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Everything Bagel Wagyu Beef Sliders with Fried Egg

Everything Bagel Wagyu Beef Sliders with Fried Egg and Chive Cream Cheese 

Prep Time: 4 Hours
Cook Time: 30 Minutes
Servings: 8 Sliders
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Chive Cream Cheese
  • 8 OZ Cream Cheese (softened)
  • 1/2 CUP Chives (minced)
Sponge
  • 1/2 TSP Instant Yeast
  • 2 CUP Bread Flour
  • 1 1/4 CUP Water (at room temperature)
Dough
  • 1/2 TSP Instant Yeast
  • 1 3/4 CUP Bread Flour
  • 2 3/4 TSP Kosher Salt
  • 2 TSP Brown Sugar
Finish
  • 1 TBSP Baking Soda
  • 1/2 CUP Everything Bagel Seasoning

          Tools

          • Large Cast Iron Skillet
          • Egg Pan/Small Nonstick Pan
          • Baking Sheet
          • Parchment Paper
          • Plastic Wrap
          • Mixing Bowl
          • Plastic Wrap
          • Slotted Spoon or Skimmer
          • Wide Pot (to boil bagels)
          • Small Mixing Bowl

          FIRST STEP

          Take the Fullblood Wagyu beef slider patties out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

          PREPARING THE EVERYTHING BAGEL ROLLS

          NOTE: These can be made up to 1 day in advance. The recipe will make 12 rolls, so you will have 4 extra rolls after preparing the sliders.

          To make the sponge, stir the instant yeast into the bread flour in a mixing bowl (or bowl of a stand mixer).

          Then, add the water. Stir until it forms a smooth, sticky batter. Then, stop stirring.

          Cover the mixing bowl with plastic wrap, and let it sit out at room temperature for 2 hours.

          To make the dough, add the additional instant yeast to the bowl with the sponge, and stir.

          Then, add a cup of the bread flour, kosher salt, and brown sugar.

          Stir (or mix on low speed with the dough hook) until the ingredients form a ball. Then, slowly add in the remaining 3/4 cup of bread flour to stiffen the dough.

          Transfer the dough to the counter, and knead by hand for at least 10 minutes (or by machine for 6 minutes).

          The dough should be firm (stiffer than French bread dough), but still pliable and smooth.

          Divide the dough into 2.5-ounce pieces. Form each piece of dough into the shape of a roll.

          Cover the dough rolls with a damp towel, and allow them to rest for approximately 20 minutes.

          Line a baking sheet with parchment paper, and lightly mist the parchment paper with spray oil.

          After the dough has rested, roll the dough balls on the counter top to form tight rolls with puckered bottoms.

          Place the dough rolls on the baking sheet, and spray them with spray oil. Then, cover them with plastic wrap.

          Let the rolls proof at room temperature for 1 hour.

          Preheat your oven to 475°F.

          On the stove, bring a large pot of water to a boil (the wider the pot the better), and add the baking soda.

          Have a slotted spoon or skimmer nearby.

          Remove the plastic wrap from the dough rolls, and gently flatten each dough roll with your hands.

          Then, working in 2-3 batches, drop the dough rolls into the boiling water. They should float within 10 seconds.

          After 30 seconds, flip them over, and boil them for another 30 seconds.

          Pull the boiled rolls from the water, and drain.

          Place the boiled rolls on parchment paper-lined baking sheet, and sprinkle them with Everything Bagel Seasoning.

          Bake the rolls for approximately 10 minutes or until the rolls are golden brown.

          Remove the baked rolls from the oven, and let them cool for 1 hour before slicing them in half.

          PREPARING THE CHIVE CREAM CHEESE AND FRIED EGGS

          Mix the cream cheese in a small bowl until soft and fluffy.

          Then, fold in the minced chives. Reserve.

          Heat a small nonstick pan over medium-high heat, and add in 1 teaspoon of butter.

          Once the butter is slightly sizzling, add one cracked egg to the pan.

          Season the egg with kosher salt and freshly ground black pepper. Then, break the yolk.

          Once the whites are set on the egg, flip the egg over. Cook for an additional 30 seconds.

          Repeat the process with the remaining eggs. Reserve the fried eggs on a plate.

          PREPARING THE WAGYU BEEF SLIDERS

          Heat a large cast iron skillet over medium-high heat, and add in 2 tablespoon of grapeseed oil.

          Season the Wagyu beef slider patties with kosher salt and freshly ground black pepper.

          Once the oil is slightly smoking, add the seasoned Wagyu beef slider patties to the skillet.

          Sear the patties for 2 minutes on each side. Once seared on both sides, place the Wagyu beef slider patties on a plate to rest.

          Preheat your oven to 375F.

          Cut the everything bagel rolls in half horizontally, creating a top bun and bottom bun.

          Place the bottom bun cut-side-up on a baking sheet. Add a slice of cheddar cheese to each bottom bun.

          Toast the cheese-topped bottom buns in the oven for 5 minutes or until the cheese is melted. Remove the baking sheet from the oven.

          Then, add a fried egg and a Wagyu beef slider patty to each bottom bun.

          Then, spread about 2 tablespoons of the chive cream cheese on each top bun.

          Lastly, complete each Wagyu beef slider by placing the lathered top bun on top of the Wagyu beef patty.

          FINAL STEPS

          Place all of the assembled Wagyu beef sliders on a platter.

          Serve, and enjoy!


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