Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese
Prep time
Cook time
Total time
Recipe by:
Serves: 6
  • 2 pounds Wagyu ground beef
  • 2 cup sliced button mushrooms, finely chopped
  • 3 tablespoon Worcestershire
  • ½ teaspoon white pepper
  • Kosher salt and freshly ground black pepper
  • ½ cup soft goat cheese
  • 1 tablespoon heavy cream
  • 2 tablespoons finely diced green onion tops
  • 6 slider buns, preferably brioche
  • ½ cup melted butter
  • 1 cup jalapeño pimento cheese
  • 2 cups loosely packed baby arugula
  1. Remove the ground beef from the package, place in a large mixing bowl, and refrigerate.
  2. In a microwave-proof bowl, add the chopped mushrooms along with the Worcestershire, and sprinkle with white pepper. Microwave on high for 1 minute until the mushrooms have softened and soaked in most of the liquid. Remove and pour off the excess liquid. Squeeze the moisture from the mushrooms, add them to the ground meat, and mix thoroughly. Form the meat into six 5-ounce patties of 1-inch thickness and 3 ½-inch diameter. (Note: I use a small ramekin-type dish to portion them out uniformly.) Your 5-ounce burger patties will appear to have a larger diameter than your buns, but remember that the excess fat will render during cooking and shrink the patties. Mine shrank to about 2 ¾-inch in diameter. Sprinkle lightly with salt and black pepper, and refrigerate the patties until ready to cook.
  3. In a small mixing bowl, add the goat cheese, cream, and green onions. Mix until the goat cheese achieves a spreadable texture. Refrigerate until ready to use.
  4. Remove the brioche buns and slice in half using a bread knife. (Note: Brioche is ultra-soft; be careful not to indent the tops of the buns with your fingers during handling; presentation is everything.) Brush the inside of the bun halves lightly with melted butter. Into a large black-iron skillet over medium-low heat, add the buns, interior-side down. Cook just until the bread toasts to a light golden brown—just enough to crisp them for a platform to spread the sauces. Remove and keep warm.
  5. Into the same cast-iron skillet over medium-low heat, add the burger patties without any oil. Cook slowly in place without moving the meat around or pressing down with a spatula (and risk watching the flavor run out into the pan). Let them sear on one side to form a crust on the bottom and then turn to do the same on the other, about 10 minutes total. Remove the patties once they reach a medium-rare internal temperature of 130ºF, and pat on both sides with paper towels to remove grease. Let rest for 10 minutes; the carryover cooking will add another 5 degrees of doneness for a juicy, pink-in-the-middle burger.
  6. Spread the pimento cheese on the top bun and the goat cheese mixture on the bottom. Add the arugula to the bottom bun and place the burger patty on top. Place the top bun over the warm patty, and the pimento cheese will begin to melt. Serve immediately.
You can certainly use any 80/20 ground chuck in this recipe, but I urge you to try the Wagyu and see if you can taste the difference. There are lots of jalapeño pimento cheese spreads on the market, but if you want to make it from scratch, just use my recipe here and add a couple of diced jalapeños. Look for the brioche buns (I find them at my local Rouse’s) or find a good substitute (I like the King’s Hawaiian brand). Don’t skip the step of toasting the buns at risk of soggy bread. Buy the creamy goat cheese not the aged, drier cheese.
Recipe by Acadiana Table at https://acadianatable.com/2018/09/03/wagyu-beef-slider/