Grass-Fed Beef Sliders with Creamy Goat Cheese and Crispy Fried Shallots

Grass-Fed Beef Sliders with Creamy Goat Cheese and Crispy Fried Shallots

Chef Allie Wolfe Phelps

This recipe was created in conjunction with the release of the 2009 Insignia and to encourage you to think outside the box when serving Insignia at your next gathering.  Welcome your guests as they arrive at your party with a glass of Insignia and miniature slider paired perfectly to match.

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Makes 8-10 Sliders

Ingredients:

  • 1 shallot, minced + 3 shallots finely sliced into rings, divided
  • 1 Tablespoon sherry vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 pound grass-fed beef, ground
  • ½ Tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 Tablespoons all-purpose flour, seasoned with a pinch of salt and pepper
  • 1 cup neutral frying oil, such as rice bran or vegetable
  • 1 small log goat cheese
  • 12 slider buns


Instructions:

  1. Combine the minced shallot, sherry vinegar and Worcestershire sauce in a small bowl and toss to combine.  Allow to mellow at room temperature for 20 minutes
  2. After 20 minutes have elapsed, combine shallot mixture with ½ Tablespoon salt, ½ teaspoon black pepper and the ground beef - mix thoroughly to combine.  Then form into approximate 2 ounce sized patties
  3. Meanwhile, heat the oil in a small saucepan.  In batches, toss a small handful of the thinly sliced shallots into the seasoned flour mixture and then shake vigorously to remove all excess flour.  Be sure to do this in batches or the shallots will lose their crispiness.
    1. When your oil is ready, fry each handful of prepared shallots, removing with a slotted spoon*.  Repeat the entire process again until all of the shallots are fried
  4. While you’re frying your shallots, preheat your grill or skillet.  Cook the patties for a few minutes on each side and then flip
    1. About a minute before you’re ready to take your patties off the grill, top each patty with 1-2 teaspoons of goat cheese.  Although the goat cheese will not melt, it will soften and act as a bed for the crispy shallots.  Remove patties from the grill and allow them to rest for a minute
  5. To build your sliders, place each patty atop the base of a slider bun, garnish with some crispy shallots and gently place slider bun on top.  Serve immediately.

 

*A good way to check if your oil is ready for frying is to insert the handle of a wooden spoon directly into the pot of hot oil.  If bubbles arise from the handle you are ready to fry.