Fullblood Wagyu Beef Sliders Food

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.

FULLBLOOD WAGYU BEEF SLIDERS

Steps:

• PREPARING THE FULLBLOOD WAGYU BEEF SLIDERS: Preheat your oven to 375°F.Combine the mayo and Dijon mustard in a bowl. Season with salt and pepper, and set aside. Small dice your dried dates, and set aside for later use. Thinly shave the shallots.Toss the shallots in flour until completely coated. Fill a medium-size skillet with canola oil until the oil is 1 inch deep. Heat the oil to 350°F. Shake off any excess flour from the shallots, and place them in the hot oil. Fry them for 3 minutes or until golden brown. Remove the shallots from the oil with a slotted spoon, and place them on a plate (lined with a paper towel). Season with salt and pepper, and reserve them for later.Heat a cast iron skillet, and cook the three strips/pieces of Applewood bacon. Once fully cooked, cut each strip in half, and reserve for later.Place a large cast iron skillet over medium heat. Cut the Brioche slider rolls in half, and gently toast the top and bottom buns until golden brown. Set the buns aside.Season the Fullblood Wagyu beef patties with salt and pepper. Size/trim down the patties in order to make them "slider" size. Add 1 tablespoon of olive oil to the cast iron skillet, and add the slider patties to the pan. Sear the patties on both sides for 30 seconds, and then place the whole pan in the preheated oven. Cook for 5 minutes. Briefly remove the Fullblood Wagyu beef patties from the oven. Top the patties with the diced dates and Brie cheese. Re-turn them to the oven, and continue cooking them for 2 minutes or until the cheese is melted. Remove the pan from the oven
• FINAL STEPS: Begin building the Fullblood Wagyu beef sliders by placing a teaspoon of your Dijon mustard and mayo mixture on the bottom bun.Then, place a half piece of bacon on top of the Dijon mayo. Then, add your Fullblood Wagyu beef slider patties (with the Brie cheese and dates).Garnish with the fried shallots, and add the top bun.Serve immediately, and enjoy!