Wagyu Sliders Recipe

In a small bowl combine mayonnaise, lime juice, tequila, grated garlic, smoked paprika, honey, salt, and pepper. Whisk until smooth and taste; adjust lime or salt as needed. Cover and refrigerate while preparing other components so flavors meld (minimum 15 minutes).

Heat a large skillet over medium-low heat and add butter and olive oil. When butter melts, add the thinly sliced onions and stir to coat.

Season onions with 1/4 tsp salt and 1/8 tsp pepper and sprinkle sugar over them. Cook slowly, stirring every 3–5 minutes so they soften and release moisture. If they begin to stick, reduce heat slightly and add a splash of water (1–2 tbs).

After 20–30 minutes the onions will be deeply golden and jammy. Stir in the balsamic vinegar and cook 1–2 more minutes to deglaze and concentrate flavors. Remove from heat and set aside. Total time: about 30–35 minutes.

Divide the wagyu into 8 equal portions (about 2 oz each). Lightly form each portion into a small patty about 2½ inches wide and 3/8–1/2 inch thick. Do not overwork the meat — handle gently for tender texture.

Season both sides of each patty with a light sprinkle of salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Place patties in the pan without crowding; you may need two batches.

Cook patties 2–3 minutes per side for medium-rare to medium (adjust time for desired doneness). Because wagyu is rich, avoid overcooking. Do not press patties while cooking. Remove to a warm plate and tent loosely with foil.

Preheat oven to 350°F (175°C) or heat a second skillet over medium. Brush cut sides of brioche buns with melted butter. Toast buns in the oven on a baking sheet for 5–6 minutes or toast cut-side down in the skillet until golden, about 1–2 minutes.

Spread about 1 teaspoon of the tequila-lime aioli on the bottom half of each toasted bun.

Place a warm wagyu patty on top of the aioli, then add about 1–2 tablespoons of caramelized onions over each patty.

Top the onions with a small handful of arugula (about 1 tablespoon per slider). Lightly sprinkle arugula with a pinch of coarse sea salt if desired.

Spread a thin smear (about 1/2 teaspoon) of aioli on the top bun and close the slider. Repeat for remaining sliders.

Serve immediately while patties are warm. Estimated plating: 8 sliders.