Slider Duo Recipe
Sink your teeth into a juicy certified angus beef patty served with seared pork belly and chipotle aioli and, a tender ahi katsu topped with kabayaki glazed unagi & creamy roasted garlic soy - both nestled between toasted brioche buns.
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Ingredients
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Burger Components
Method
Preparation
- 1
Cook the Pork Belly
In a skillet over medium-high heat, add a bit of vegetable oil and sear the pork belly until crispy and browned on both sides. This should take about 4-5 minutes. Remove from the pan and let it drain on paper towels.
- 2
Season and Cook the Beef Patty
Season the certified Angus beef patties with salt and pepper. In the same skillet, cook the patties over medium-high heat for about 3-4 minutes on each side for medium, or until they reach your desired doneness. Remove and let them rest.
- 3
Prepare the Ahi Tuna
Coat the ahi tuna in a thin layer of salt and pepper. In the skillet, sear the tuna for about 1-2 minutes on each side, until just browned but still rare in the center. Remove from the heat and slice into thin strips.
- 4
Make the Roasted Garlic Soy
In a small bowl, mix the roasted garlic with soy sauce.
- 5
Assemble the Sliders
On the bottom half of each brioche bun, spread 2 tablespoons of chipotle aioli. Layer with the beef patty and top with a piece of seared pork belly. On the other bun, add the sliced ahi tuna and drizzle with kabayaki sauce and the roasted garlic soy. Top with the other half of the brioche bun.
- 6
Serve
Serve the sliders warm with your choice of sides.
