Sliders are an American classic that will work for just about any game, on any day. This recipe is a fun take on traditional sliders that ups the ante with rich Wagyu ground beef and a tangy aioli, reminiscent of your favorite fast food burger mystery sauce.
When using Wagyu ground beef, you don’t want to add too much to distract from its already hearty taste. That’s why, for this recipe, just a little bit of Worcestershire sauce is used to add a bit of depth of flavor. But the real key to the slider flavor is the tangy aioli and caramelized onions.
Caramelizing onions is a delicate process that doesn’t require skill, just patience. Cook low and slow, stirring occasionally until you end up with a glistening pile of golden mush. A little sprinkle of sugar at the beginning of the cooking process gives it extra sweetness, but feel free to omit if you wish.
Hawaiian slider buns complement the Wagyu beef spectacularly and bring out the sweetness of the onions and tang of the aioli. The end result is a plate full of Game Day eats that will bring them all running to the table.
Makes 10 sliders.
For the Sliders:
- 1 pound of Wagyu ground beef
- 1 tablespoon of Worcestershire sauce
- ½ teaspoon of salt
- Fresh ground pepper to taste
- 10 Hawaiian slider buns or Hawaiian dinner rolls sliced in half
For the Caramelized Onions:
- 2 medium yellow or sweet onions, thinly sliced
- 1 tablespoon of extra virgin olive oil
- Sprinkle of white sugar
- Sprinkle of kosher salt
For the Aioli:
- 3 tablespoons of mayonnaise
- 1 tablespoon of yellow or Dijon mustard
- 1 tablespoon of ketchup or tomato paste
- 2 teaspoons of freshly squeezed lemon juice
- 1 tablespoon of dill pickle relish
- Salt and pepper to taste
- Start by caramelizing the onions since this step will take the longest. Heat a non-stick pan on medium and pour in the oil. Add sliced onions and sprinkle with salt and sugar, if using. Stir and turn heat to low. Place a lid on the pan, tilting a bit on the side of the pan to vent. Cook for about 35 minutes, stirring often. The onions should slowly get a deep tan color as they cook. Caramelizing is different from browning, it’s a slow process that breaks down the onion while bringing out a rich color and sweet flavor.
- Mix all aioli ingredients in a small container or bowl until combined, taste for salt and pepper. Cover and refrigerate until needed.
- Bring Wagyu ground beef to room temperature for at least 30 minutes before cooking. This can be done as the onions are caramelizing. Place beef in a bowl and sprinkle with salt and pepper. Add Worcestershire sauce and mix gently with hands. Don’t overmix or burgers will become tough when cooked. Divide beef mixture into 10 small even balls and press down gently into patties.
- Heat a cast iron skillet or grill pan on medium-high until hot. Place patties on the pan, pushing down slightly with a spatula to form a more circular shape. They will cook quickly. Cook for 1 to 2 minutes per side for medium-rare and 2 to 3 minutes for medium. Turn off the heat and allow the Wagyu patties to rest. This would be a perfect time to add cheese if you like.
- Add a generous spoonful of the special sauce aioli to each side of the bun, place the patty and add caramelized onions on top. Serve with burger toppings if you wish. Go team!