Kobe Slider Recipe

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    NEWSLETTERS

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    Seared Kobe Beef Sliders - Serves 6
    Ingredients
    1½  pound of Wagyu Beef (Ground)
    6 Mini Brioche Buns - or any small size burger buns 
    Pepper    
    3oz Butter
    1oz Canola oil
    2 Cloves of garlic-smashed
    2 Sprigs of fresh thyme
    1 Sheet pan
    1 Cooling rack
    1 Wide Sauté pan
    Kosher Salt
     
    Marinade
      2 Cloves of garlic-smashed
    2 oz Soy sauce
    2 oz Extra virgin olive oil
    1 Sprig of fresh thyme (picked-no stems)
    **Mix all ingredients in a bowl** 

    Method
    Using your hands, shape the burgers. Make sure they are wider than the bun as the burger will shrink. Then place the burgers in marinade for 30 minutes at room temperature or overnight in fridge. 
     
    Searing Your Burger
    1.         Preheat sauté pan on medium heat
    2.         Season your burgers with salt and pepper on both sides
    3.         On a hot pan add canola oil and sear your burgers on high heat for a minute and a half
    4.         Flip the burgers over and sear on high heat for another minute, then lower the heat to a medium high and add garlic cloves, butter and fresh thyme. Continue to pan roast, basting for another minute until medium rare or desired temperature.
    5.         Transfer the burger to sheet pan and allow resting for a minute
    6.         Finally assemble the burger with all your favorite toppings!
     
    FINGERLING POTATO SALAD
    Serves 6 people

    Ingredients
    1 ½ pounds fingerling potatoes-yellow or red variety is fine
    ¼ pound double smoked slab bacon
    1 bunch scallions
    2 Tbs. chopped Italian Parsley
    ¼ cup champagne vinegar
    1 Tbs. Dijon mustard
    ¼ cup extra virgin olive oil
    2 hard boiled eggs
    Kosher salt
    black pepper-in pepper mill

    Method

    Wash the potatoes with cold water to clean. Cut potatoes into quarters. Place them in a medium sauce pot and cover with cold water. Bring to a boil and cook for aproximately 20 minutes or until very tender. (They will firm up as they cool, so don’t be afraid to cook until they are very tender,) Strain potatoes in colander and let sit in the colander for about 5 minutes, shaking excess water on occasion. (You want to remove as much water as possible. Most of the hot water will evaporate)
     
    Place the dried potatoes in a bowl and toss with mustard and vinegar. Mix until potatoes are coated then add olive oil, salt and fresh ground pepper to taste. The potatoes will absorb these flavors as they cool and make for a very tasty potato salad.

    While the potatoes are cooking cut the bacon into medium dices. Place the bacon in a non-stick pan on medium heat and gently cook until fat has rendered. Drain the fat periodically. When bacon is golden and crisp drain all the fat and place on paper towel for further absorption.

    Wash and trim the ends off of the scallions. Trim the darker part of the scallion and thinly slice the rest of bunch. You want to have aprox ¼ cup of chopped clean scallion.

    Peel the hard boiled eggs and roughly chop.

    Wash and roughly chop the parsley leaves.
     
    Before serving toss the cooled potatoes with bacon, eggs, scallions and parsley. Season with salt and pepper.