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.
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
Raspberry Chipotle SAuce (such as Fischer & Wieser The Original Raspberry Chipotle Sauce)
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!