Kobe Slider

with Roasted Bell Pepper and Fiscalini Cheddar

Kobe Beef Sliders with Roasted Bell Pepper and Fiscalini Cheddar

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Lunch, Dinner, Appetizers

Servings

Sliders

Prep time

minutes

Cooking time

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, 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
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
1/4 cup olive oil
1 tsp salt
1 tsp pepper
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
Whole Grain Mustard Aioli
1 egg
4 cups canola oil
4 cloves garlic, minced
1/4 cup whole grain mustard
1 tsp salt
1 Tbsp lemon juice
water as needed
Roasted Red Bell Peppers
6 red bell peppers

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
Slice onions into 1/8 - 1/4 inch slices and separate into individual rings
Toss onion rings with olive oil, salt, and pepper
Cold smoke at 150°F for 3 hours
Make batter by mixing flour, baking powder, egg, milk, salt, and pepper
Lightly coat smoked onion rings 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
Roasted Red Bell Peppers
Roast peppers and peel
Cut into large enough pieces that will cover the bottom bun
Whole Grain Mustard Aioli
Add egg, garlic, salt, mustard, and lemon juice 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 roasted red pepper on the bottom bun
Tops with kobe beef patty
Add fried onions and drizzle aioli on top
Place top bun on, and enjoy!