Kobe-Style Beef Sliders

This recipe puts together Kobe beef burgers, heirloom tomato relish, basil pistou and brioche ala moudry (hello, buns). Makes 24.

Photo: Chef Drew Borus (right) and very busy FareStart students
Taken by Jennifer Richard for Team Photogenic © 2008

Make 24 miniburgers from Kobe-style beef. Set aside.

Heirloom Tomato Relish
1 lb mixed heirloom tomatoes, small dice
½ cup balsamic vinegar
1  tsp salt
½ cup extra virgin olive oil

Mix all ingredients together and allow to steep overnight to mingle flavors.

Basil Pistou
1 lb basil leaves
2 each deeply caramelized onions
3 each soaked anchovy
5 each mint leaves
1/2 cup pine nuts, toasted golden
2 each clove garlic, grated
1/2 cup Pomace oil
2-1/2 cups extra virgin olive oil
Lemon juice to taste
Salt to taste

Blanch the basil leaves in heavily-salted water. Shock them in ice water. Drain immediately and pat dry so as not to become  waterlogged.

Starting with the mint leaves, pine nuts, garlic, anchovies, onions and Pomace, pulse until a fine mixture is achieved. Occasionally scrape down the sides of the bowl.

Add the basil leaves, half at a time. Puree until a rough-hewn puree is achieved. Do not over-puree.

Fold in the olive oil. Do not adjust lemon juice or salt until the time of service. The salt blanch will create a saline equilibrium and stabilize the color and enhance the flavor. Adding lemon juice and salt at service adds POW!

Brioche ala moudry
6 tbsp dry yeast (3.5oz fresh)
4 tbsp sugar
3 oz water
8 cups all-purpose flour
1 tsp Kosher salt
12 each whole eggs
2 egg yolks
2 lbs softened butter
Vegetable spray
2 tbsp water

Combine water, yeast and sugar in large Kitchenaide bowl, using hook attachment, and mix well. Add the 12 whole eggs and mix again.

Add flour and salt and let Kitchenaide dough hook do its work for five minutes.

Begin introducing the butter and let the dough hook run for 10-15 minutes.

Allow to rise, covered, until it doubles in size.

Punch down and weight into 2 oz pieces, form into balls and lightly flatten. Spray with vegetable oil and cover.

Cover, allow to double in size again.

Mix 2 tbsp water with 2 egg yolks. Uncover the brioche mixture and paint with egg yolks. Bake at 350°. Should sound hollow when tapped.

2008