. Set aside.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce (if using), lemon juice, and 1/4 teaspoon salt until smooth and homogenous.

Taste and adjust: add more hot sauce for heat, more relish for sweetness/textural pop, or a pinch more salt if needed. Refrigerate until assembly.

Divide the wagyu beef into 12 equal portions (about 2 ounces / 56 g each). Gently roll each portion into a loose ball—do not overwork the meat to keep it tender.

Preheat a large cast-iron griddle or heavy skillet over medium-high heat. Brush griddle with neutral oil to coat.

Place 3–4 meat balls on the hot griddle without crowding. Using a sturdy metal spatula (or a second spatula), press each ball flat into a thin patty about 3 inches in diameter. Hold pressure for 10–15 seconds to achieve a good sear and thin edges.

Immediately season the smashed patties with a light sprinkle of kosher salt and freshly ground black pepper.

Cook until edges are deeply browned and juices begin to bubble on the surface, about 2 minutes. Flip the patties and immediately place a half slice of American cheese over each patty. Cook another 30–60 seconds until cheese melts and patty is cooked through (wagyu cooks quickly).

Transfer cooked patties to a warm plate. Repeat with remaining meat balls, wiping the griddle if excessive burnt bits accumulate and adding a little more oil if needed.

Preheat oven to 200°F (95°C) or place a sheet pan in a warm spot to keep assembled sliders warm as you build them.

Lightly brush the cut faces of the slider buns with melted butter. Toast them on a skillet or under a broiler until golden, about 1–2 minutes, watching carefully to avoid burning.

Spread about 1 teaspoon of special sauce on the bottom half of each toasted bun.

Place one smashed wagyu patty on the sauced bun bottom. Spoon about 1 tablespoon of bacon-onion jam over the patty.

Top the jam with two dill pickle slices (or adjust to preference). Add another thin smashed patty and, if desired, another dab of sauce on the top patty before placing the top bun. (For a single-patty slider, omit the second patty.)

Place the toasted top bun on each slider and, if desired, sprinkle a light pinch of coarse sea salt over the bun tops. Keep finished sliders in the warm oven or on the heated sheet pan until serving.

Serve immediately while patties are hot and cheese is melty. Provide extra special sauce and bacon-onion jam on the side for dipping or topping.