A Luxurious Street Food Hybrid That’s Big on Flavor and Fun
Think of these bao tacos as a playful reimagination of the classic slider—featuring buttery-soft bao buns filled with seared wagyu beef, melty cheese, and umami-packed condiments. Inspired by both American diner culture and Asian street food, this recipe delivers crisp-edged, juicy patties inside light and pillowy bao, offering a contrast of textures that’s nothing short of irresistible. They're elegant enough for entertaining and fun enough for a weekend treat—these sliders are pure indulgence, cleverly tucked into something familiar, yet wonderfully different.
Ingredients
Serves 4 (makes 8 small bao sliders)
For the wagyu smash patties
- 400g ground wagyu beef (14 oz), 80/20 fat ratio preferred
- Salt and black pepper, to taste
- 1 tbsp neutral oil, for searing
- 4 slices cheddar or smoked cheese, halved
For the bao tacos
- 8 small bao buns or folded gua bao, steamed
- 1 tbsp butter, for brushing
Toppings & condiments
- 1 small onion, thinly sliced
- 2 tbsp kewpie mayo
- 1 tbsp hoisin sauce or bulgogi glaze
- 1 tsp chili crisp (optional, for heat)
- Pickled daikon or cucumber, thinly sliced
- Chopped spring onions or cilantro, to garnish
- Optional: yuzu kosho or wasabi mayo for a zesty twist
Instructions
Begin by steaming the bao buns until soft and fully puffed, then set aside and keep warm under a clean towel. Lightly brush each with butter just before assembling for an extra rich finish.
Preheat a heavy skillet or cast-iron pan over high heat. Divide the wagyu beef into 8 small balls. Once the pan is smoking hot, place a ball into the skillet and press down firmly with a spatula or burger press to create a thin patty. Season with salt and pepper.
Sear each patty for about 2 minutes until the edges are crispy and browned. Flip, immediately top with cheese, and cook for another 30 seconds to 1 minute, allowing the cheese to melt just slightly.
In a separate pan, caramelize the onions over low heat with a splash of oil or butter until golden and soft, about 10–12 minutes.
To assemble, open each warm bao taco, spread a spoonful of kewpie mayo, a drizzle of hoisin or bulgogi glaze, and a smear of chili crisp if desired. Add a cheesy wagyu patty, a few slices of pickled vegetables, and a generous helping of caramelized onions.
Garnish with spring onions or cilantro and serve immediately while warm and juicy.
Cooking Tips
Use a hot cast-iron pan to get the signature crispy edges that define a perfect smash burger. Don’t overwork the wagyu beef—keeping it loose ensures maximum juiciness. Steaming the bao buns just before serving keeps them light and pillowy; you can find frozen gua bao at most Asian grocers. If serving for a crowd, you can pre-cook and hold the patties warm in a low oven while assembling. Elevate the sliders even further with custom condiments like yuzu kosho mayo, black garlic aioli, or a simple ponzu glaze for a tangy finish.
