Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions
By: Sheri Wetherell
Published: Thursday, January 28, 2010 - 2:28pm

Ingredients




Kobe Beef Sliders (packaged) available for order on www.marxfood.com
10 mediums onions
6 egg yolks
1 1/2 cups tarragon, minced
5 cups oil (use canola for mild flavor, olive oil for a strong flavor)
2/3 cup champagne vinegar
3 cloves garlic
6 teaspoons salt
Olive Oil
50 Small Slider Buns

Preparation

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, 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. 7 To make the Tarragon Aioli, add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy. 8 With the food processor running, slowly add oil, until the mixture is thick. 9 Add minced tarragon, and salt & pepper to taste. 10 Burgers: 11 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. 12 Presentation 13 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 caramelized onions.

About


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 This is a recipe developed by www.marxfoods.com . For photos and step by step instructions visit their blog: www.marxfood.com

Comments:
Sheri Wetherell

Photographer: Ryan Clark