Wagyu Cheeseburger Sliders

Method

Directions

1. 1
   Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
2. 2
   Heat olive oil in a large skillet over medium-high heat. Add the diced onion and Mishima Reserve wagyu ground beef, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and your favorite steak seasoning, and cook until no longer pink, about 8-10 minutes.
3. 3
   Remove from heat and tilt the skillet to spoon off excess fat — wagyu renders more than standard ground beef, so drain it well. (No mayo needed here — the wagyu keeps things plenty juicy on its own.)
4. 4
   Slice the brioche buns in half. Arrange the bottom halves on the parchment-lined baking sheet and layer with sliced aged white cheddar.
5. 5
   Distribute the wagyu beef mixture evenly over the cheese.
6. 6
   Place the brioche tops over the burgers. Brush with melted butter and immediately sprinkle with sesame seeds.
7. 7
   Bake at 350°F for 12-15 minutes, until the cheese is melted and the tops are golden brown.
8. 8
   Slice into individual sliders and serve warm.
9. 9
   Elizabeth's tip: wagyu renders a lot more fat than standard ground beef, which is why we bump the seasoning up slightly and reach for a sharper, aged white cheddar — and skip the mayo entirely, since the wagyu's marbling keeps these plenty juicy on its own.
10. 10
    Recipe from Crowd Cow CEO Elizabeth Liu, adapted from Natasha's Kitchen's Cheeseburger Sliders (natashaskitchen.com).