Name: TAO Downtown Restaurants Wagyu Beef Sliders, American Cheese & Special Sauce Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb ground wagyu beef (80/20); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs unsalted butter (softened); 1 tsp neutral oil (vegetable or canola); 8 each mini brioche slider buns; 8 slices American cheese slices (cut to fit sliders); 2 tbs unsalted butter (for toasting buns); 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 2 tbs sweet pickle relish; 1 tsp white wine vinegar; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp smoked paprika; 0.125 tsp freshly ground black pepper; 0.125 tsp salt; 0.5 cups thinly sliced dill pickles; 0.25 cups thinly sliced red onion; 0.5 cups shredded iceberg lettuce

Method

Beef Patties

Portion and shape

Divide the 1 lb ground wagyu into 8 equal portions (about 2 oz / 55 g each). Lightly roll each portion into a loose ball then gently press into 2 1/2- to 3-inch wide patties about 1/2 inch thick. Do not overwork the meat — keep patties slightly loose so they remain tender.

Seasoning

Lightly brush each patty with 1 tsp neutral oil (divided) to assist with searing, then season both sides of each patty with kosher salt (about 1 tsp total divided) and freshly ground black pepper (about 1 tsp total divided). Keep seasoning modest to let wagyu flavor shine.

Cook

Heat a cast-iron skillet or heavy griddle over medium-high heat until smoking just begins. Add a thin film of oil if needed. Place patties in the hot pan (do not crowd) and cook 1.5 to 2 minutes without pressing to get good browning. Flip and immediately top each patty with a portion of the softened unsalted butter (small dab) and a slice of American cheese. Cook another 1 to 1.5 minutes for medium-rare to medium (internal temp ~125–135°F / 52–57°C). For smaller sliders, total cook time will be short — watch closely. Transfer cooked patties to a plate and tent loosely with foil to rest while toasting buns.

Buns & Cheese

Toast buns

Split the 8 mini brioche buns. Heat a separate skillet or clean the skillet used for patties over medium heat. Melt 2 tbs unsalted butter and brush cut sides of buns. Place buns buttered-side down in skillet and toast 1 to 2 minutes until golden brown and crisp. Remove and keep warm.

Special Sauce

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 2 tbs sweet pickle relish, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1/8 tsp freshly ground black pepper and 1/8 tsp salt. Stir until smooth and taste; adjust seasoning or acidity if desired. Chill 10–15 minutes if time allows to let flavors meld.

Toppings (optional)

Prepare toppings

If using toppings, thinly slice dill pickles and red onion and shred iceberg lettuce. Pat pickles dry with paper towel if very wet to prevent soggy buns.

Assembly

Spread about 1 tsp of special sauce on the bottom half of each toasted bun (divide sauce evenly across 8 sliders). Place a rested wagyu patty with melted American cheese on top of the sauce. Add optional toppings as desired: a few slices of dill pickle (about 1 tablespoon per slider), a little shredded lettuce (about 1 tablespoon), and a ring or two of red onion. Spread a small amount of sauce on the top bun if desired and close the slider. Serve immediately while patties and buns are warm.