Smashed Wagyu Sliders Recipe

Cook diced bacon in a medium skillet over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons bacon fat in the pan.

Add diced onion to the reserved bacon fat and sauté over medium-low heat until very soft and beginning to caramelize, about 12–15 minutes. Stir occasionally to prevent burning.

Add minced garlic and cook 30–60 seconds until fragrant. Stir in brown sugar and apple cider vinegar, scraping up any browned bits. Add water if pan looks dry.

Return the cooked bacon to the pan, reduce heat to low and simmer until mixture is thick and jam-like, about 5 minutes. Season with 1/4 tsp black pepper, adjust salt if needed. Remove from heat and set aside.

In a small bowl combine mayonnaise, ketchup, Dijon mustard, and sweet pickle relish. Mix until smooth and chill briefly. Reserve 2 tablespoons of the assembled hot honey to toss fries; add remaining hot honey to the sauce and stir to incorporate. Taste and adjust seasoning if desired.

Slice or prepare dill pickle slices and set aside for assembly.

If frying: heat vegetable oil in a deep pot to 325°F (163°C) for the first fry. If oven-roasting: preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Rinse cut fries under cold water until water runs clear to remove excess starch. Dry thoroughly with kitchen towels. Toss fries with cornstarch until evenly coated.

For frying: working in batches, fry the fries at 325°F until just cooked through and pale golden, 3–4 minutes. Remove to a rack to drain. Increase oil temperature to 375°F (190°C) and fry again until crispy and golden, 2–3 minutes. Drain on paper towels. For oven: toss fries with 1–2 tbs oil, spread in a single layer and roast turning once until crisp and golden, about 30–35 minutes.

While still hot, toss fries with 2 tablespoons hot honey, smoked paprika, salt, and black pepper. Sprinkle with chopped parsley if using and keep warm until serving.

Divide the ground wagyu into 12 equal portions (about 2 oz each). Gently roll each portion into a loose ball—do not overwork meat.

Heat a large cast-iron griddle or heavy skillet over high heat until smoking. Add 1–2 tablespoons neutral oil and spread to coat.

Place 3–4 meat balls on the hot surface (do not overcrowd). Using a stiff spatula or burger press, smash each ball immediately and firmly to a thin patty (about 1/4" thick). Season the exposed top with a light sprinkle of kosher salt and freshly ground black pepper.

Cook until the edges are deeply browned and juices begin to bubble on the surface, about 2 minutes. Flip each patty, immediately top with a slice of American cheese, and cook another 30–45 seconds until cheese melts and patty is cooked through. Remove to a sheet tray and tent lightly with foil; repeat with remaining meat.

Meanwhile, butter the cut sides of the buns and toast them on the griddle until golden, about 30–60 seconds per side. Keep warm.

To assemble each slider: spread about 1 teaspoon special sauce onto the bottom bun, add one cheesy wagyu patty, 1 teaspoon bacon-onion jam, a dill pickle slice, and top with a small dollop (about 1/2 tsp) additional special sauce if desired. Cap with top bun.

Arrange sliders on a platter and serve immediately with a side of hot honey sweet fries and extra hot honey for drizzling.