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Fullblood Wagyu Beef Sliders with Beer Cheese Sauce on a Pretzel Bun
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Servings: 8 Sliders
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Beer Cheese Sauce
Pull the Fullblood Wagyu beef sliders from the freezer and place them in the refrigerator 1 day before making this recipe.
Season the sliders with Kosher salt and freshly ground black pepper on both sides.
PREPARING THE BEER CHEESE SAUCE
Melt the unsalted butter in a heavy-bottom saucepan over medium heat.
Add the finely chopped onions, and cook until soft (usually takes about 2 to 3 minutes).
Add the flour and cook for an additional 2 minutes while stirring. Cook until the flour and butter mixture starts to brown.
Whisk in the light beer slowly until smooth.
Reduce the heat, and cook until the beer begins to reduce and the alcohol is cooked out (usually takes about 4 to 5 minutes).
Add the heavy cream and minced garlic. Continue to cook for around 10 minutes, while stirring continuously, until the sauce thickens.
Remove from the heat, and season with 1/2 teaspoon salt, sriracha hot sauce, and a pinch of freshly ground black pepper.
Gradually whisk in the cheeses until they have melted completely.
Heat the grill to medium-high heat.
When the grill is hot, add the Fullblood Wagyu beef sliders. Space them out evenly on the grill.
Cook on one side for 3-4 minutes until browned. Then, flip the sliders, and cook to desired doneness.
Cut the pretzel buns in half, and butter both sides of the buns.
Place the bun halves on the grill, cut-side down. Grill until golden brown and toasted.
Place the buns onto plates. Add the grilled Fullblood Wagyu beef sliders to the toasted buns.
Top each slider with a scoop of beer cheese sauce, and serve immediately. Enjoy!
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