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Wagyu Beef Sliders
- Total Time: 1 hr 10 min
- Yield: 12 Sliders 1x
Description
Executive Chef Emily Campbell of the Elephant Bistro & Bar in Hoxie, Kansas, shares her recipe for Plum Creek Wagyu Sliders using 100% fullblood Wagyu Ground Beef topped with melted gruyere, caramelized onions, raspberry chipotle sauce, and arugula.
Ingredients
Scale
For the Onions:
- 2 tablespoons Extra-Virgin Olive Oil
- 2 Jumbo Sweet Onions, thinly sliced
- 2 tablespoons Dry White Wine
- 3 tablespoons Unsalted Butter
- Kosher Salt and freshly Ground Pepper (to taste)
For the Sliders:
- 2 lbs Ground 100% fullblood Wagyu Beef
- Canola oil for the griddle
- 1 teaspoon Garlic Powder
- Sea Salt and freshly Ground Pepper
- 12 Mini Burger Buns
- Unsalted Butter, softened, for brushing
- Gruyere Cheese
- Baby Arugula
- Raspberry Chipotle SAuce (such as Fischer & Wieser The Original Raspberry Chipotle Sauce)
Instructions
Make the onions:
- Heat the olive oil in a large skillet over medium heat.
- Add the onions, white wine, and butter. Stir to coat.
- Reduce the heat to low and cook until the onions are golden, about 30 minutes. (Pour in a splash of water if they begin to stick to the bottom)
- Add salt and pepper to taste, and cook until there is very little liquid left.
Make the sliders:
- Preheat a pan or griddle on medium heat.
- Form the beef into twelve 2.5 ounce patties, about 1/2 inch thick.
- Lightly oil the pan/griddle, then add the patties and season with the garlic powder, sea salt and pepper to taste.
- Sear until browned and cooked halfway through, 3 to 4 minutes.
- Flip, top with some of the raspberry-chipotle sauce, caramelized onions and gruyere cheese.
- Cook 3 more minutes for medium (or to desired doneness).
Meanwhile, brush the insides of the buns with butter and toast in the pan or griddle, about 1 minute.
Put the burgers on the bun bottoms, top with arugula and a little more raspberry chipotle sauce. Top them off and enjoy with your favorite sides!
- Prep Time: 30 min
- Cook Time: 40 min
Keywords: wagyu sliders
