'East meets West' sliders with tangy tonkatsu sauce and caramelized onions on toasted brioche, topped with a quail egg! This recipe was inspired by the Kobe beef sliders at Sugarcane Raw Bar Grill in Miami.
To make tonkatsu sauce, mix ketchup, Worcestershire, sake, ginger, garlic, sugar, and mirin in a saucepan.
Bring to a boil.
Reduce heat and simmer for 30 min (making sure to stir throughout), set aside.
Mix ground chuck and sirloin with Kosher salt and make 16 patties, 2 oz. each.
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Stir in sugar or mirin and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
Heat a CAST IRON SKILLET over medium-high heat for 2 to 3 minutes (cast iron is VERY important!).
Place the hamburger patties in the pan.
Flip the burgers only once during cooking (doneness is up to you).
Cut open brioche buns and toast in a 425 degree oven for 5 - 10 minutes.
In a non-stick skillet, coat with cooking spray and cook quail eggs, sunny side up (keep each egg separate).
Use a BBQ brush to slather the tonkatsu sauce on both sides of all patties.
Place caramelized onions on bottom buns.
Place patties on top of onions and top with quail egg.
Allow the diner to place top half of bun on the slider, causing the egg to break and add the final touch to this delicious recipe!