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Tex-Mex Wagyu Beef Sliders with Beer-Battered Jalapenos

Tex-Mex Wagyu Beef Sliders on a Roasted Jalapeno-Cheddar Bun with Beer-Battered Jalapenos

Prep Time: 45 Minutes (Plus 2 Hours for Dough Proofing)
Cook Time: 45 Minutes
Servings: 8 Sliders
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Roasted Jalapeno-Cheddar Slider Buns
  • 10 OZ Bread Flour
  • 1/4 CUP Butter (softened)
  • 1 Egg Yolk
  • 1 TSP Instant Yeast
  • 1 TSP Sugar
  • 1 TSP Kosher Salt
  • 5 OZ Milk (warmed to 80°F)
  • 1/4 CUP Roasted Jalapenos
  • 1/4 CUP Shredded Cheddar Cheese
  • 1 Egg (whisked)
Tapatio Mayo
  • 1/2 CUP Mayonnaise
  • 2 TBSP Tapatio Hot Sauce
Guacamole
  • 1 Large Hass Avocado (mashed)
  • 2 TBSP Sour Cream
  • 1 Garlic Clove (minced)
  • 3 TBSP Red Onion (minced)
  • 2 TBSP Cilantro (minced)
  • 1/2 Lime (juiced)
  • 1/2 TSP Kosher Salt
Salsa Fresca
  • 2 Roma Tomatoes (small diced)
  • 3 TBSP Red Onion (minced)
  • 1 Garlic Clove (minced)
  • 2 TBSP Cilantro (minced)
  • 1 TBSP Jalapeno (seeded, minced)
  • 1/2 Lime (juiced)
Beer-Battered Jalapeno Coins
  • 3 Jalapenos (cut into coins)
  • 1/2 CUP Flour
  • 1 TSP Kosher Salt
  • 1/2 TSP Garlic Powder
  • 1/2 TSP Ancho Chile Powder
  • 1 Egg
  • 4 OZ Light Beer
  • 2 CUP Vegetable Oil

          Tools

          • 2 Large Cast Iron Skillets
          • Stand Mixer with Dough Hook
          • 5 Small Bowls
          • 1 Medium Bowl
          • Small Stainless Steel Saucepan
          • Paper Towels
          • Plastic Wrap
          • Baking Sheet

          FIRST STEP

          Take the Fullblood Wagyu beef slider patties out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

          PREPARING THE ROASTED JALAPENO-CHEDDAR SLIDER BUNS

          NOTE: You can make the buns a day in advance to save time.

          In the bowl of a stand mixer fitted with a dough hook or in a large bowl, mix together the bread flour and instant yeast.

          Once the flour and yeast are mixed, add in the softened butter, egg yolk, sugar, kosher salt, warmed milk, roasted jalapenos, and shredded cheddar cheese.

          Mix on low speed for 7 minutes or by hand for 7 minutes until a smooth dough forms.

          Cover the dough (in the bowl) with plastic wrap. Let it proof for 1 hour.

          Once proofed, divide the dough into 2-ounce portions. Roll each portion into a round ball, and place it on a baking sheet.

          Whisk an egg in a small bowl.

          Brush the tops of the dough balls with the whisked egg.

          Then cover the dough loosely with plastic wrap.

          Let the dough sit in a warm place for 1 hour.

          Preheat your oven to 375°F.

          Remove the plastic wrap, and bake the rolls for 12-15 minutes until golden brown.

          Let them cool completely. Then, cut the rolls in half. These will be the buns for the sliders.

          Reserve.

          PREPARING THE TAPATIO MAYO

          In a small bowl, combine the mayonnaise and Tapatio hot sauce.

          Reserve.

          PREPARING THE SALSA FRESCA

          In a small bowl, mix together the diced Roma tomatoes, minced red onion, minced garlic, minced cilantro, seeded and minced jalapeno, and lime juice.

          Reserve.

          PREPARING THE GUACAMOLE

          In a small bowl, mash the peeled and seeded avocado.

          Add the sour cream, minced garlic, minced red onion, minced cilantro, lime juice, and kosher salt to the bowl.

          Mix to combine, and reserve.

          PREPARING THE BEER-BATTERED JALAPENO COINS

          In a medium bowl, mix the flour, kosher salt, garlic powder, and ancho chile powder.

          In a small bowl, whisk together the egg and light beer. Once combined, add it to the bowl with the flour mixture.

          Whisk until combined.

          Make sure you've sliced your jalapenos into coins.

          Fold the jalapeno coins into the batter, and start heating your oil.

          Heat the vegetable oil in a small stainless steel or heavy-bottom saucepan over medium-high heat.

          Once the oil reaches 360°F, gently drop the beer-battered jalapeno coins into the oil.

          Do half of the jalapeno coins at a time. Make sure to flip them during the fry, so the color is even.

          Once the jalapeno coins are golden brown, pull them from the oil.

          Repeat the process with the remaining jalapeno coins.

          Place the fried jalapenos on a plate lined with paper towels to drain. Then, sprinkle them with kosher salt.

          Reserve.

          PREPARING THE BACON

          In a large skillet over medium-high heat, cook your bacon.

          NOTE: Chef recommends using Double 8 Cattle Company's Wagyu beef bacon.

          Flip the bacon halfway through the cooking process.

          Place the cooked bacon on a paper towel-lined plate, and allow it to drain and cool.

          Reserve.

          PREPARING THE WAGYU BEEF SLIDER PATTIES

          Heat a large cast iron skillet over medium-high heat.

          Season the Wagyu beef patties with kosher salt and freshly ground black pepper.

          Add 2 tablespoons of grapeseed oil to the skillet.

          Once the oil is hot, sear the Wagyu beef patties for 2 minutes on each side.

          Remove the patties from the pan, and allow them to drain on a paper towel-lined plate.

          Reserve.

          FINAL STEPS

          Place the bottom buns (the roasted jalapeno-cheddar slider buns you prepared earlier) on a large platter. Place the top buns next to the bottom buns.

          Spread the cut sides of each bun, both top and bottom, with the Tapatio mayo.

          Then, add a Wagyu beef patty to each bottom bun.

          Add a slice of sharp cheddar cheese, a dollop of guacamole, a slice of bacon, 2 tablespoons of the salsa fresca, and the beer-battered jalapeno coins on top of each Wagyu beef patty.

          Finish each slider by adding the top bun.

          Serve the Wagyu beef sliders immediately, and enjoy!


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