Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions

 
One serving costs about $0.55

$0.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

50 dairy-free,dairy free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:9%

Spoonacular Score: 9%

 

Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions might be just the hor d'oeuvre you are searching for. One serving contains 133 calories, 3g of protein, and 5g of fat. This dairy free recipe serves 50 and costs 55 cents per serving. A mixture of oil, salt, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. Try Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun, Kobe Sliders, and turkey sliders + caramelized onions for similar recipes.

Ingredients

Servings:
1 pkg
1 pkg beef
beef
0.67 cups
0.67 cups champagne vinegar
champagne vinegar
2
2  egg yolks
egg yolks
0.33 cloves
0.33 cloves garlic
garlic
5 cups
5 cups oil
oil
0.25 cups
0.25 cups olive oil
olive oil
10 medium
10 medium onions
onions
some
some salt
salt
50
50  slider buns
slider buns
1.5 cups
1.5 cups tarragon
tarragon
1 pkg beef
1 pkg
beef
0.67 cups champagne vinegar
0.67 cups
champagne vinegar
2  egg yolks
2
egg yolks
0.33 cloves garlic
0.33 cloves
garlic
5 cups oil
5 cups
oil
0.25 cups olive oil
0.25 cups
olive oil
10 medium onions
10 medium
onions
some salt
some
salt
50  slider buns
50
slider buns
1.5 cups tarragon
1.5 cups
tarragon

Equipment

food processor
food processor
dutch oven
dutch oven
grill
grill
frying pan
frying pan
food processor
food processor
dutch oven
dutch oven
grill
grill
frying pan
frying pan


Instructions

  1. Slice onions into inch slices.
  2. Heat a wide pan or wide dutch oven to medium-high with olive oil to coat the bottom. Add the onions.
  3. Turn the pan down to medium. Cook for 20-30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring.
  4. Next, flip the onions. The objective is to keep even browning and even heat on the onions.
  5. Youll need to flip/stir a few times more. You may need to add a couple tablespoons of water to release the fond and avoid burning.
  6. Within an hour, your onions should be perfectly browned.
  7. To make the Tarragon Aioli, add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy.
  8. With the food processor running, slowly add oil, until the mixture is thick.
  9. Add minced tarragon, and salt & pepper to taste.
  10. Burgers:
  11. The easiest way is to simply remove the burgers from the box and grill. If you are pan frying them, use a high-heat oil like grape seed or peanut oil. Cook on high for a couple minutes on each side to get a nice sear.
  12. Presentation
  13. Cut buns and brush them with clarified butter or olive oil and grill or toast to golden. Spread one side of each bun generously with aioli. Then, add the grilled burger and some caramelized onions.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.54
Ingredient
⅔ cups champagne vinegar
2 egg yolks
3 cloves garlic
5 cups oil
¼ cups olive oil
10 mediums onions
some salt
50 slider buns
1.5 cups tarragon
Price
$0.81
$0.48
$0.20
$3.04
$0.64
$2.42
$0.03
$14.38
$4.93
$26.93

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
133 Calories
3g Protein
4g Total Fat
19g Carbs
0% Health Score
Limit These
Calories
133
7%

Fat
4g
8%

  Saturated Fat
0.42g
3%

Carbohydrates
19g
6%

  Sugar
3g
4%

Cholesterol
7mg
3%

Sodium
196mg
9%

Get Enough Of These
Protein
3g
6%

Iron
1mg
8%

Manganese
0.16mg
8%

Fiber
1g
7%

Calcium
48mg
5%

Vitamin E
0.57mg
4%

Vitamin B6
0.07mg
3%

Vitamin C
2mg
3%

Folate
9µg
2%

Potassium
81mg
2%

Vitamin K
2µg
2%

Magnesium
7mg
2%

Vitamin B2
0.03mg
2%

Vitamin A
75IU
2%

Phosphorus
14mg
1%

Vitamin B1
0.02mg
1%

Copper
0.02mg
1%

covered percent of daily need

Related Recipes