Recipe from Seoultown Kitchen by Debbie Lee (Kyle Books, 2011)Nowadays, I don't know anyone who does not love sliders-and everyone enjoys my special twist to the All-American classic. I guarantee that if you make these little guys, you will have an empty platter every time! Ask your butcher to slice the steak and grind rib-eye scraps to make the ground beef.
serves: 8 as an appetizer, 4 as an entree
Prep time: 20 Minutes
Cook time: 40 Minutes
- 1/2 pound rib-eye steak,
- sliced deli-thin
- 1/2 cup Ginger-Soy Marinade
- 1 cup Coke or other cola
- 1 pound ground rib-eye steak
- Sea salt and black pepper to taste
- Vegetable oil or steak fat, for
- seasoning grill
- 2 slices gouda, quartered
- 2 tablespoons butter, melted
- 8 brioche slider buns, or
- Hawaiian dinner rolls
- 8 bamboo toothpicks
For Balsamic-Soy Onions:
- 1 tablespoon olive oil
- 1 red onion, julienned
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- Salt and black pepper to taste
For Kimchee Aïoli:
1. In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 1/4 cup mayonnaise
- 2 tablespoons Classic Napa
- Kimchee, drained and finely
- chopped (page 34)
- 2 teaspoons seasoned rice wine
- 1 teaspoon minced garlic
- 2 tablespoons sesame oil
- Sea salt and white pepper to taste
2. Meanwhile, make the Balsamic-Soy Onions: Heat a medium skillet over medium-high heat. Add the olive oil and warm for 1 minute. Add the red onion and sauté for 2 to 3 minutes. Add the soy sauce, balsamic vinegar, and salt and pepper and stir to combine. Reduce the heat to mediumlow and let the onions caramelize until they attain a shiny sugary texture. Remove from the heat and set aside.
3. Next, make the Kimche Aïoli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzle in the sesame oil. Season with salt and pepper. Transfer to a bowl andset aside.
4. Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns. Season with salt and pepper on both sides and heat an outdoor grill or grill pan over medium-high heat.
5. Cook the marinated rib-eye steak on the grill or grill pan, turning constantly with a spatula, for 4 to 5 minutes. Transfer to a bowl and cover with aluminum foil to keep warm. Scrape any residue from the grill with a grill brush and season it again for the beef patties.
6. Cook the beef patties on one side for 2 minutes. Season with salt and pepper. Flip over and place a piece of gouda on each patty. Cook for another 2 to 3 minutes, until the burgers reach desired doneness and the cheese has melted. Remove from heat and let rest.
7. Using a pastry brush, butter both sides of the brioche buns with the melted butter. Toast on the grill for 1 to 2 minutes before assembling the burgers.
8. On the bottom bun, spread a dollop of Kimchee Aïoli, and then place a patty on top. Slather with some Balsamic-Soy Onions and add some rib-eye steak. Spread another dollop of the Kimchee Aïoli on the top half of the brioche bun and place the bun on top of the steak. Repeat to create 8 burgers in all. Spear each burger with a bamboo toothpick through the middle. Transfer to serving platter and serve immediately.