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Serves 6 to 8 | Prep Time | Cook Time

Why I Love This Recipe

Kobe sliders with fig jam

Ingredients You'll Need

Homemade Mayonnaise:
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced

1 egg yolk or 1 egg white
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 cup canola oil
For wasabi mayonnaise, add 1 tablespoon wasabi paste
Chinese Bao – makes 24 buns, freeze the remaining:
1 tablespoon dry yeast
1 teaspoon sugar
¼ cup flour
¼ cup warm water
½ cup warm water
1½ cups all purpose flour
¼ teaspoon sea salt
2 tablespoons sugar
1 tablespoon canola oil
½ teaspoon baking powder
Caramelized Onions:
1 small onion
1/3 cup olive oil
1 teaspoon balsamic vinegar
1 teaspoon Agave nectar
Sea salt to taste
½ pound Kobe ground beef
Sea salt to taste
Freshly ground pepper to taste
6 to 8 slices brie
2 tablespoons fig jam
2 tablespoons Homemade Mayonnaise or Wasabi Mayonnaise – See above


For Homemade mayonnaise, heat olive oil in small skillet over low heat. Add shallots and sauté until translucent. Add garlic and cook 1 minute. If making Wasabi mayonnaise, add wasabi paste. Remove from heat and cool. Set aside.

Place either egg yolk or egg white in work bowl of food processor. Add the reserved sautéed shallot/garlic mixture and remaining ingredients, except oil. With motor running, slowly add canola oil. If mayonnaise gets too thick, add water and lemon juice. Place in container and refrigerate until ready to use.

For Chinese Bao, mix together yeast, 1 teaspoon sugar,1/4 cup flour, and ¼ cup warm water. Let stand 30 minutes.

Mix in ½ cup water, 1½ cups flour, ¼ teaspoon salt, 2 tablespoons sugar, and 1 tablespoon canola oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl and let stand until triple in size, about 2½ to 3 hours.

Punch down dough and spread out on floured board. Sprinkle baking powder evenly on surface and knead for 5 minutes. Divide dough into 2 parts and place the piece you are not working on in a covered bowl. Divide each half into 12 parts. Shape each part into a ball and place face down on a wax paper square. Let stand covered until it doubles about 30 minutes. Repeat with second half. Bring water to boil in wok and reduce heat to medium. The water should be slightly boiling. Place plate on rack. Place buns on plate; cover and steam 15 to 30 minutes. Cook remaining buns and set aside. Cut 6 to 8 buns in half.

For Caramelized Onions, heat olive oil in medium skillet. Sauté onions 20 to 30 minutes under low heat until lightly golden brown. Stir in balsamic vinegar and agave nectar. Season with sea salt. Set aside.

For Hamburgers, shape meat into 6 to 8 baby burgers. Season with sea salt and pepper. Heat grill and brush buns with butter. Cook burgers until charred. Brush buns with mayonnaise and caramelized onions. Place a hamburger on a bun, over the onions. Top with brie and fig jam. Place other half of bun on top and serve. Enjoy!

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