Jul 14 2026
Restaurants›Kemuri›Prime Beef Sliders Recipe

Prime Beef Sliders Recipe

Inspired by Kemuri
Time45m
Serves4

TRUFFLE AIOLI, SHIITAKE, ONIONS, SWEET POTATO FRIES

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Ingredients

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For the Beef Sliders

For the Truffle Aioli

For the Shiitake Mushrooms and Onions

For the Sweet Potato Fries

Method

Preparing the Beef Sliders

  1. 1

    Mix the Beef

    In a bowl, combine the ground prime beef with salt, black pepper, and garlic powder. Mix gently until just combined.

  2. 2

    Form Patties

    Divide the beef mixture into four equal portions and shape each portion into a slider patty, about ½ inch thick.

  3. 3

    Cook the Patties

    Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Making the Truffle Aioli

  1. 4

    Combine Ingredients

    In a small bowl, whisk together mayonnaise, truffle oil, minced garlic, and lemon juice until smooth. Adjust seasoning with salt if desired.

Sautéing the Shiitake Mushrooms and Onions

  1. 5

    Heat Oil

    In a skillet, heat olive oil over medium heat.

  2. 6

    Sauté Vegetables

    Add the sliced shiitake mushrooms and onions. Sprinkle with salt and black pepper. Sauté for about 5-7 minutes, until the mushrooms are tender and the onions are translucent.

Preparing Sweet Potato Fries

  1. 7

    Preheat Oven

    Preheat your oven to 425°F (220°C).

  2. 8

    Toss Fries

    In a bowl, toss the sweet potato fries with olive oil, salt, and paprika until evenly coated.

  3. 9

    Bake Fries

    Spread the fries in a single layer on a baking sheet and bake for about 25-30 minutes, flipping halfway through, until crispy and golden brown.

Assembling the Sliders

  1. 10

    Toast Buns

    Optionally, toast the slider buns on the grill or in a toaster until lightly golden.

  2. 11

    Build the Sliders

    Spread a generous amount of truffle aioli on the bottom bun, place the cooked beef patty on top, add the sautéed shiitake mushrooms and onions, and top with the other half of the bun.

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