Kobe Beef Sliders
with Fried Onions, Pickled Zucchini, and Potato Bun
Kobe Beef Sliders with Fried Onions, Pickled Zucchini, and a Potato Bun.
20
Sliders45
minutes25
minutes18
minutesChef 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, Cabernet Franc, and Cabernet Sauvignons.
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Ingredients
- SLIDERS
2.5 lbs ground Kobe Beef, preferably 80/20
1.25 lbs cheddar cheese
- 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, Cabernet Franc, and Cabernet Sauvignons.
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