Kobe Beef Sliders

with Fried Onions, Pickled Zucchini, and Potato Bun

Kobe Beef Sliders with Fried Onions, Pickled Zucchini, and a Potato Bun.

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Lunch, Dinner, Appetizers
Servings

20

Sliders
Prep time

45

minutes
Cooking time

25

minutes
Brine Time

18

minutes

Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This versatile recipe works well with many of our red wines, especially our red blends and Cabernet Sauvignons.

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Ingredients

  • SLIDERS
  • 2.5 lbs ground Kobe Beef, preferably 80/20

  • 1.25 lbs cheddar cheese

  • B Cellars Spice Blend 8

  • POTATO BUNS
  • 2.5 cup all-purpose flour

  • 1/4 cup riced potatoes

  • 1.25 tsp yeast

  • 3/4 cup warm water

  • 3 Tbsp olive oil

  • 2 Tbsp sugar

  • pinch salt

  • FRIED ONION RINGS
  • 2 large yellow onions

  • 3 cups red wine

  • 6 sprigs rosemary

  • 4 bay leaves

  • 1 Tbsp allspice

  • 2 tsp cornstarch

  • 1/2 cup flour

  • 1 Tbsp baking powder

  • 1 egg

  • 1/4 cup milk

  • 1 tsp salt

  • 1 Tbsp pepper

  • 2 cups panko

  • DIJONNAISE
  • 1 egg

  • 4 cups canola oil

  • 4 cloves garlic, minced

  • 1/4 cup dijon mustard

  • 1 tsp salt

  • 1 Tbsp honey

  • water as needed

  • PICKLED ZUCCHINI
  • 2 cups white wine vinegar

  • 2 cups water

  • 2 Tbsp salt

  • 2.5 cups cups sugar

  • 1 Tbsp mustard seed

  • 6 bay leaves

  • 1/4 tsp dill seed

  • 1 tsp black peppercorn

  • 1/2 tsp caraway seed

  • 4 cloves garlic, crushed

  • 1/2 onion, julienned

  • 4 springs fresh dill

  • 1/2 tsp 1/2 tsp allspice berries

  • 1 tsp coriander

  • 6-10 small zucchini, sliced thinly

Directions

  • POTATO BUNS
  • Mix warm water with sugar and yeast and let sit for 5 minutes.
  • Stir in olive oil, then add flour and salt.
  • Mix in a mixer until dough forms and all ingredients pull away from the bowl.
  • Cover with warm, wet cloth.
  • Let proof for 30 minutes.
  • Preheat oven to 350° F.
  • Portion dough into 30 gram balls (approximately the size of a golf ball).
  • Roll out dough into tight balls and place onto a greased tray.
  • Brush with olive oil and sprinkle with Maldon salt.
  • Bake for 8-10 minutes, turning once halfway through.
  • FRIED ONION RINGS
  • Bring red wine, rosemary, bay leaves, and allspice to a boil in a shallow pan.
  • Light on fire and cook au sec (until the alcohol has cooked off).
  • Cool and then strain to remove aromatics.
  • Slice onions into 1/8 - 1/4 inch slices and separate into individual rings.
  • Place onions in the wine and soak overnight.
  • Make batter by mixing flour, baking powder, egg, milk, salt, and pepper.
  • Remove onions from marinade and lightly coat with corn starch.
  • Dip corn starched onions into batter then place into panko, covering each onion ring thoroughly.
  • Deep fry until golden, brown, and delicious.
  • ZUCCHINI CHIPS
  • Add all ingredients, except zucchini, dill, and onion to pot and bring to a boil.
  • Add salt and stir until dissolved. Remove from heat.
  • Pour over dill and onion.
  • Chill then pour over sliced zucchini.
  • Place in refrigerator and brine for at least 12-24 hours.
  • DIJONAISE
  • Add egg, garlic, salt, Dijon, and honey to a food processor and blend.
  • Slowly add oil to emulsify.
  • Use water to thin out accordingly for desired consistency.
  • SLIDERS
  • Portion meat into 2 oz patties and season with B Cellars Spice Blend 8.
  • Grill patties over medium/high heat until desired temperature and add cheese to melt.
  • Assemble by placing a Kobe patty on the bottom of a bun, adding pickled zucchini and fried onions, and drizzle with dijonaise on top.
  • Place top bun on, and enjoy!

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Pairing Suggestions

Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This versatile recipe works well with many of our red wines, especially our red blends and Cabernet Sauvignons.

Red Wines
Cabernet Sauvignon

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