Wagyu Beef Slider Recipe

Combine apple cider vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns in a small saucepan. Bring to a simmer over medium heat just until sugar dissolves (about 2 minutes). Remove from heat and let cool 2–3 minutes.

Place sliced cucumbers and shallot in a heatproof jar or bowl. Pour warm pickling liquid over the vegetables, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours) before using. Keeps up to 2 weeks refrigerated.

In a small bowl combine mayonnaise, minced garlic, Dijon mustard, lemon juice, chopped parsley and chives. Stir until smooth and season with kosher salt and black pepper to taste. Cover and refrigerate for at least 15 minutes to let flavors meld.

Divide the ground Wagyu into 12 equal portions (about 1.3 oz / 37 g each). Gently form each portion into a loose ball and then flatten to a 2.5–3 inch round patty about 1/2 inch thick. Do not overwork the meat to keep patties tender.

Season both sides of each patty lightly with kosher salt and freshly ground black pepper just before cooking.

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl to coat. Cook patties in batches without crowding, about 2 minutes per side for medium-rare to medium (internal temperature ~125–135°F / 52–57°C), adjusting time for desired doneness. Avoid pressing down on patties.

During the last 30 seconds of cooking, top each patty with a half-slice of cheddar (place two patties side-by-side to use one slice cut in halves, or cut slices to fit) and cover the pan briefly with a lid to melt cheese.

Transfer cooked patties to a warm tray and loosely tent with foil to rest for 3 minutes.

Split the brioche slider buns. Lightly brush cut sides with the reserved 2 tablespoons unsalted butter.

Toast the buns cut-side down in a clean skillet over medium heat until golden brown and slightly crisp, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching closely.

Spread about 1 teaspoon of herb aioli on the bottom half of each toasted bun.

Place a small handful of baby arugula or a lettuce leaf on the aioli, then top with a warm Wagyu patty with melted cheddar.

Add 2–3 slices of the house pickles on top of the cheese.

Finish with a light smear (about 1/2 teaspoon) of aioli on the top bun, close the slider, and optionally sprinkle a pinch of flaky sea salt over the patty.

Serve immediately while warm. Makes 12 sliders.