Kobe Sliders Recipe

Form Patties

In a bowl, gently combine the Kobe beef, Worcestershire, 1 tsp fine sea salt, and 1/2 tsp black pepper. Handle the meat minimally — mix just until combined. Divide into 12 equal portions (about 1.7 oz / 50 g each). Form small, slightly wider-than-bun patties about 1/2 inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook Patties

Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot. Lightly oil the pan or brush a little bacon fat (reserved from jam) on the surface. Cook patties in batches 2–3 minutes per side for medium-rare to medium (internal temp ~125–135°F / 52–57°C), adjusting time for desired doneness. Do not press down on the patties. Transfer patties to a tray and tent loosely with foil to rest for 5 minutes.

Toast Buns & Assemble

While patties rest, spread softened butter on the cut sides of the slider buns. On a skillet or griddle over medium heat, toast buttered sides until golden, about 60–90 seconds. To assemble: spread a thin layer of jalapeño bacon jam on the bottom bun, place a warm patty, pipe or spoon about 1 tablespoon of goat cheese mousse on top of each patty, finish with another small spoon of bacon jam if desired, top with bun and secure with a toothpick. Garnish with a small sprig of cilantro or microgreens if using.

Cook Bacon: Chop bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon, stirring occasionally, until fat renders and pieces are browned but not burnt, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pan. If you prefer lower grease, drain excess leaving about 2 tbs fat.

Build the Jam: Add the diced onion to the reserved bacon fat and sauté over medium heat until translucent and beginning to caramelize, 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Add chopped pickled jalapeños, brown sugar, apple cider vinegar, Dijon, smoked paprika, and black pepper. Reduce heat to medium-low and simmer, stirring, until mixture thickens and becomes jammy, about 6–8 minutes. Stir the cooked bacon back in and cook 1–2 more minutes to meld flavors. If too thick, add up to 2 tablespoons water (or a touch of reserved bacon fat) to reach a spreadable consistency. Taste and adjust salt/acid as needed. Remove from heat and cool slightly before using or refrigerate in a sealed jar for up to 1 week.

Make Mousse: In a medium bowl, combine chèvre and softened cream cheese. Using a hand mixer or whisk, beat until smooth. Add chilled heavy cream, honey, lemon juice, 1/8 tsp salt and 1/8 tsp pepper. Whip until light and airy but still pipeable, about 1–2 minutes. Transfer mousse to a piping bag or plastic bag with the corner snipped. Chill for 10–15 minutes to firm slightly before piping onto warm patties. Keeps refrigerated up to 3 days; bring to room temperature before using.

Prepare Potatoes: Using a mandoline or sharp knife, julienne the peeled russet potatoes into very thin matchsticks (2–3 inches long). Rinse the cut potatoes in cold water until the water runs clear to remove excess starch. Drain and then pat thoroughly dry on kitchen towels; moisture will prevent crisping. If using cornstarch, toss the dry potato sticks with 1 tsp cornstarch to lightly coat.

Fry Potatoes: Heat oil in a medium heavy pot or deep fryer to 350°F (175°C). Fry potatoes in batches so they aren’t crowded — 2–3 minutes per batch — until golden and crisp. Use a spider or slotted spoon to transfer to a paper towel-lined tray and immediately season with 1 tsp salt and 1/4 tsp black pepper while hot. Repeat with remaining potatoes. For extra crispiness, double-fry: fry first at 325°F until softened (about 2–3 minutes), drain and cool, then fry at 375°F until deeply golden and crisp (1–2 minutes).

Serve: Pile the hot haystack potatoes alongside the assembled sliders. Provide extra bacon jam and goat cheese mousse on the side if desired.

Final Touches: If desired, top assembled sliders with a small herb sprig or microgreens and secure with a toothpick. Serve immediately so patties remain juicy and haystack potatoes stay crisp.