Sliders With Caramelized Onions, Tonkatsu Sauce, and Quail Egg
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
16 sliders
- Serves:
- 4
ingredients
- 1 lb ground chuck
- 1 lb ground sirloin
- 1 teaspoon kosher salt
- 16 quail eggs
- 1 cup ketchup
- 1⁄2 cup Worcestershire sauce
- 1⁄2 cup sake
- 2 tablespoons ginger, grated
- 2 tablespoons garlic, finely minced
- 1⁄4 cup sugar
- 1⁄4 cup mirin
- 2 medium onions, slivered
- 2 teaspoons sugar (to aid caramelization) or 2 teaspoons mirin (to aid caramelization)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 16 small brioche rolls
directions
- 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!
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