Grass-fed Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions
(courtesy of Nathan Hamilton. Makes 20 sliders)
4 medium onions
2 egg yolks
½ cup fresh tarragon, minced
1⅔ cups mild olive oil (for aioli)
¼ cup Champagne vinegar
2 cloves garlic
2 teaspoons salt
Olive oil/clarified butter (to brush on buns)
Small slider buns or rolls
Caramelized onions
Slice onions into ¼-inch slices. Coat bottom of wide pan or Dutch oven with olive oil and heat on medium-high. Add onions. Turn heat down to medium. Cook 20 to 30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring.
Next, try to flip onions. The objective is to keep evenly browning and heating onions. Flip/stir a few times more. Within 1 hour, onions should be perfectly browned.
Tarragon aioli
Add egg yolks, garlic, vinegar, and salt to food processor. Pulse until everything is chopped and egg is frothy. With food processor running, slowly add oil until mixture is thick. Add minced tarragon, and salt and pepper to taste.
Burgers
If using Pilot Brands burgers, simply remove from box and grill. If pan frying, use high-heat-tolerant oil such as grapeseed or peanut. Cook on high for a couple minutes on each side to get a nice sear.
Presentation
Cut buns and brush with clarified butter or olive oil and grill or toast until golden. Spread one side of each bun generously with aioli. Then, add grilled burger and some caramelized onions. Enjoy!
