📖 Instructions

1. First, let's tackle the truffle aioli. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons of truffle oil (go for the good stuff!), 1 tablespoon of lemon juice, a small clove of minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning as needed. Set aside for at least 30 minutes to let the flavors come together. This step is crucial, trust me. I once forgot this part, and the aioli was, well, blah. Don't be like me.
2. Next, prep the Wagyu beef. About 1 pound of Wagyu, thinly sliced into about 4-6oz portions (depending on how hungry your guests are) should do it, but adjust to your preferences! Season generously with salt and pepper. I like a lot of pepper, a really generous grind. You know, a 'pepper-forward' aioli.
3. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil (extra virgin, obviously) to the pan. Once hot, add your Wagyu patties, working in batches if needed. Cook for about 2-3 minutes per side for medium-rare, or to your desired doneness, adjusting cooking time accordingly. Remember thinner patties will cook FASTER!
4. While the Wagyu is cooking, lightly toast your slider buns. My personal fave are brioche, but you do you.
5. Once the Wagyu is cooked to your liking, let it rest for a few minutes before assembling your sliders. Spread the truffle aioli generously on both halves of the bun. Add the Wagyu patty, and top with your favorite additions. My go-to is arugula for a peppery bite.
6. Finally, arrange the sliders on a serving platter. Garnish with fresh herbs, if you're feeling fancy (I always am!). Serve immediately and enjoy! These are seriously incredible. I mean it. Get ready for flavor explosions in your mouth!