Wagyu Beef Sliders Recipe

Make Sauce

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, smoked paprika, lemon juice, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate while preparing patties so flavors meld (at least 15 minutes).

Portion and Season

Divide 1 lb wagyu ground beef into 12 equal portions (about 1.3 oz / 37 g each). Gently form each portion into a loose ball and then flatten into discs about 2 3/4 inches (7 cm) wide and roughly 1/4 inch thick. Do not overwork the meat — handle lightly to preserve tenderness. Season both sides of each patty with a light sprinkle of fine sea salt (about 1/8 tsp per side) and a small pinch of freshly ground black pepper. Lightly brush one side of each patty with Worcestershire sauce.

Preheat and Oil Cook Surface

Place a cast iron skillet or flat top griddle over medium-high heat. Let it heat until shimmering, about 4–6 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Cook Patties

Working in batches (do not overcrowd), place patties on the hot surface seasoned-side down. Press gently with a spatula for 5–7 seconds to create good contact, then leave to cook undisturbed 1.5–2 minutes to develop a brown crust. Flip and cook the second side 1.5–2 minutes for medium-rare to medium (internal temp ~130–135°F / 54–57°C). If you prefer medium, add another 30–60 seconds. During the last 30–45 seconds of cooking, place half slices of cheese over each cooked patty so it melts. Remove cooked patties to a warm plate and tent with foil.

Rest Patties

Let the cooked patties rest loosely covered for 3–4 minutes to allow juices to redistribute.

Toast Buns

Split the 12 brioche slider buns. Spread the cut sides with softened butter. Optionally sprinkle sesame seeds on the top halves. Place cut-side down on the same skillet/griddle over medium heat and toast until golden brown, about 45–60 seconds. Remove and keep warm.

Assemble Sliders

Spread about 1 to 1.5 teaspoons of the prepared burger sauce on the bottom half of each toasted bun. Place a butter lettuce leaf on top of the sauce, then a wagyu patty with melted cheese, a slice of dill pickle, and a few thin red onion slices. Add a small dollop (about 1 teaspoon) of burger sauce to the inside of the top bun and close the slider. Repeat for remaining sliders.

Serve

Arrange sliders on a platter and serve immediately while warm. Provide extra sauce on the side for dipping. Leftover cooked patties can be refrigerated up to 2 days; reheat gently to avoid overcooking.