Cheesy Moose "Bullwinkle" Sliders, Mini Brioche

Recipe from Chef Regan Reik Pier W Restaurant

Jul 18, 2008 Jacqueline Church

Sliders that you'll remember. Moose slider recipe from Executive Chef Regan Reik of Pier W Restaurant in Lakewood OH,

This recipe was one of four excellent starters at our Copper River Wild Salmon dinner in Cordova Alaska. Other items included razor clams. Grilled Halibut Cheeks in crisp wonton cones with avocado mash and organic tomato sorbet. Windy Bay Oysters rounded out our hors d'oeuvres.

If you want to replicate this menu at home, don't forget the granita instructions here. A tomato granita could make a good substitute for the sorbet here. Make a tomato water base by letting chopped fresh tomatoes drain in triple cheesecloth-lined colander, collecting the essence of the summer in a bowl - tomato water can be frozen in granitas or cubes for cocktails.

Chef Reik shares his recipe and as a bonus a recipe for his brioche buns. Wow, Thanks Chef!

Cheesy Moose “Bullwinkle” Sliders on Mini Brioche, with Spicy Aioli

Regan Reik, Executive Chef, Pier W Restaurant, Lakewood, Ohio

Serves 4

For the Burgers:

1 ½ lb ground Alaskan Moose Shoulder

1 T salt

1 tsp ground black pepper

2 whole eggs

1 tsp finely minced fresh garlic

For the Brioche Buns:

2 oz bread flour

½ oz dry active yeast

½ cup milk, lukewarm

5 whole eggs

1 lb. bread flour

1 oz sugar

1 tsp salt

8oz cubed, room temperature butter

1 whole egg, beaten

For the Aioli:

½ cup Hellman’s mayonnaise

2 T Frank’s red hot sauce

Zest of 1 lemon

Combine all ingredients for the burgers in a bowl, mixing well by hand.
Fry a small piece of the meat to test for seasoning, then portion into 2 oz patties.
In another bowl, mix the milk for the buns with the yeast, then mix in the flour with a wooden spoon. Let this set in a warm spot to rise to double its size.
After it rises, add in the eggs, one at a time, in a mixer with a paddle. Then add the rest of the flour, followed by the sugar and the salt. The dough will be thick and sticky.
Finally fold in the butter. Knead the dough briefly on a floured surface, then portion it into 1 oz “buns”.
Let the bun set on an ungreased cookie tray for 1 hour to let them rise before baking.
Brush each bun with a little of the beaten egg, then bake in a 350F oven for about 15 minutes, or until golden brown. Remove from oven and set aside to cool.
Mix all ingredients for the aioli, and set aside
Grill or fry the burgers, and top with your favorite cheese, I happen to love Muenster! Then, Spread a small amount of the aioli on either side of each sliced bun, serve and enjoy!

Bon Appetit!

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