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Grilled Bánh Mi Wagyu Beef Sliders with Pickled Vegetables

Grilled Bánh Mi Wagyu Beef Sliders with Pickled Vegetables and Sriracha Mayo

Prep Time: 3 Hours (Plus 2-24 Hours for Pickled Vegetables)
Cook Time: 25 Minutes
Servings: 8 Sliders
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Pickled Vegetables
  • 1 Small Carrot (cut into small matchstick pieces)
  • 1/3 English Cucumber (cut into small matchstick pieces)
  • 1 CUP Daikon (cut into matchstick pieces)
  • 1 Fresno Pepper (seeded, cut into matchstick pieces)
  • 1 CUP Water
  • 1/2 CUP Rice Wine Vinegar
  • 1/4 CUP Sugar
  • 2 TBSP Kosher Salt
Sriracha Mayo
  • 1/2 CUP Mayonnaise
  • 1/4 CUP Sriracha Sauce
Báhn Mi Buns
  • 1 1/8 CUP Warm Water
  • 1 TSP Sugar
  • 1/2 TBSP Instant yeast
  • 4 CUP All Purpose Flour
  • 1/2 TBSP Kosher salt
  • 2 TBSP Grapeseed Oil
  • 1 Large Egg

          Tools

          • Medium Size Bowl
          • Small Pot
          • Stand Mixer with Dough Hook
          • Baking Sheet with Parchment Paper
          • Plastic Wrap
          • Pastry Brush
          • Serrated Knife
          • BBQ or Gas Grill

          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 PICKLED VEGETABLES

          Cut the carrot, cucumber, daikon, and Fresno pepper. Place them in a medium size bowl.

          Place the water, rice wine vinegar, sugar, and kosher salt in a small pot.

          Heat the pot over medium heat until boiling.

          Then, pour the vinegar mixture over the vegetables in the bowl. Stir.

          Place the bowl in the refrigerator for 2-24 hours.

          PREPARING THE SRIRACHA MAYO

          In a small bowl, combine the mayonnaise and the sriracha sauce.

          Refrigerate until ready to use.

          PREPARING THE BANH MI BUNS

          In a medium size bowl (or stand mixer bowl with dough hook), mix the all purpose flour and instant yeast together.

          Add in the warm water, sugar, kosher salt, grapeseed oil, and egg.

          Mix by hand for 10 minutes, kneading until a smooth dough forms. If using a stand mixer, run it on low speed for 10 minutes.

          Cover the bowl with plastic wrap, and let it bulk ferment for 1 hour.

          Portion the dough into 2 ounce portions.

          Prepare the parchment paper-lined baking sheet.

          Round the portions into small, tight balls.

          Place each dough ball on the baking sheet, giving them enough room to double in size.

          Cover the dough with plastic wrap, and let proof for 1 hour.

          Heat the oven to 400°F.

          Using a serrated knife, cut small slashes in the dough balls, and brush them lightly with cold water.

          Place the buns in the oven, and bake for 10-12 minutes or until the buns are golden brown.

          Remove the buns from the oven, and let cool for 1 hour.

          Slice buns in half horizontally, and brush the cut sides with grapeseed oil.

          PREPARING THE GRILLED WAGYU BEEF PATTIES AND TOASTED BUNS

          Heat a gas grill over medium-high heat for 10 minutes.

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

          Place the patties on the grill, and grill for 2 minutes per side.

          Grill the Bánh Mi buns on the cut sides until toasted.

          FINAL STEPS

          Smear the bottom bun with the sriracha mayo, and place one Wagyu beef patty on top.

          Then, add a couple of tablespoons of pickled vegetables to each patty.

          Spread some of the sriracha mayo on the top bun, and top the slider.

          Serve the Wagyu beef sliders immediately, and enjoy!


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