Kobe sliders are a delicious grilled burger smothered in a decadent rich truffle béarnaise sauce. These burgers are easy to make ahead and prepare for a party or get-together or even dinner during a busy week! One bite of this truffle burger and you will be craving them again and again.
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Why these beef sliders are the best!
Truffle makes everything better and adding it to the beef and the béarnaise makes these the best burgers! My husband and daughter love sliders and per my husband's request I made him this wonderful creation. These mini burgers will be the hit of the party or the highlight to your weeknight!
kobe beef- In the United States it is very difficult if not impossible to get real kobe beef. What most grocery stores carry is beef crafted in the US following similar standards to that in Japan. You may come across beef from wagyu cattle which is more widely available. When selecting the beef opt for one that is a better quality, it will produce a better burger or slider!
truffle spread- truffle is an expensive ingredient. I love this spread because it’s much more economical than buying a whole truffle. It gives that rich earthy flavor that truffle is known for and is very easily mixed into the ground beef.
slider buns-any small burger slider sized bun will work. Many people love to split King's Hawaiian rolls for sliders. A small brioche bun or rolls will work well too!
First start by making your kobe beef sliders. Add the ground meat to a large bowl. Sprinkle the salt, pepper and garlic over the beef. Use your hands to place little amounts of the truffle spread around the beef to insure its evenly distributed. Work the truffle and seasoning in to the beef without over mixing which results in tough burgers.
Form the beef into patties. Each patty will weigh roughly 3 ounces. The best way to gage the size is to use a food scale to weigh the patties to get equal portions. With 2 pounds of beef you should get about 10 patties.
When ready to cook the burgers preheat a grill or use a large skillet to cook. If using a skillet you may need to add a bit of olive oil or vegetable oil to the bottom. The sliders will only take a couple minutes per side because they are a bit smaller than a traditional sized burger.
While the grill is preheating you can start the truffle béarnaise. Start by reducing the white wine and white wine vinegar in a sauce pan with the shallots over medium heat.
Once the mixture reduces in half remove from heat and cool.
Pour wine mixture into a large bowl. Add truffle spread, sea salt, black pepper, tarragon, and egg yolks. The easiest way to blend is by using an immersion blender.
Microwave butter until melted and bubbling. Pour into wine mixture slowly while the immersion blender is on. The hot butter will cook the egg yolk.
The truffle béarnaise sauce will be creamy like the consistency of honey mustard.
Plate the burgers by splitting the buns and placing the beef patties on top of the bottom of the bun. Drizzle the truffle sauce all over the top of the patties and place the top bun on top.
- caramelized onions or sliced red onion
- blue cheese, brie cheese slices, or cheddar cheese
- Do not over work the beef.
- Cook at a medium-high heat to get a nice sear on the burgers.
- To make the béarnaise you can use a food processor or a blender instead of the immersion blender.
What if I do not have a grill?
That's okay if you do not have an outdoor grill. You can cook these inside on a table-top grill, a cast iron skillet or any wide pan. You will need to cook these in batches if you are using a skillet.
make-ahead & Freezing Tips
The slider patties can be made ahead. If planning for a couple days ahead mix the seasonings into the beef and form the patties. Use plastic wrap to tightly cover the uncooked burgers. Keep refrigerated until ready to cook.
If storing after cooking, allow the sliders to cool completely on paper towels to absorb any excess fat. Store in an airtight container for 3-4 days.
If freezing cooked sliders, allow to cool same as above then wrap individually in plastic wrap and place in a freezer bag. Sliders will last in the freezer for up to 3 months.
Béarnaise is best made right before serving. You can reheat in the microwave if necessary.
Looking for other delicious appetizer recipes? Try these!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Kobe Beef Sliders with Truffle Béarnaise
- 2 pounds kobe beef
- 2 teaspoon truffle spread
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ⅛ teaspoon garlic powder
- slider buns
- ¼ cup white wine
- ¼ cup white wine vinegar
- 2 tablespoons shallot, chopped
- 2 tablespoons tarragon
- ½ teaspoon truffle spread
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 3 egg yolks
- 10 tablespoons butter
- Preheat grill or cast iron skillet to high heat.
- Add beef to a bowl and careful break apart with fingers.
- Sprinkle season and truffle spread over the beef trying to evenly distribute all over. With your hands work the seasonings into the beef being careful to not over mix (which results in tough sliders).
- Form mixture into patties. If you have a scale each patty will weigh roughly 3 ounces.
- Add patties to grill or skillet and cook to desired temperature. The USDA recommends cooking ground meat to 160 which would have no pink center. You can remove them sooner if you prefer a medium cooked burger.
- Heat a small sauce pan over medium heat. Add the white wine and white wine vinegar with the shallots. Cook the mixture for several minutes so the liquid reduces in half and infuses the shallots with flavor.
- Once mixture reduces remove from heat and allow to cool.
- Add the tarragon, egg yolk, truffle spread, salt and pepper to the shallot mixture.
- Heat the butter in microwave until hot and melted being careful to not burn butter.
- Use a immersion blender to blend the shallot mixture while pouring hot butter into the dish slowly. This butter will cook the egg yolk. By pouring slowly this will keep the egg from scrambling. This will take less than a minute.
- Now you can assemble the slider by adding a spoonful of Béarnaise to each patty.