Morimoto Slider and Amstel Light Frozen Beer Shake
Warning: Illegal string offset 'subtitle' in /home/ironchefmorimoto/ironchefmorimoto.com/wp-content/themes/delight/single.php on line 75
I made these sliders this past weekend for Burger Bash at the South Beach Wine & Food Festival and demonstrated how to make them on VH1’s Big Morning Buzz Live With Carrie Keagan. We make these sliders at Morimoto Mexico and they’re made with 100% Wagyu beef.
Make sure to enjoy the burgers with an Amstel Light Frozen Beer Shake! Recipes below. Cheers!
For the guacamole:
2 large avocados
1 tablespoon chopped white onion
1/2 tablespoon of soy sauce
1 tablespoon of lemon juice
1/4 cup coarsely chopped cilantro
Serrano chili to taste
1. Using a food processor, pulse the mixture until almost smooth.
2. Reserve in a glass bowl with cling film placed directly on the mixture to avoid contact with air.
For the shiitake mushroom mayonnaise:
3 ounces dried shiitake, rehydrated in warm water
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 tablespoons chopped scallion
16 ounces prepared mayonnaise
1. Remove the stem from the rehydrated shiitake mushroom, and chop finely.
2. Mix all ingredient thoroughly, and reserve for assembly.
For the burger glaze:
4 cups water
3 cups sake
2 cups sugar
1 cup soy sauce
1. Combine all ingredients in a large stock pot.
2. Reduce on medium heat until 2/3 in volume, to the texture of heavy syrup.
3. Cool and reserve until assembly.
For the sliders:
2 pounds Wagyu beef or other flavorful beef trim
1 large egg
3.5 ounces Panko (Japanese bread crumbs)
1 tablespoon kosher salt
Mini burger buns
1. Grind beef trim with small die if using Kitchen Aide mixer attachment.
2. Mix all remaining ingredient with paddle attachment on low for four minutes.
3. Shape into 3-5 ounce patties.
Preheat grill or a well-oiled skillet over medium-high heat. Place the sliders on grill. Sear until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes, basting often with the glaze until the desired doneness is reached.
For the beer sorbet base:
3 cups Amstel Light Beer
1 1/2 cups water
7 ounces sugar
2 teaspoons light corn syrup
1/3 teaspoon hazelnut extract
For the frozen shake:
5 cups frozen beer sorbet base
2 cups Amstel Light Beer
1. In a medium pot, bring water, sugar and light corn syrup to a simmer. Turn the heat off.
2. Add hazelnut extract and cold Amstel Light Beer (3 cups) to cool down. Stir slowly. Let chill in the freezer overnight.
3. Put the beer sorbet and cold Amstel light beer (2 cups) in a blender.
4. Mix well until it becomes slushy and serve in chilled glass bowls or cups. Serves 15.