Ingredients
- For onions:
- 2 tbsp extra virgin olive oil
- 2 jumbo sweet onions, thinly sliced
- 2 tbsp bourbon
- 3 tbsp unsalted butter
- 2 tbsp sugar
- Kosher salt and freshly ground pepper
- For aioli:
- 2 c mayonnaise
- 1 tbsp tequilla
- 2 tbsp fresh lime juice
- 3 tbsp pickled jalapenos
- 1/4 c chopped fresh cilantro
- Kosher salt and pepper
- For sliders:
- 3 lbs kobe beef
- Vegetable oil, for the grill
- 1 tsp garlic salt
- Sea salt and freshly ground pepper
- 12 mini burger buns
- Unsalted butter, softened for brushing
- 12 lime wedges
Preparation
Step 1
Make the onions: heat the olive oil in a large skillet over medium high heat until almost smoking. Add the onions and stir to coat. Reduce the heat to low and cook until the onions are golden about 30 minutes. Remove from the heat and add the bourbon, scraping up an browned bits with a wooden spoon. return to low heat, add the butter and cook until melted. Add the sugar, salt and pepper to taste and cook until there is little liquid left.
Make the aioli: Pulse all of the ingredients in a food processor until combined. Cover and refrigerate until ready to use.
Sliders: Preheat a grill to medium high. Form the beef into twelve 4 oz. patties, about 1/2" thick. Oil the grill rack, then add the patties and season with garlic salt, sea salt and pepper to taste. Grill until browned and cooked halfway through, 3-4 minutes. Flip and top with some caramelized onions and cook 3 more minutes for medium doneness.
Meanwhile brush the insides of the buns with butter and toast on the grill about 1 minute. Brush the inside of the bun tops with the aioli. Put the burgers on the bun bottoms and cover with the tops. Thread each lime wedge onto a skewer, pierce the skewers through the sliders.