Sliders with quail egg and sauce barnaise

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By Christina O'Haver By Christina O'Haver

SCOTTSDALE, Ariz. -- Executive Chef Patrick Karvis from TapHouse in Scottsdale makes sliders as an ode to National Burger Month, but these sliders come with a twist. They are topped with a quail egg and sauce béarnaise.

Creekstone beef sliders with a brioche bun, quail egg and sauce béarnaise

Serves four

For the béarnaise:

-2 cups clarified butter
-.25 cups chopped tarragon
-.25 cups red wine vinegar
-3 each egg yolks
-1 tsp. Tabasco
-Salt and pepper

Place the chopped tarragon and vinegar into a sauce pot and let simmer for 10 minutes. Place the egg yolks into a mixing bowl, and then place this over a pot of simmering water. Add 2 tbsp. of water to the egg yolks and begin whisking. Whisk the yolks until a pale yellow color or the "ribbon stage" in culinary terms. It should be a thick-like consistency, but do not scramble the yolks. Remove from the heat, and then start slowly adding the butter to emulsify. If this becomes too thick, thin it out with a little water. Season with the tarragon reduction, salt and pepper. Store at room temp. If the sauce gets to hot it will break.


-1.5 pounds Creekstone ground beef
-12 each Challah buns bottoms only
-12 each quail eggs

Form the ground beef into 2-ounce patties and season with salt and pepper, and then sear in a pan or flat top. Cook to desired temp. Toast the buns. Cook the quail eggs in a nonstick pan with some butter, salt and pepper to over medium. These eggs cook just like regular eggs but be gentle as they are fragile little guys. Place a patty onto the bun, and then top with a quail egg and then the sauce béarnaise. Garnish with micro greens or diced chives and enjoy!

TapHouse Kitchen

Hilton Village
6137 N. Scottsdale Rd., Ste. 108
Scottsdale, AZ 85253