Wagyu 'showdown' Sliders* Recipe

Prepare the red onions: thinly slice the red onion into rings and place them in a heatproof bowl or jar.

Make the pickling liquid: combine apple cider vinegar, water, sugar, and kosher salt in a small saucepan. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve (about 2–3 minutes). Remove from heat.

Pour the hot pickling liquid over the sliced onions, pressing them down so they are submerged. Let cool to room temperature (about 20–30 minutes), then cover and refrigerate for at least 30 minutes before serving. Will keep refrigerated for up to 2 weeks.

Combine softened cream cheese and mayonnaise in a small bowl and whisk until smooth.

Fold in crumbled blue cheese and shredded aged cheddar. Add mashed roasted garlic, lemon juice, and black pepper. Taste and adjust seasoning. If mixture is too thick, stir in up to 1 teaspoon water to loosen. Refrigerate until ready to assemble.

Preheat: if cooking on a griddle or skillet, heat it over medium-high until very hot. If using a grill, preheat to medium-high (about 400°F / 200°C).

Handle the beef gently: place ground wagyu in a bowl. Add Worcestershire sauce and the finely grated onion. Gently fold to combine; avoid overworking to keep patties tender.

Form patties: divide the mix into 12 equal portions (about 1.33 ounces / 38 g each) and form loose, slightly wider-than-bun discs about 2–2.5 inches across and roughly 1/2-inch thick. Make a small shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season: just before cooking, sprinkle each side with a light pinch of kosher salt and freshly ground black pepper.

Cook: add neutral oil and optional butter to the hot skillet or griddle. Place patties spaced slightly apart. For medium-rare to medium, cook 1.5–2 minutes per side (total 3–4 minutes), pressing gently only once with a spatula if needed for contact. Because wagyu has high fat, expect some rendering—drain excess if necessary. Internal temp target: 125–135°F (52–57°C) for medium-rare to medium. Do not overcook to preserve juiciness.

Rest briefly: transfer cooked patties to a tray and let rest 2 minutes before assembling so juices redistribute.

Prepare buns: split the mini brioche buns and brush cut sides with softened butter. Toast on the hot skillet or griddle, cut-side down, 30–60 seconds until golden and just crisp. Remove and keep warm.

Assemble sliders: spread about 1 teaspoon of the roasted garlic blue cheddar sauce onto each bottom bun. Place a wagyu patty on top, follow with a small pinch of baby arugula, a slice of dill pickle (or half slice), and a tablespoon of pickled onion relish (drain before using). Cap with the toasted top bun.

Serve: arrange sliders on a platter and serve immediately while warm. Provide extra sauce and pickled onions on the side.

Make-ahead

Pickled onions and sauce can be made up to 3 days ahead. Keep patties formed on a tray, covered, in the fridge for up to 1 day. Bring patties close to room temperature (15–20 minutes) before cooking for even cooking.

Safety & Doneness

Because wagyu is high-fat and often enjoyed medium-rare, use an instant-read thermometer to check doneness. Adjust cooking time for desired doneness. Discard any leftovers after 2 days refrigerated.