with Tarragon Aioli & Caramelized Onions

Makes 80 Sliders

Ingredients
Kobe Beef Sliders
10 medium onions
6 egg yolks
1.5 cups tarragon, minced
5 cups oil (use canola for mild flavor, olive oil for a stronger flavor and a 50/50 blend for a balanced flavor)
2/3 cups champagne vinegar (or Ritrovo Fig Vinegar)
3-5 cloves garlic
6 teaspoons salt
Olive Oil
Small Slider Buns

Carmelized Onions
1. Slice onions into ¼ inch slices.

2. Heat a wide pan or wide dutch oven to medium-high with olive oil to coat the bottom. Add the onions.

3. Turn the pan down to medium. Cook for 20-30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring.

4. Next, ideally, you want to try to flip the onions. The objective is to keep even browning and even heat on the onions.

5. You’ll need to flip/stir a few times more. You may need to add a couple tablespoons of water to release the fond and avoid burning.

6. Within an hour, your onions should be perfectly browned.

Tarragon Aioli

1. Add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy.

2. With food processor running, slowly add oil, until the mixture is thick.

3. Add minced tarragon, and salt & pepper to taste.

Burgers
The easiest way is to simply remove the burgers from the box and grill. If you are pan frying them, use a high-heat oil like grapeseed or peanut oil. Cook on high for a couple minutes on each side to get a nice sear.

Presentation
Cut buns and brush them with clarified butter or olive oil and grill or toast to golden. Spread one side of each bun generously with aioli. Then, add the grilled burger and some carmelized onions.

Wine Pairing: Red Priorat or Rioja from the Old World, such as Alvaro Palacios Les Terasses, or R. Lopez Heredia Vina Tondonia New world: California Syrah such as Big Basin or Radio Coteau.

Beer Pairing: Hair of the Dog Adam

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