Name: TAO Uptowns 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 fine sea salt; 0.5 tsp freshly ground black pepper; 1 tbs unsalted butter (softened); 8 each mini slider buns (potato or brioche); 8 each American cheese slices; 2 tbs unsalted butter (melted, for toasting); 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 1 tbs sweet pickle relish; 0.5 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.25 tsp smoked paprika; 1 tsp hot sauce (optional); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.5 each yellow onion (thinly sliced); 8 each dill pickle slices; 8 each butter lettuce or small lettuce leaves

Method

Wagyu Beef Patties

Form patties

Place 1 lb ground Wagyu in a bowl. Gently divide into 8 equal portions (about 2 oz each). Lightly shape into loose rounds about 2.5–3 inches wide and 1/2 inch thick; do not overwork the meat. Make a small, shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season both sides of each patty with the fine sea salt (about 1/8 tsp per patty) and freshly ground black pepper. Brush or rub each patty very lightly with 1 tablespoon softened butter distributed across patties to promote browning and add flavor.

Preheat a heavy cast-iron skillet or griddle over medium-high heat until it is very hot (about 5 minutes). If using a grill, preheat to medium-high and oil the grates.

Cook patties in a single layer without crowding. For 1/2-inch-thick patties cook 2–3 minutes per side for medium-rare to medium (internal temperature 125–135°F / 52–57°C). Flip once; after flipping, place a slice of American cheese on each patty during the last 30–45 seconds of cooking and cover the pan briefly with a lid to melt cheese. Remove to a plate and tent loosely with foil to rest while toasting buns and assembling.

Buns & Cheese

While the patties cook or after they finish, split the 8 slider buns and brush the cut sides with the 2 tablespoons melted butter.

Toast the buttered bun cut-sides on a hot skillet or griddle for 1–2 minutes until golden and lightly crisp. Transfer toasted bottoms to a work surface and keep tops nearby.

Special Sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon smoked paprika, 1 teaspoon hot sauce (optional), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Whisk until smooth and taste; adjust seasoning (more vinegar for tang, more relish for sweetness, or a pinch more salt). Refrigerate the sauce while finishing the sliders. Makes about 3/4 cup — enough for 8 sliders.

Toppings & Finish

If using, sauté the thinly sliced 1/2 onion in 1 teaspoon butter over medium heat for 5–7 minutes until softened and lightly caramelized, or serve raw for crunch. Pat the burger patties dry if any pooled juices have accumulated before placing on buns.

Assemble each slider: spread about 1 tablespoon of special sauce on the bottom bun, place a lettuce leaf, then a Wagyu patty with melted American cheese, top with a pickle slice and a few onion rings, and finish with the bun top.

Serve immediately while patties are warm. Provide extra sauce on the side if desired.