Lil' Brgs* Recipe

Form patties

Divide the wagyu beef into eight equal portions (about 2 oz each). Gently form each portion into a compact patty about 2 1/2 inches in diameter and roughly 3/4 inch thick, pressing a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Lightly season both sides of each patty with the fine sea salt and freshly ground black pepper just before cooking to preserve juiciness.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add the neutral oil and swirl to coat the surface.

Cook patties in batches to avoid overcrowding. Place 3–4 patties on the hot surface and sear 2–2 1/2 minutes on the first side without moving them, until a brown crust forms. Flip and cook 1 1/2–2 minutes for medium-rare/medium depending on thickness. If using cheese, place a slice on each patty about 30–45 seconds before removing from the pan to melt.

Transfer cooked patties to a warm plate and tent loosely with foil to rest for 3 minutes while you toast buns and assemble.

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce, white wine vinegar, onion powder, garlic powder, sesame oil and salt. Whisk until smooth and tasting balanced. Adjust seasoning: add a pinch more salt or 1/4 tsp sugar if you prefer sweeter, or more hot sauce for heat.

Cover and refrigerate the sauce for at least 15 minutes if time allows to let flavors meld. The sauce will keep refrigerated in an airtight container for up to 5 days.

Split the mini sesame buns and lightly butter the cut sides with the softened butter.

Toast the buttered buns, cut-side down, in a clean skillet over medium heat or on the griddle for 1–2 minutes, until golden and crisp. Sprinkle a pinch of extra sesame seeds on the toasted top halves while still warm so they adhere.

To assemble each Lil' Brg: spread about 1 tsp of the special sauce on the bottom bun. Add a small piece or a bit of shredded green leaf lettuce, place a warm wagyu patty on top, add a slice of dill pickle and a few rings of thinly sliced red onion. Spread another 1 tsp of sauce on the top bun and close the slider.

Arrange sliders on a platter and serve warm. Optional: secure each with a small toothpick. Serve remaining sauce on the side for dipping.