Kobe Slider on Labriola Pretzel Bun Recipe
By Sunda Restaurant's executive chef Jess De Guzman and executive sous chef Mike Morales
Yield: 12 sliders
1 cup soy sauce
2 tablespoons sugar
4 ounces pineapple juice
1 ounce fresh ginger, peeled and chopped
2 ounces shallots, chopped
1/2 cup kewpie mayonnaise (Japanese mayonnaise)
1/2 cup ketchup
1 tablespoon sriracha hot sauce
1 pound high-quality ground beef (such as wagyu)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon curry powder
3 green onions, chopped, green part only
12 Labriola Pretzel Rolls, sliced in half
12 slices triple-cream Brie cheese (sliced very thinly)
To prepare the glaze: In a saucepan over medium-high heat, combine soy sauce, sugar and pineapple juices, ginger and the white parts of the 3 green onions. Cook until mixture is reduced by half. Strain the liquid and discard the solids. Makes 1/2 cup. Set aside.
To prepare the soy-ginger mayo: In a bowl, combine the mayonnaise and 1 tablespoon of the prepared glaze, above. Chill.
To prepare the sliders: In a mixing bowl, combine the beef, 1 tablespoon of the prepared soy ginger glaze (above), onion powder, garlic powder and the green parts of the 3 green onions. Form into 12 patties. Set aside. Heat oven to 300 degrees. Heat the grill or a griddle.
Place the bottom half of the rolls, cut side up, on a serving platter and dress with a teaspoon of the soy-ginger mayo. Place the top half of the rolls, cut side up, on a baking sheet and top with the cheese slices. Heat in the oven until the cheese is softened, about 5 minutes. Meanwhile, grill or sear the patties until they reach the desired doneness. Place the patties on the bottom half of the buns, brush with soy-ginger glaze and top with the other half of the bun and serve.