Kobe Beef Sliders Recipes

CHEF JOHN'S BEEF SLIDERS

Steps:

• Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
• Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
• Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
• Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
• Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

KOBE BEEF SLIDERS

Steps:

• To prepare the glaze: In a saucepan over medium-high heat, combine soy sauce, sugar, lemon, lime, orange and pineapple juices, ginger and the white parts of the 3 green onions. Cook until mixture is reduced by half. When a spoon is dipped into he mixture, it should coat the spoon. Strain the liquid and discard the solids. Makes 1/2 cup. Set aside.
• To prepare the soy-ginger mayo: In a bowl, combine the mayonnaise and 1 tablespoon of the prepared glaze, above. Chill.
• To prepare the sliders: In a mixing bowl, combine the beef, 1 tablespoon of the prepared soy ginger glaze (above), onion powder, garlic powder, curry powder, cumin and the green parts of the 3 green onions. Form the beef into 12 patties. Set aside.
• Preheat oven to 300 degrees. Preheat the grill or a griddle.
• Place the bottom half of the rolls, cut side up, on a serving platter and dress with a teaspoon os the soy ginger mayo. Place the top half of the rolls, cut side up, on a baking sheet and top with the cheese slices. heat in the oven until the cheese is softened, about 5 minutes. meanwhile, grill or sear the patties until they reach the desired doneness. Place the patties on the bottom half of the buns, brush with soy ginger glaze and top with the other half of the bun and serve.

KOBE SLIDERS

Steps:

• Make the onions: Heat the olive oil in a large skillet over medium-high heat until almost smoking. Add the onions and stir to coat. Reduce the heat to low and cook until the onions are golden, about 30 minutes. Remove from the heat and add the bourbon, scraping up any browned bits with a wooden spoon. Return to low heat, add the butter and cook until melted. Add the sugar, and salt and pepper to taste, and cook until there is very little liquid left. Meanwhile, make the aioli: Pulse all of the ingredients in a food processor until combined. Cover and refrigerate until ready to use. Make the sliders: Preheat a grill to medium high. Form the beef into twelve 4-ounce patties, about 1/2 inch thick. Oil the grill rack, then add the patties and season with the garlic salt, and sea salt and pepper to taste. Grill until browned and cooked halfway through, 3 to 4 minutes. Flip, top with some of the caramelized onions and cook 3 more minutes for medium (or to desired doneness). Meanwhile, brush the insides of the buns with butter and toast on the grill, about 1 minute. Brush the insides of the bun tops with about 1 tablespoon aioli. Put the burgers on the bun bottoms and cover with the tops. Thread each lime wedge onto a skewer; pierce the skewers through the sliders.

KOBE BEEF SLIDERS

Steps:

• Start up your grill and make sure it's hot.
• In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side.
• If giving to your dog, go with a mild cheese

KOBE BEEF SLIDERS WITH TARRAGON AIOLI & CARAMELIZED ONIONS

Steps:

• Carmelized Onions 1. Slice onions into ¼ inch slices. 2. Heat a wide pan or wide dutch oven to medium-high with olive oil to coat the bottom. Add the onions. 3. Turn the pan down to medium. Cook for 20-30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring. 4. Next, ideally, you want to try to flip the onions. The objective is to keep even browning and even heat on the onions. 5. You'll need to flip/stir a few times more. You may need to add a couple tablespoons of water to release the fond and avoid burning. 6. Within an hour, your onions should be perfectly browned. Tarragon Aioli 1. Add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy. 2. With food processor running, slowly add oil, until the mixture is thick. 3. Add minced tarragon, and salt & pepper to taste. Burgers The easiest way is to simply remove the burgers from the box and grill. If you are pan frying them, use a high-heat oil like grapeseed or peanut oil. Cook on high for a couple minutes on each side to get a nice sear. Presentation Cut buns and brush them with clarified butter or olive oil and grill or toast to golden. Spread one side of each bun generously with aioli. Then, add the grilled burger and some carmelized onions. Wine Pairing: Red Priorat or Rioja from the Old World, such as Alvaro Palacios Les Terasses, or R. Lopez Heredia Vina Tondonia New world: California Syrah such as Big Basin or Radio Coteau. Beer Pairing: Hair of the Dog Adam

KOBE BEEF SLIDERS WITH TARRAGON AIOLI AND CARAMELIZED ONIONS

Steps:

• Slice onions into inch slices.Heat a wide pan or wide dutch oven to medium-high with olive oil to coat the bottom. Add the onions.Turn the pan down to medium. Cook for 20-30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring.Next, flip the onions. The objective is to keep even browning and even heat on the onions.Youll need to flip/stir a few times more. You may need to add a couple tablespoons of water to release the fond and avoid burning.Within an hour, your onions should be perfectly browned.To make the Tarragon Aioli, add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy.With the food processor running, slowly add oil, until the mixture is thick.Add minced tarragon, and salt & pepper to taste.Burgers:The easiest way is to simply remove the burgers from the box and grill. If you are pan frying them, use a high-heat oil like grape seed or peanut oil. Cook on high for a couple minutes on each side to get a nice sear.PresentationCut buns and brush them with clarified butter or olive oil and grill or toast to golden. Spread one side of each bun generously with aioli. Then, add the grilled burger and some caramelized onions.

KOBE SLIDERS

Steps:

• Make the onions: Heat the olive oil in a large skillet over medium-high heat until almost smoking. Add the onions and stir to coat. Reduce the heat to low and cook until the onions are golden, about 30 minutes. Remove from the heat and add the bourbon, scraping up any browned bits with a wooden spoon. Return to low heat, add the butter and cook until melted. Add the sugar, and salt and pepper to taste, and cook until there is very little liquid left.
• Meanwhile, make the aioli: Pulse all of the ingredients in a food processor until combined. Cover and refrigerate until ready to use.
• Make the sliders: Preheat a grill to medium high. Form the beef into twelve 4-ounce patties, about 1/2 inch thick. Oil the grill rack, then add the patties and season with the garlic salt, and sea salt and pepper to taste. Grill until browned and cooked halfway through, 3 to 4 minutes. Flip, top with some of the caramelized onions and cook 3 more minutes for medium (or to desired doneness).
• Meanwhile, brush the insides of the buns with butter and toast on the grill, about 1 minute. Brush the insides of the bun tops with about 1 tablespoon aioli. Put the burgers on the bun bottoms and cover with the tops. Thread each lime wedge onto a skewer; pierce the skewers through the sliders.

SOUS VIDE SLIDERS

Steps:

• Combine the ground beef and steak seasoning.
• Form into 12 sliders.
• Place on a foil lined baking sheet and into the freezer for one hour.
• Remove from the freezer and place 4 sliders each in 3 plastic zipper bags.
• Since I don't have a fancy vacuum sealer, I simply use the "water displacement method" of placing the airtight sealed bag with the sliders in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
• Place the bags of sliders in a sous vide set to 130°F (for medium rare to medium - for medium to medium well, set the sous vide at 138°F) for 45 minutes - 3 hours.
• Remove the sliders from the sous vide and the plastic bags and let rest on a paper towel lined cutting board for 10-15 minutes.
• Before serving, heat the olive oil in a cast iron skillet over high heat.
• Add the sliders and sear for 20-30 seconds per side.
• Alternatively, you can grill the sliders on high heat for 20-30 seconds per side.
• Top with a slice of cheddar cheese and serve on Hawaiian rolls.