Ground Black Angus Beef has a slightly better flavor than regular ground beef. Black Angus Cattle command a slightly higher price at the market, so these cattle tend to be raised with a little more care, which results in consistently good beef quality.
Black Angus Beef must be 3.9 or lower on the marbling quality scale and the cattle hide must be at least 51% black color. The Black Angus moniker is a guarantee that the beef comes from a specific breed of cattle and the cattle meet the health standards established in USDA Beef Grading System. Black Angus Beef at grocery stores usually compares to the better looking picks of USDA Choice Grade Beef. One might say that consistency is the name of the game, as far as Black Angus Beef goes.
Back in the mid 1980's, Honey Mustard Glaze was a popular item at trendy cafés. I once worked with a chef that liked Honey Mustard Glaze a little bit too much. Next thing I knew, the chef was making Honey Mustard Glaze special du jour items with everything from swordfish to scallopini. The regular customers grew weary of Honey Mustard Glaze after a short time and this item ended up getting burnt out before its time.
A few years later the national chain restaurants got ahold of the Honey Mustard idea. Chain restaurants served Honey Mustard on nearly everything and often the manufactured product actually contained little or no honey at all. Needless to say, chain restaurants thoroughly burnt out the Honey Mustard flavor combination.
Adding Sesame Oil to a Honey Mustard Glaze will renew the interest of guests. Sesame Oil gives Honey Mustard Glaze an Asian flavor. Sesame Honey Mustard Glaze goes well with just about any kind of meat or seafood, but the flavor will become tiresome if it is served too often.
Chinese Steam Buns have a semi sweet flavor and an interesting texture. Steam Buns are fairly easy to make. Steam Buns can also be purchased at an Asian food market or bakery. I found some nice quality frozen Mantou Steam Buns in the frozen food section at an Asian market. Mantou are a type of steam bun that is made in Northern China and they are the perfect size for making sliders.
Sesame Honey Mustard Glaze:
This recipe yields about 1/3 cup. (Enough for about 6 sliders.)
Step 1: Place 3 tablespoons of Dijon Mustard in a mixing bowl.
Add 3 tablespoons of honey.
Add 1 teaspoon of sesame oil.
Stir with a whisk till combined.
Step 2: Place the sauce in a small container.
Set the glaze aside or chill it for later use.
Sesame Honey Mustard Glazed Angus Beef Sliders on Steam Buns:
This recipe yields 3 sliders. (1 portion)
Step 1: Divide 6 ounces of Ground Black Angus Beef into 3 equal portions.
Select a ring mold that is the same width as the steam buns.
Use the ring mold to form 3 small burger patties.
Lightly season the sliders with sea salt and black pepper.
Step 2: Heat a sauté pan or griddle over medium heat.
Add 1/2 tablespoon of vegetable oil.
Grill the 3 slider patties on both sides, till they are lightly browned and almost fully cooked.
Step 3: Remove the sliders from the sauté pan and place them on a small broiler pan.
Spoon about 2 teaspoons of the Sesame Honey Mustard Glaze over each slider.
Place the pan with the glazed sliders in a 350ºF oven.
Roast till the glaze becomes aromatic and a few caramelized highlights appear.
Step 4: Remove the pan from the oven.
Pour about 1 more teaspoon of the Sesame Honey Mustard Glaze over the sliders.
Keep the sliders warm on a stove top.
Step 5: Warm 3 Mantou Steam Buns in a steamer or microwave.
Cut the steam buns in half.
Step 6: Place the steam bun bottom halves on a plate.
Place the Sesame Honey Mustard Glazed Sliders on the steam buns.
Canter the steam bun tops against the sliders.
Garnish the plate with pickles of your choice.
*The plate in the photos was garnished with Napa Cabbage Leaf, Roasted Red Pepper, Pickled Okra and Parsley.
These sliders taste so good, that no extra sandwich garnish is needed!