American Style Kobe Sliders
Here at Pasture Perfect, we love to share our passion for quality grass-fed beef and lamb. Want to know what we love more? We love hearing from you! We recently shared on our Facebook page an article from edible Reno-Tahoe Cooks! 2017 May/June. This article features the Hamilton family’s juicy American style Kobe sliders recipe. These are perfect as we ramp up for the grilling season.
(courtesy of Nathan Hamilton. Makes 20 sliders)
4 medium onions 2 egg yolks ½ cup fresh tarragon, minced 1⅔ cups mild olive oil (for aioli) ¼ cup Champagne vinegar 2 cloves garlic 2 teaspoons salt Olive oil/clarified butter (to brush on buns) Small slider buns or rolls Don’t forget the Pasture Perfect Beef Burgers!
Slice onions into ¼-inch slices. Coat bottom of wide pan or Dutch oven with olive oil and heat on medium-high. Add onions. Turn heat down to medium. Cook 20 to 30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring.
Next, try to flip onions. The objective is to keep evenly browning and heating onions. Flip/stir a few times more. Within 1 hour, onions should be perfectly browned.
Add egg yolks, garlic, vinegar, and salt to food processor. Pulse until everything is chopped and egg is frothy. With food processor running, slowly add oil until mixture is thick. Add minced tarragon, and salt and pepper to taste.
If using Pasture Perfect burgers, simply remove from box and grill. If pan frying, use high-heat-tolerant oil such as grapeseed or peanut. Cook on high for a couple minutes on each side to get a nice sear.
Cut buns and brush with clarified butter or olive oil and grill or toast until golden. Spread one side of each bun generously with aioli. Then, add grilled burger and some caramelized onions. Enjoy!
Want to read the full article? Click here
Original article written by Ann Lindemann
Photos by Jamie Kingham
Those American style Kobe sliders look great! Do you have a favorite recipe that you’d like to share? We’re always happy to hear from you.