Kobe Sliders Recipe

Kobe Sliders Recipe | Guy Fieri

Level: Easy

Makes: 12 sliders

Nutrition Facts (per serving): Serving size: 1 slider (of 12) Calories: 680 Total Fat: 49g Saturated Fat: 11g Carbohydrates: 30g Dietary Fiber: 2g Sugars: 8g Protein: 30g Cholesterol: 102mg Sodium: 659mg

Total Time: 1 hr 10 min Prep: 30 min Cook: 40 min

For the Onions:

• 2 tablespoons extra-virgin olive oil
• 2 large sweet onions, thinly sliced
• 2 tablespoons bourbon
• 3 tablespoons unsalted butter
• 2 tablespoons sugar
• Kosher salt and freshly ground pepper, to taste

For the Aioli:

• 2 cups mayonnaise
• 1 tablespoon tequila
• 2 tablespoons fresh lime juice
• 3 tablespoons pickled jalapeos
• 1/4 cup fresh cilantro, chopped
• Kosher salt and freshly ground pepper

For the Sliders:

• 3 pounds ground Kobe beef
• Vegetable oil (for the grill)
• 1 teaspoon garlic salt
• Sea salt and black pepper
• 12 small burger buns
• Softened unsalted butter, for brushing
• 12 wedges of lime

1. To make the onions: Warm olive oil in a large skillet over medium-high heat until it starts to shimmer. Toss in the onions and stir gently to coat. Lower the heat and cook, stirring occasionally, until onions turn golden, about 30 minutes. Remove from the heat, pour in bourbon, and scrape any browning from the bottom using a wooden spoon. Return to low heat, add the butter, and let it melt. Stir in the sugar, season with salt and pepper, and cook, stirring, until most of the liquid evaporates.
2. While the onions cook, prepare the aioli: Blend all aioli ingredients in a food processor until smooth. Cover and chill until ready to serve.
3. For the sliders: Preheat a grill to medium-high. Shape the beef into twelve patties, approximately 4 ounces each and 1/2-inch thick. Lightly oil the grill rack, then place the patties on and season with garlic salt, sea salt, and pepper. Grill until browned on the bottom and halfway cooked through, about 3-4 minutes. Flip, top with some caramelized onions, and grill another 3 minutes (for medium, or until desired doneness).
4. Meanwhile, brush the inside of the buns with butter and toast on the grill for about 1 minute. Spread about 1 tablespoon of aioli on the top halves. Place the burgers on the bottom halves, cover with the tops, and pierce with skewers threaded with lime wedges.

Courtesy of Recipe Iseasy Magazine