Meat Market‘s slider duo features two types of burgers: Kobe burger on a brioche bun with mango mustard, foie gras and caramelized onions and Kobe burger served on brioche bun with apple wood smoked bacon, New York white cheddar cheese and roasted garlic aioli.  If you can’t find ground Kobe beef, use fatty top chuck ground beef.

Kobe Burger #1 Ingredients:

• 2 – 3 oz. Kobe beef burger patties, 3 in. wide, ½ in. thick

• 2 thin slices foie gras

• 2 small brioche buns

Caramelized Onions Ingredients/Directions:

• 2 cups  julienned white onion

• 2 Tbsp champagne vinegar

• 1 Tbsp sugar

• 3 Tbsp butter

• 1 tiny pinch red chili flakes

• 1 ripe mango, peeled and diced

• 1 cup water

• ¼ cup Dijon mustard

• ¼ cup whole grain Dijon mustard

• 2 Tbsp white wine vinegar

• 3 Tbsp honey

• ¼ Tbsp Kosher salt

Roasted Garlic Aioli Ingredients/Directions:

Burger #2 Overall Directions:


Step 1: Season the burger patties with kosher salt and fresh cracked black pepper.

Step 2: Place on the grill and grill to rare.  

Step 3: Top the burger with the prebaked bacon and top it with the white cheddar cheese.  

Step 4: Move the burgers to a sizzle plate and set in oven, heat until the cheese melts.   

Step 5: Slice the brioche buns in half and brush with olive oil and toast slightly on the grill.  

Step 6: Spread a generous amount of roasted garlic aioli on each side of bun then set the beef patty.  

Step 7: Serve immediately.   

(Thanks to Sean Brasel for allowing us to reprint this recipe)