Hawaiian Red Veal Sliders

Ever since man first discovered fire, the smell of roasting meats and burning coals has been irresistible. But while the humble burger and its cousin the hot dog might do it for a tailgate party, we searched for something with a little more style for our summer grilling.

What we collected for our ultimate barbecue includes tender lamb sausages from Maui and venison with black pepper and juniper from Lanai.

And our burger? Hawaiian red veal from six-month-old calves raised humanely on the Big Island on a diet of milk and grass.

Ed Kenney and Dave Caldiero, the co-owners of town Restaurant in Kaimuki, know a thing or two about cooking for friends and family. They offer this recipe – along with handmade sausages, pate and salami – for some of the most luxurious burgers you’ll ever taste.

“The key to any burger is pre-salting the ground meat for 24 hours before cooking,” says Kenney. “Use a ratio of 1 tablespoon of salt per 5 pounds of meat. And in our recipe, the remoulade is flavorful, but mild enough to complement and not overwhelm the subtle flavor of the meat.

“If you can,” he adds, “buy Hawaiian red veal. It’s incredible.”


Recipe courtesy town Restaurant, Kaimuki Ingredients:

*1 tablespoon kosher salt
* 5 pounds Hawaiian red veal (or other ground meat)


Mix the salt into the ground meat and let sit covered for up to 24 hours.

Form into 2-ounce patties. Grill three to four minutes on each side.



* 1 cup mayo
* 2 tablespoons lemon juice
* 1/2 cup ketchup
* 4 tablespoons Dijon mustard
* 1/2 tablespoon Tabasco
* 1 teaspoon Lea and Perrin’s Worcestershire Sauce
* 1/2 small Maui onion, diced
* 2 tablespoons capers, chopped fine
* 2 tablespoons cornichon, chopped fine
* 2 anchovies, chopped
* 1 clove garlic, minced
* Zest of one lemon


Combine all of the ingredients. Mix well. Leave to sit covered and refrigerated. May be made up to two days in advance.

Assemble cooked mini-burger on top of bun. Top with remoulade and with accompaniments like Cheddar cheese and bacon.

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