Kobe Beef Sliders With Tarragon Aioli Caramelized Onions Recipes

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KOBE SLIDERS



Kobe Sliders image

Provided by Guy Fieri

Time 1h10m

Yield 12 sliders

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 jumbo sweet onions, thinly sliced
2 tablespoons bourbon
3 tablespoons unsalted butter
2 tablespoons sugar
Kosher salt and freshly ground pepper
2 cups mayonnaise
1 tablespoon tequila
2 tablespoons fresh lime juice
3 tablespoons pickled jalapenos
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
3 pounds ground kobe beef
Vegetable oil, for the grill
1 teaspoon garlic salt
Sea salt and freshly ground pepper
12 mini burger buns
Unsalted butter, softened, for brushing
12 lime wedges

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.

CHEF JOHN'S TARRAGON AIOLI



Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

  • Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  • Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

KOBE BEEF SLIDERS WITH TARRAGON AIOLI AND CARAMELIZED ONIONS



Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions image

Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions might be just the hor d'oeuvre you are searching for. One serving contains 133 calories, 3g of protein, and 5g of fat. This dairy free recipe serves 50 and costs 55 cents per serving. A mixture of oil, salt, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. Try Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun, Kobe Sliders, and turkey sliders + caramelized onions for similar recipes.

Provided by Foodista.com - The Cooking Encyclopedia Everyone Can Edit

Categories     antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

Time 45m

Yield 50

Number Of Ingredients 0

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.

Nutrition Facts :

KOBE BEEF SLIDERS



Kobe Beef Sliders image

Clipped from the AJC, this recipe is from Mosaic restaurant in Atlanta. It is unique in that the sliders have a soy ginger glaze, a soy ginger mayo, and they are served on Hawaiian rolls with a bit of melted brie. YUM. Great party fare!

Provided by Epi Curious

Categories     Meat

Time 1h

Yield 4 sliders, 4 serving(s)

Number Of Ingredients 17

1 cup soy sauce
2 tablespoons granulated sugar
1/2 lemon, juice of
1/2 lime, juice of
1/2 orange, juice of
3 ounces pineapple juice
1 ounce fresh ginger, peeled and chopped (about 1/4 cup)
3 green onions, chopped (white part only)
1/2 cup mayonnaise
1 lb ground beef, high quality (such as Kobe)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
3 green onions, chopped, green part only
12 hawaiian rolls, sliced in half
12 slices triple-cream brie cheese (sliced very thin)

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 BEEF SLIDERS



Kobe Beef Sliders image

Provided by Food Network

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound high quality ground Kobe beef
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 shallots, finely chopped
12 small rolls sliced in 1/2 (recommended: Hawaiian sweet rolls)
Sliced cheese of your choice (see Cook's Note)
Micro greens, for garnish
Condiments of your choice

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

PORK BURGER SLIDERS WITH PEACH-TARRAGON AIOLI



Pork Burger Sliders with Peach-Tarragon Aioli image

These juicy and tender mini pork burgers are awesome any time of the year, but keep them in mind for game day or tailgating food. We like them topped with red onion, a slice of sharp Cheddar, and served with a frosty mug of beer.

Provided by lutzflcat

Categories     Ground Pork

Time 25m

Yield 4

Number Of Ingredients 13

4 tablespoons chopped peaches
3 tablespoons mayonnaise
2 tablespoons minced fresh tarragon
1 teaspoon chile-garlic sauce (such as Sriracha®)
8 ounces ground pork
¼ cup applesauce
3 tablespoons plain panko bread crumbs
1 teaspoon chile-garlic sauce (such as Sriracha®)
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
4 slider-size burger buns

Steps:

  • Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
  • Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
  • Spread aioli onto buns and top with burgers.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 164.8 g, Cholesterol 40.6 mg, Fat 18 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 517.2 mg, Sugar 2.2 g

KOBE BEEF SLIDERS WITH TARRAGON AIOLI & CARAMELIZED ONIONS



KOBE BEEF SLIDERS WITH TARRAGON AIOLI & CARAMELIZED ONIONS image

Categories     Beef

Yield 80 Kobe Sliders

Number Of Ingredients 10

Kobe Beef Sliders (www.marxfoods.com)
10 medium onions
6 egg yolks
1.5 cups tarragon, minced
5 cups oil (use canola for mild flavor, olive oil for a stronger flavor and a 50/50 blend for a balanced flavor)
2/3 cups champagne vinegar (or Ritrovo Fig Vinegar)
3-5 cloves garlic
6 teaspoons salt
Olive Oil
Small Slider Buns or Rolls

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

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