Kobe Beef Sliders With Tarragon Aioli Caramelized Onions Recipes

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.

CHEF JOHN'S TARRAGON AIOLI

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.

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.

SLIDERS WITH CARAMELIZED ONIONS, TONKATSU SAUCE, AND QUAIL EGG

Steps:

• To make tonkatsu sauce, mix ketchup, Worcestershire, sake, ginger, garlic, sugar, and mirin in a saucepan.
• Bring to a boil.
• Reduce heat and simmer for 30 min (making sure to stir throughout), set aside.
• Mix ground chuck and sirloin with Kosher salt and make 16 patties, 2 oz. each.
• In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
• Stir in sugar or mirin and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
• Heat a CAST IRON SKILLET over medium-high heat for 2 to 3 minutes (cast iron is VERY important!).
• Place the hamburger patties in the pan.
• Flip the burgers only once during cooking (doneness is up to you).
• Cut open brioche buns and toast in a 425 degree oven for 5 - 10 minutes.
• In a non-stick skillet, coat with cooking spray and cook quail eggs, sunny side up (keep each egg separate).
• Use a BBQ brush to slather the tonkatsu sauce on both sides of all patties.
• Place caramelized onions on bottom buns.
• Place patties on top of onions and top with quail egg.
• Allow the diner to place top half of bun on the slider, causing the egg to break and add the final touch to this delicious recipe!

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.