Kevin's Hibachi Steakhouse Supreme Sliders

An umami-loaded wagyu slider inspired by hibachi steakhouse flavors — pressed (not smashed) patties topped with sautéed shiitake mushrooms, a homemade yum yum sauce (Kewpie mayo, ginger, miso, Maggi, sriracha), green onion, and Thai basil, all stacked on buttered, toasted King's Hawaiian buns.

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Ingredients

  • •4 wagyu ground beef balls (about 2 oz each)
  • •2 tbsp Maggi seasoning sauce, divided — for the sauce and the mushrooms
  • •4 tbsp Kewpie mayo, for the yum yum sauce
  • •1 tsp fresh ginger, minced, for the yum yum sauce
  • •1 tbsp miso, for the yum yum sauce
  • •1 tbsp Sriracha, for the yum yum sauce
  • •1 cup shiitake mushrooms, sliced
  • •2 green onions, sliced
  • •¼ cup Thai basil, chiffonade
  • •4 King's Hawaiian slider buns
  • •2 tbsp butter, for toasting the buns

Steps

  1. Portion the beef: Form the wagyu ground beef into small balls, about 2 ounces each.
  2. Prep the aromatics: Slice the green onions and chiffonade the Thai basil into thin strips. Set both aside.
  3. Make the yum yum sauce: Whisk together the Kewpie mayo, ginger, miso, half the Maggi seasoning, and the Sriracha until smooth and well combined.
  4. Toast the buns: Toast the King's Hawaiian buns in butter on the griddle until nicely browned.
  5. Press & cook the patties: Drop the beef balls onto the griddle and give them a light press into patties — don't smash them flat. Cook while the buns finish toasting.
  6. Flip & add the mushrooms: Flip the patties, then add the sliced shiitake mushrooms to the griddle with the remaining Maggi seasoning.
  7. Assemble: Build each slider: bun, patty, shiitake mushrooms, a drizzle of yum yum sauce, another drizzle of yum yum sauce, green onions, and Thai basil.
  8. Serve: Serve warm.
Kevin's Tip: Press the patties, don't smash them — a light press keeps these thicker and juicier, which matters more on a small slider-sized patty. And don't skimp on the yum yum sauce; it goes on twice for a reason.
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