The griddle makes mealtime a breeze and why not make it even better with wagyu beef sliders?
Oh by the way, for me having everything done on the griddle makes for an easy & quick cleanup.
Recipe Highlights
Beyond the recipe: Their size lets you make various versions of your favorite burgers to enjoy. The higher quality of the ground beef means you can enjoy these sliders with just the bun or maybe a slice of cheese. Oh, and we used patties that were already formed, talk about convenience.
Equipment you will need: griddle and spatula.
Time for this recipe: under 30 minutes.
Servings: 4 – 8.
What is so great about making wagyu beef sliders on the griddle is how everything comes together in one spot. I start with my toppings, bacon and grilled onions. You can even grill the buns if you want. Then you can put the sliders together to your liking.
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Ingredients
Wagyu ground beef is one of our go-tos for a more flavorful slider or burger. We used brioche slider buns and the seasoning is a blend of staple spices.
See the recipe card for specific ingredients and quantities.
Substitutions/Variations
Wagyu ground beef: Don’t have wagyu beef don’t worry we love this recipe with ground beef too. I suggest using 80/20 chuck. Another fancy option is ground prime rib which you can find for a reasonable price at the big box stores.
Buns: For this recipe, I used brioche slider buns for their buttery taste. If you want a sweeter bun go with Hawaiian rolls.
Seasoning: Not a fan of the chili powder in your seasoning, no worries give the burger dog seasoning a try. Want a classic seasoning, go look at the ribeye vs New York strip steak. Want the seasoning to be sweeter, give the rub from steaks on a griddle a try.
These wagyu beef sliders on the griddle were done with cheese, bacon, and caramelized onions but you can easily make them into:
- Mushroom sliders – Simply grill some mushrooms while cooking the bacon.
- Spicy sliders – This is a favorite here with Sean and Vittoria. They add pepper jack cheese, guacamole, and their favorite hot sauce.
- Kid-friendly sliders – Use their favorite cheese and toppings or just serve some plain. The quality of the wagyu beef is fantastic on its own.
Instructions for wagyu sliders.
This is what I enjoy about cooking on the griddle everything comes together so easily in one spot. I start with bacon and onions for these sliders. Then bring out the little patties to make the wagyu beef sliders. That’s it.
Step 1: Grill up your choice of toppings.
Step 2: Place the pattie seasoned side down, press, and sprinkle seasoning on top.
Step 3: Flip to a new spot and add your toppings.
Step 4: Customize and serve.
Scroll down to the recipe card for specifics on ingredients and instructions.
Griddle Notes
- Knowing when to flip the pattie can be done visually. Once the pattie has changed color about halfway up, time to flip.
- When you flip, flip to a new spot so the pattie gets the full 400°F sear.
Fun way to serve
There are so many creative ways to serve your wagyu beef sliders. One that is great with the family or a get-together is to put those favorite toppings and condiments in the middle of the table. So everyone can customize their own. Another is as an appetizer for your next cookout. Assemble them with just cheese and bacon for tasty finger food.
Equipment
- Outdoor griddle
- Spatula
- BBQ tongs
Storage / Reheat / Leftovers
- Storage: You can keep the cooked patties in an airtight container for 3 – 4 days in the fridge.
- Reheat: I prefer to use the air fryer at 325°F for 3 minutes. You can use the griddle on low as well, just flip them until the patties are heated to your liking.
- Leftovers: You can frankly have some fun here depending on how much you have. A favorite here is to crumble up a pattie or two and add to nachos. If it is close to Tuesday, fire up the griddle to make our taco shells on the griddle, crumble up the patties, and add our homemade taco seasoning. Yum.
What do you think of these wagyu beef sliders on the griddle? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Wagyu beef sliders on the griddle
Equipment
- Outdoor griddle (Skillet/pan)
- Spatula
- BBQ tongs
- Instant read meat thermometer
Ingredients
- 6 wagyu ground beef patties
- 6 brioche slider buns
Wagyu ground beef seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1 teaspoon Paprika
- ½ teaspoon chili powder
Instructions
- Preheat the griddle.
- Make the wagyu ground beef seasoning by combining all the spices in a bowl.
- Sprinkle just the top side of the patties with the seasoning.
- Once the griddle is preheated, increase it to 400℉.
- Bring the wagyu beef slider patties out to the griddle and place the seasoned side down. Place so each pattie can be flipped to a new spot on the griddle. This allows for flawless searing.
- Press each pattie down and sprinkle with the seasoning.
- Cook for about 4 minutes or until the color of the wagyu ground beef has changed halfway up.
- Flip and cook the other side for about 4 minutes and add your toppings.
- After 4 minutes, check with an instant read meat thermometer for the desired level of doneness.
- Time to have fun and customize the sliders or just enjoy them with meat and cheese.
- Enjoy!
Notes
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Leftovers / Rewarm” section of the posts are personal estimates.
Here are some key things to remember:
- Like Mom always said, “Wash your hands.” It is the easiest thing to do for your food safety.
- Avoid cross-contamination between raw food items and the utensils with which they come in contact with.
- If you choose to leave food out at room temperature, please refer to an official food safety site like the USDA Danger Zone page.
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle think about the safe placement of each. Pay close attention to the griddle it is a large hot open surface that can splatter oil.
These are now going to be a stable this summer. I made them as lettuce, wrapped sliders, and they were delicious.