Mini Maui Cattle Filet & Applewood Bacon Sliders Recipe

Mix and form patties

Place the ground beef in a large bowl. Add kosher salt, black pepper, garlic powder and Worcestershire sauce. Gently mix with your hands or a fork until just combined — do not overwork. Divide the mixture into 12 equal portions (about 2 oz / 55 g each). Form each portion into a slightly larger-than-bun thin patty with a shallow dimple in the center to prevent doming while cooking.

Chill

Place the formed patties on a tray lined with parchment and refrigerate for 15–20 minutes while you prepare other components. Chilling helps them hold together and sear more evenly.

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer. Bake 12–16 minutes until crisp but still pliable (timing depends on thickness). Remove bacon and drain on paper towels. When cool, cut each slice in half crosswise so you have 16 shorter pieces to fit sliders (use 1 piece or 2 pieces per slider depending on desired bacon coverage). Reserve bacon fat on paper towel to lightly brush buns if desired.

Prepare pineapple

If using fresh pineapple, core and cut 6 rings into halves so each slider gets a small wedge or small round. Pat dry thoroughly to prevent steaming when grilled. If using canned, drain and pat dry.

Toast buns

Preheat a large skillet or griddle to medium. Butter the insides of the mini brioche buns. Toast buttered sides cut-side down on the skillet until golden brown, 1–2 minutes. Optionally brush cut-side with a little reserved bacon fat for extra flavor.

Make the sauce by whisking together mayonnaise, pineapple juice, soy sauce, brown sugar, rice vinegar and Sriracha (if using) in a small bowl until smooth. Stir in chopped cilantro, then taste and adjust sweetness or acidity as needed. Refrigerate until ready to assemble.

Heat a cast-iron skillet or griddle over medium-high heat and add a light film of neutral oil. When the surface is hot, place patties spaced apart. Cook 2–3 minutes per side for medium-well thin sliders (adjust 1–2 minutes per side if you prefer rarer). During the last 30–45 seconds of cooking, top each patty with a half slice of cheddar so it melts. Remove patties to a plate and season very lightly with a pinch of sea salt flakes.

While patties are cooking or immediately after, grill pineapple wedges in the same skillet 1–2 minutes per side until caramelized and warm. This concentrates sweetness and reduces moisture.

Spread about 1 teaspoon of Maui-style sauce on the bottom half of each toasted bun. Place one cheese-topped patty on each bun bottom. Add a piece of caramelized pineapple, then a slice or two of applewood bacon (folded to fit), and a thin ring of red onion. If using pickles, add one piece now. Spoon a small dollop of sauce on the bun top or spread evenly.

Cap with the bun tops, press gently to compact. Arrange sliders on a platter and garnish with remaining cilantro or sprinkle of sea salt flakes over pineapple if desired. Serve immediately while warm.