Posted on
17 September 2012
by
Andrew Paderes, Head Chef at The Gramercy Restaurant
Wagyu Sliders with Saffron Aioli
Ingredients
Mini burger buns - 8 pcs
Cheddar cheese - 8 small slices
Tomato - 8 slices
Green lettuce - 8 pcs
Wagyu beef (ground) - 500g
Egg - 1-2 pcs
Mustard - 1 tbsp
Ketchup - 3 tbsp
Salt and pepper to season
For the Aioli: mayonnaise - 1 cup
saffron threads - 1/4 tsp
Warm water - 1 tbsp
Garlic - 2 small cloves
Lemon juice - 1 tbsp
Salt and pepper to season
Preparation
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In a bowl, whisk together the egg, mustard and ketchup. Add in the ground beef and mix thoroughly. Season with salt and pepper and refrigerate. Mold into small patty, about 60g
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For the Aioli: In a small bowl, combine the saffron and warm water. Let it rehydrate for 2-3 minutes
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In a blender, combine the mayonnaise, garlic and saffron with water. Blitz until smooth. Add the lemon juice and season with salt and pepper
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To make the Burger: Grill the patty medium to medium well
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Top with cheese and melt
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Toast the bread. Spread some aioli on the bottom bun
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Layer with the lettuce, sliced tomato and patty
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Cover with the top bun and secure with a bamboo skewer. Serve with cooked fries.
Cooks Note