Steak 954 Original (Kobe) Sliders

Steak 954 Original (Kobe) Sliders

If you cannot find ground American Wagyu beef, substitute 20 percent lean ground chuck.

Ingredients

Caramelized Onions:

• 1 Vidalia or other sweet onion

• 1 tablespoon butter

Pickled Shallots:

• 1 / 4 cup champagne vinegar

• 4 pink peppercorns

• 1 teaspoon sugar

• 1 large shallot, thinly sliced

Herbed Aioli:

• 1 / 4 cup mayonnaise

• 1 / 8 lemon (a wedge)

• 1 tablespoon chopped fresh parsley

• 1 / 4 teaspoon chopped fresh basil or a pinch dried

• 1 / 4 teaspoon chopped fresh tarragon or a pinch dried

• Salt and fresh-ground black pepper, to taste

Original Sliders:

• 1 1 / 2 pounds quality ground beef (American Wagyu preferred)

• Salt and fresh-ground black pepper, to taste

• 12 small buns*

• 2 tablespoons vegetable oil

• 4 square slices gruyere cheese, quartered (into 1-inch squares)

• 2 to 3 plum tomatoes, sliced 1 / 4 inch thick (12 slices)

Method

To make onions: Cut the onion in half top to bottom and then lay cut side down on thecutting board. Cut top to bottom into thin slivers. Heat butter in a large skillet overmedium-low heat. Add the onions and cook until golden brown, stirring periodically, about 30minutes until golden.

To make shallots: In a nonreactive small saucepan, bring vinegar, peppercorns and sugar to a boil. Place sliced shallots in a nonreactive container with lid. When the sugar dissolves, pour the vinegar mixture through a fine mesh strainer over the shallots. Cover and let stand at least 20 minutes.

To make aioli: Combine mayonnaise, the juice squeezed from the lemon wedge, the parsley, basil and tarragon. Season with salt and pepper.To make sliders: Divide the ground beef into 2-ounce portions and form into 12 patties. Season with salt and pepper.

Heat an iron skillet or heavy saute pan over medium-high heat about 5 minutes. Turn on the broiler to high and place the buns, cut side up, under the broiler until toasted; remove from broiler and set aside. Turn broiler to low.

Place oil in skillet. Add the patties and sear about 2 minutes on each side, then cook to desired doneness. Drain all grease from the pan. Place 1 teaspoon warm caramelized onions on top of each burger in the skillet and then top with a slice cheese. Place under the broiler until cheese melts.

Place the burgers on the bottoms of the buns. Place a tomato slice and the 1 teaspoon pickled shallots on each bun top. Add 1 teaspoon aioli and put the top of the buns on the burgers. Makes 12 mini burgers.