Sliders are still one of the most popular shareable snacks at pre-club Las Vegas nosh spots like Andrea’s at Encore. But even in the case of delectable mini-burgers, chef Joe Elevado is adding his signature, flavorful twists to the mix. These sliders are spiked with oyster sauce and panko breadcrumbs and served on sweet Hawaiian rolls with Jufran banana ketchup from the Philippines. When you’re making them at home, the chef recommends the spicy Jufran, available at any local Asian market, for a little extra kick.
Andrea’s Encore, 248-3463. Sunday-Thursday, 6-11 p.m.; Friday & Saturday, 6 p.m.-midnight.
Wagyu beef sliders
(makes 8 sliders)
1 lb. ground Wagyu beef
2 oz. onion, chopped and caramelized
1 oz. garlic, roasted and mashed
1 oz. panko breadcrumbs
1 ¾ tbsp. oyster sauce
salt and pepper
8 Hawaiian bread rolls
8 slices white cheddar
2 leaves romaine lettuce, shredded
1 Roma tomato
Jufran banana ketchup
Method: Mix the beef, onions, garlic, panko, oyster sauce, egg and a pinch of black pepper until they’re combined. Measure into 2-ounce portions and shape into 2-inch patties. Refrigerate overnight or freeze between sheets of wax paper until ready to use.
Slice Roma tomato in rounds and lay on parchment paper brushed with oil. Season with salt and pepper and dry in 180-degree oven until dried halfway. Cut cheese into 2-inch-square pieces.
Grill or broil each patty on both sides until medium or desired doneness. Top with cheese square and allow to melt. Slice Hawaiian rolls in half and spread both sides with banana ketchup. Top bottom bun with slider patty, romaine, tomato, then the top bun. Serve with shoestring fries or kettle chips.