Kobe Beef Sliders

Kobe Beef Sliders

FOR THE SOY GINGER GLAZE:
1 cup soy sauce
2 tablespoons granulated sugar
Juice of 1/2 lemon
Juice of 1/2 lime
Juice of 1/2 orange
3 ounces (1/4 cup plus 2 tablespoons) pineapple juice
1 ounce fresh peeled ginger, chopped (about 1/4 cup)
3 green onions, white part only, chopped

FOR THE SOY GINGER MAYO:
1/2 cup mayonnaise
1 tablespoon Soy Ginger Glaze

FOR THE SLIDERS:
1 pound high-quality ground beef, such as Kobe
1 tablespoon Soy Ginger Glaze
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon curry powder
1/2 teaspoon ground cumin
3 green onions, green part only, chopped
12 small rolls, such as Hawaiian sweet rolls, sliced in half
12 thin, square-inch slices chilled triple-cream brie cheese
Instructions:
TO PREPARE THE GLAZE: In a saucepan over medium-high heat, combine soy sauce, sugar, lemon, lime, orange and pineapple juices, ginger and green onions. Cook until mixture is reduced by about half. When a spoon is dipped into the mixture, it should coat the spoon. Strain the liquid and discard the solids. Makes 1/2 cup. Set aside.

TO PREPARE THE SOY GINGER MAYO: In a bowl, combine the mayonnaise and glaze. Chill.

TO PREPARE THE SLIDERS: In a mixing bowl, combine the beef, Soy Ginger Glaze, onion powder, garlic powder, curry powder, cumin and green onions. Form the beef into 12 patties. Set aside.
Preheat oven to 300 degrees. Preheat the grill or a griddle.
Place the bottom half of the rolls, cut side up, on a serving platter and dress with a teaspoon of Soy Ginger Mayo. Place the top half of the rolls, cut side up, on a baking sheet and top with the cheese slices. Heat in the oven until the cheese is softened, about 5 minutes. Meanwhile, grill or sear the patties until they reach the desired doneness. Place the patties on the bottom half of the buns, brush with Soy Ginger Glaze and top with other half of the bun.