Sydney Sliders
Wagyu Slider with Bacon & Cheese — a gourmet indulgence stacked with JTG wagyu, smoky beef bacon, cheddar, caramelized onions, crispy brie, and fresh mesclun, all hugged by toasted slider buns. Perfect for burger lovers, party hosts, or culinary creatives craving something premium.
Equipment
- 1 Grill or Oven For cooking the wagyu patty
- 1 Spatula For flipping the patty
- 1 Small Saucepan For caramelizing onions
- 1 Broiler/Salamander Toasting the buns
Ingredients
- 120 g JTG Wagyu Burger Patty
- 2 pcs Slider Burger Buns Toasted
- 12 g Mixed Salad Mesclun
- 10 ml Heinz Mayonnaise
- 15 ml Hellmann’s Ketchup
- 12 g Cooked Beef Bacon
- 12 g Murray Valley Cheddar Cheese
- 30 g Caramelized Onion
- 30 g Crispy Coated Brie
Instructions
- Heat a char-plate on high. Place the Wagyu patty on the grill and cook for 2-3 minutes per side to seal in juices and form a crust.
- Transfer the patty to an oven tray lined with waxed paper. Bake at 375°F (190°C) for 4-5 minutes until medium doneness.
- Place the bottom half of the slider bun under a salamander or broiler for 2 minutes until golden and crisp.
- Place the cooked patty in the oven, topping it with cheddar cheese and beef bacon to melt in the residual heat.
- Apply a very thin layer of Heinz mayonnaise and Hellmann’s ketchup on the toasted bun bottom.
- Place a handful of mixed mesclun salad on the bun, followed by the patty with melted cheese and bacon. Add caramelized onions and crispy coated brie on top.
- Top with the other half of the bun and serve immediately while hot.
Notes
For a vegetarian version, swap Wagyu for a black bean patty and omit bacon. For a spicy twist, add sliced jalapeños or chipotle aioli. Serve with fries, sweet potato fries, or a light salad. Pair with a hoppy IPA, Cabernet Sauvignon, or sparkling apple cider. Store patties in the fridge for 2-3 days or freeze for 3 months; consume cheese/brie within 5-7 days of opening.