Wagyu Beef Sliders with Onion and Pear Chutney and Brie Cheese
Wagyu Beef Sliders with Onion and Pear Chutney and Brie Cheese

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Beyond Prime - Highly Marbled Wagyu Beef. Once the grill is heated, place the Fullblood Wagyu beef slider patties on the grill. Place the rolls cut side down on the grill (towards the back) to toast. Delicious grilled Fullblood Wagyu beef patties are topped with melted Brie cheese and a sweet and savory chutney!

To get started with this particular recipe, we must prepare a few ingredients. You can cook wagyu beef sliders with onion and pear chutney and brie cheese using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Wagyu Beef Sliders with Onion and Pear Chutney and Brie Cheese:
  1. Make ready 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Slider Patties
  2. Prepare 8 Small Ciabatta or French Dinner Rolls (cut in half)
  3. Prepare Olive Oil (for brushing the rolls)
  4. Make ready Kosher Salt & Freshly Ground Black Pepper (to season)
  5. Prepare 4 OZ Brie Cheese (rind cut off)
  6. Get Caramelized Onion and Pear Chutney
  7. Get 2 Yellow Onions (julienned)
  8. Get 2 TBSP Butter
  9. Prepare 1/2 CUP Dry Sherry
  10. Get 2 Bartlett Pears (small diced into 1/4-inch-wide pieces)
  11. Prepare 3 SPRIG Oregano (leaves removed from stems, leaves minced)
  12. Get 3 TBSP Honey
  13. Get 3 TBSP Brown Sugar
  14. Prepare 8 Dried Apricots (minced)
  15. Prepare 6 TBSP Apple Cider Vinegar
  16. Get 4 PIECE Applewood Smoked Bacon (cooked and minced, reserve bacon fat)

Sprinkle the roll with kosher salt and freshly ground black pepper. See recipes for Wagyu Beef Sliders with Onion and Pear Chutney and Brie Cheese too. Melt the unsalted butter in a heavy-bottom saucepan over medium heat. Cook until the flour and butter mixture starts to brown.

Instructions to make Wagyu Beef Sliders with Onion and Pear Chutney and Brie Cheese:
  1. PREPARING THE CHUTNEY - Pull the Fullblood Wagyu beef sliders from the refrigerator, and place them on a plate. Allow them to sit at room tempera-ture while you prepare the chutney. Cook the Applewood smoked bacon in a saute pan until it’s crisp. Remove the bacon, drain, and dice (you will use the bacon later). Reserve the bacon fat.Pour 3 tablespoons of the reserved bacon fat into a medium size stainless steel saucepan. Heat the pan on medium-high heat with 2 tablespoons of butter.
  2. Add in the julienned yellow onions, and saute the onions until the bottom of the pan starts to brown. Then, add in the dry sherry to deglaze. Using a wooden spoon, scrape the bottom of the pan to pull up the caramelized bits from the onions. Once the onions have caramelized for 15 minutes, or they are a nice deep golden color, add in the pears. Saute the pears for 3-4 minutes. Add in the minced oregano leaves, honey, sugar, apple cider vinegar, dried apricots, and the cooked and diced bacon.
  3. Stir until combined. Drop the temperature to medium-low heat. Cook, while stirring occasionally, for 20 minutes. Season to taste with kosher salt and freshly ground black pepper. Note: This chutney can be made up to a week ahead of time and stored in the refrigerator
  4. PREPARING THE FULLBLOOD WAGYU BEEF SLIDER PATTIES, BRIE CHEESE, AND ROLLS - Remove the rind from the Brie cheese, and place the Brie in the freezer for 15 minutes. Heat your gas grill on high for 10 minutes. Using a pastry brush, apply olive oil on the cut sides of the ciabatta rolls. Sprinkle the roll with kosher salt and freshly ground black pepper. Take the Brie cheese from the freezer, and cut it into 16 pieces.
  5. Once the grill is heated, place the Fullblood Wagyu beef slider patties on the grill.Cook the beef patties for 2 minutes per side. Place the rolls cut side down on the grill (towards the back) to toast. When the slider patties are almost done cooking, place the Brie cheese on top of the patties.Once the slider patties have finished cooking and the cheese has started to melt, remove them from the grill.Remove the toasted buns from the grill as well.
  6. FINAL STEPS - Place the toasted/grilled ciabatta roll halves on a plate. Place one grilled Fullblood Wagyu slider patty with melted brie cheese on every other roll half (the other roll halves will be used as the top buns).Place 2 tablespoons of chutney on top of every beef slider patty. Finish the slider with the top half of the ciabatta roll. Serve hot, and enjoy!

Melt the unsalted butter in a heavy-bottom saucepan over medium heat. Cook until the flour and butter mixture starts to brown. Grilled Bánh Mi Wagyu Beef Sliders with Pickled Vegetables. Wagyu Beef Sliders with Onion and Pear Chutney and Brie Cheese. Wagyu Cheeseburger Sliders with Tomato and Bacon Jam.

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