Made With
12 Slider Potato RollsIngredients
¼ Cup Mayonnaise
3 Tablespoons Whole Grain Mustard
1 Tablespoon Fresh Tarragon, finely chopped
20 Ounces (1.25 lbs.) Ground Wagyu Beef
Salt & Freshly Ground Black Pepper
1 Large Pear, cored and thinly sliced
5 Martin’s 12-Sliced Slider Potato Rolls
Baby Arugula
6 Ounces Young Gruyère or Jarlsberg Cheese
Serves: 5
Directions
Step 1
In a small bowl, stir together mayonnaise, mustard, and tarragon. Refrigerate until ready to serve.
Step 2
Split ground wagyu into 5 equal portions and form into slider-sized patties. Season each side with salt and pepper. Cook patties to desired doneness, (about 5-6 minutes for medium-rare) using a hot grill or pre-heated, lightly-greased cast iron pan.
Step 3
Transfer cooked patties to a plate and allow to rest while you prepare the cheese.
Step 4
Heat a medium non-stick skillet over medium heat. Place the sliced cheese in the pan and allow it to melt.
Step 5
Meanwhile, split apart 5 Slider Potato Rolls and spread each side with mayonnaise mixture, then dress the bottom half with arugula and pear slices. Place the patties onto the bottom half of slider rolls.
Step 6
Once cheese is melted and bubbly, pour the cheese evenly over the top of the patties. Top with other half of roll.
Step 7
Place sandwich picks into each burger slider. Serve immediately.
Recipe adapted from: www.dartagnan.com
