Jesse Dunford Wood Chef Patron at Parlour Wagyu Slider
- Prep time 20Min
- Cook time 1Hr, 10Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Wagyu
- Serves 6
Juicy Aussie Wagyu sliders topped with rich bone marrow and sweet-sour stewed onions, finished with brown sauce on toasted buns.
Ingredients
- 250g minced Australian Wagyu brisket
- 6 slider buns (30–40g each)
- 150g fresh bone marrow, sliced into rounds
- 150g onions, thinly sliced
- Brown sauce (HP or similar), to taste
- White wine vinegar, to taste
- Sea salt and freshly ground black pepper
- Chips, to serve
Method
- Make the stewed onions: In a pan over low heat, cook the sliced onions with a splash of white wine vinegar and a pinch of salt. Stir occasionally for about 1 hour, until soft and jam-like.
- Shape the patties: Divide the minced brisket into six equal portions (approx. 60g each) and form into patties. Season with salt and pepper. Chill in the fridge until very cold.
- Prepare the marrow: Slice the bone marrow into discs and set aside.
- Cook the burgers: Heat a plancha or heavy frying pan. Sear the patties on one side until browned, then flip. Place a round of bone marrow on top and allow it to melt slightly as the burger finishes cooking. Keep the centre pink if preferred.
- Toast the buns: Lightly toast each bun half. Spread brown sauce on one side and stewed onions on the other.
- Assemble: Place the cooked patties between the buns. Serve immediately with hot chips.
