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1
To make tonkatsu sauce, mix ketchup, Worcestershire, sake, ginger, garlic, sugar, and mirin in a saucepan.
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2
Bring to a boil.
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3
Reduce heat and simmer for 30 min (making sure to stir throughout), set aside.
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4
Mix ground chuck and sirloin with Kosher salt and make 16 patties, 2 oz. each.
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5
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
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6
Stir in sugar or mirin and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
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7
Heat a CAST IRON SKILLET over medium-high heat for 2 to 3 minutes (cast iron is VERY important!).
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8
Place the hamburger patties in the pan.
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9
Flip the burgers only once during cooking (doneness is up to you).
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10
Cut open brioche buns and toast in a 425 degree oven for 5 - 10 minutes.
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11
In a non-stick skillet, coat with cooking spray and cook quail eggs, sunny side up (keep each egg separate).
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12
Use a BBQ brush to slather the tonkatsu sauce on both sides of all patties.
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13
Place caramelized onions on bottom buns.
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14
Place patties on top of onions and top with quail egg.
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15
Allow the diner to place top half of bun on the slider, causing the egg to break and add the final touch to this delicious recipe!
