Kobe Beef Sliders

"Clipped from the AJC, this recipe is from Mosaic restaurant in Atlanta. It is unique in that the sliders have a soy ginger glaze, a soy ginger mayo, and they are served on Hawaiian rolls with a bit of melted brie. YUM. Great party fare!"
photo by a food.com user photo by a food.com user
Ready In:
4 sliders




  • To prepare the glaze: In a saucepan over medium-high heat, combine soy sauce, sugar, lemon, lime, orange and pineapple juices, ginger and the white parts of the 3 green onions. Cook until mixture is reduced by half. When a spoon is dipped into he mixture, it should coat the spoon. Strain the liquid and discard the solids. Makes 1/2 cup. Set aside.
  • To prepare the soy-ginger mayo: In a bowl, combine the mayonnaise and 1 tablespoon of the prepared glaze, above. Chill.
  • To prepare the sliders: In a mixing bowl, combine the beef, 1 tablespoon of the prepared soy ginger glaze (above), onion powder, garlic powder, curry powder, cumin and the green parts of the 3 green onions. Form the beef into 12 patties. Set aside.
  • Preheat oven to 300 degrees. Preheat the grill or a griddle.
  • Place the bottom half of the rolls, cut side up, on a serving platter and dress with a teaspoon os the soy ginger mayo. Place the top half of the rolls, cut side up, on a baking sheet and top with the cheese slices. heat in the oven until the cheese is softened, about 5 minutes. meanwhile, grill or sear the patties until they reach the desired doneness. Place the patties on the bottom half of the buns, brush with soy ginger glaze and top with the other half of the bun and serve.

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  1. Incredible to find this old friend on this site, I know the recipe by heart. I'm sitting in a hospital right now and was discussing tailgating foods with my Dietitian and I asked her if she ever had Kobe Beef Sliders? I told her about this exact recipe and told her to look on the internet, then here it is. Every year an AJC food critic, Ken Kessler I believe, would post his favorite recipes of the year from area restaurants. I trusted his taste and would clip them and try them out. This was a HUGE winner. I still have the original and have shared the food with hundreds over the years and the recipe with dozens. some tell me it is their go to Bring to a Party dish, which seems a bit much, those people better live close by. Just a couple of things here. You will not find "Kobe" beef. It will be Kobe "Style" Wagyu or better yet, find a USDA Certified Angus 80/20 or 85/15 Ground Beef or have Angus Ribeyes ground fresh and you will be in Heaven. Wagyu means Japanese cow and there tons of variants out there so if you have access you trust for the extra money then do it, if not you will love this with the Angus. Secondly, you will need to keep the triple creme brie cold to slice it "thinly", an oxymoron, but it needs to melt and you do not want to ruin that great Hawaiian Sweet Roll by over doing it. Lastly, you should brew the sauce the day before. To do it right it cannot be rushed. and it needs to chill. then it needs time to meld with the Mayo. And use Dukes or Kewpie Mayo. Enjoy this. It is truly loved by all. I remember when I made these at a friend's lake house one weekend and his kids are seriously picky eaters. every time I visited after that they would want me to make these for them.



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