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Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Waygu Beef Sliders Recipe

Waygu Beef Sliders Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Waygu Beef Sliders Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb ground domestic Wagyu beef (80/20 recommended); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (for griddle or pan); 8 each mini slider buns (potato or brioche); 2 tbs unsalted butter, softened (for toasting buns); 8 each small dill pickles or cornichons (optional); 1 cup baby arugula or butter lettuce (optional); 2 cups yellow onions, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 0.5 tsp fine sea salt; 0.5 tsp granulated sugar (helps accelerate caramelization); 1 tsp balsamic vinegar (optional, for finishing); 1 cup sharp cheddar cheese, grated; 3 oz cream cheese, softened; 0.25 cup lager or pale ale (flat or simmered briefly); 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp hot sauce (optional); 0.25 tsp freshly ground black pepper; 0.25 tsp kosher salt

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time1h

Serves8

Domestic Wagyu Beef, Caramelized Onions, Beer Cheese Spread

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Ingredients

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Beef Sliders

1 lb ground domestic Wagyu beef (80/20 recommended)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (for griddle or pan)

Buns & Assembly

8 each mini slider buns (potato or brioche)

2 tbs unsalted butter, softened (for toasting buns)

8 each small dill pickles or cornichons (optional)

1 cup baby arugula or butter lettuce (optional)

Caramelized Onions

2 cups yellow onions, thinly sliced

1 tbs Unsalted butter

1 tsp olive oil

1/2 tsp fine sea salt

1/2 tsp granulated sugar (helps accelerate caramelization)

1 tsp balsamic vinegar (optional, for finishing)

Beer Cheese Spread

1 cup sharp cheddar cheese, grated

3 oz cream cheese, softened

1/4 cup lager or pale ale (flat or simmered briefly)

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/4 tsp Watkins garlic powder

1/4 tsp hot sauce (optional)

1/4 tsp freshly ground black pepper

1/4 tsp kosher salt

Method

Beef Sliders

Forming the patties

Divide the 1 lb of ground Wagyu into 8 equal portions (about 2 oz each). Gently form each portion into a loose patty about 2.5–3 inches wide and roughly 1/2 inch thick. Do not overwork the meat; handle lightly so the patties remain tender.

Seasoning

Season both sides of each patty with the listed fine sea salt and freshly ground black pepper just before cooking.

Cooking

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and spread. Place patties on the hot surface without crowding (cook in batches if needed). Cook for about 2 minutes without moving to develop a crust, then flip and cook another 1.5–2 minutes for medium-rare to medium (adjust to desired doneness). Wagyu cooks quickly due to fat content—avoid overcooking. Transfer cooked patties to a plate and tent loosely with foil to keep warm.

Caramelized Onions

While patties come to room temperature, heat a medium skillet over medium-low heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter melts, add the thinly sliced onions and spread evenly. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon sugar over onions. Cook slowly, stirring every 4–5 minutes, lowering heat if they begin to brown too quickly. Continue for 20–30 minutes until onions are deep golden and soft. If the pan becomes dry or onions stick, add a tablespoon of water to deglaze. Finish with 1 teaspoon balsamic vinegar (optional), stir to combine, then remove from heat and keep warm.

Beer Cheese Spread

In a small saucepan, warm the 1/4 cup beer over low heat for 1–2 minutes just to take the chill off; do not boil. In a bowl, combine 1 cup grated sharp cheddar and 3 oz softened cream cheese. Pour the warm beer gradually into the cheeses while stirring to form a smooth spread. Add 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. Stir until fully smooth and homogenous. If mixture is too loose, chill 10–15 minutes to thicken; if too thick, whisk in up to 1 tablespoon additional beer or milk to reach spreadable consistency.

Buns & Assembly

Toasting buns

Split the 8 slider buns and butter the cut sides with the softened butter. Toast cut-side down on the hot skillet or griddle used for the patties for 30–60 seconds until golden and fragrant. Remove and keep warm.

Assembling sliders

Spread about 1 tablespoon of the beer cheese spread on the bottom half of each toasted bun. Place a warm Wagyu patty on top, add a spoonful (about 1 tablespoon) of caramelized onions, and top with a small handful of baby arugula or a leaf of butter lettuce if using. Add a pickle or cornichon on the side or on top, then finish with the bun top. Repeat for remaining sliders.

Serving

Serve immediately while patties are warm and cheese spread is soft. Provide extra beer cheese and caramelized onions at the table if desired.