Cabernet and Gorgonzola Burger Sliders

5 from 2 votes

Cabernet and Gorgonzola Burger Sliders

Cabernet and Gorgonzola Burger Sliders – juicy and delicious mini sliders that will have your backyard crowd begging for more!!!

Prep Time10

Cook Time20

Total Time30

Course: Beef

Cuisine: American Recipes

Keyword: Cabernet and Gorgonzola Burger Sliders

Servings: people

Author: Bee Yinn Low

Ingredients

16 oz (450g) organic ground beef with at least 20% fat, makes three 1/3 lb. (100 g) patties
SYD Hot Rub or Salt & Pepper
2 tablespoons butter
1 medium red onion peeled, cut into half and sliced into 1/4 inch rings
½ cup good Cabernet Sauvignon
1 package Italian Gorgonzola Cheese
Mixed greens of your choice butter lettuce, arugula, or iceberg lettuce
½ cup spicy mayo Mix some Sriracha hot sauce into ½ cup of mayo
Hamburger buns

Instructions

Divide the 16 oz. (450 g) of beef into three portions of about 1/3 lb. (100 g) each. Shape each portion into a round patty about ½ inch (1 cm) wider than your bun, making a depression in the center to prevent bulging. Sprinkle both sides with SYD Hot rub and place on a wax paper-lined cookie sheet. Cover with plastic wrap and refrigerate until ready to cook.
Sauté the sliced red onions in 2 tablespoons of butter in a medium-hot pan. Season with SYD Hot rub. Cook for about 5 minutes for firmer onions or 15 minutes for a jam-like consistency. Add the Cabernet and simmer until reduced to a syrupy liquid. Remove and set aside.
Preheat your grill to 450°F (232°C) or use the hand test: hold your hand 6 inches (15 cm) above the grill; if you can hold it there for 2–3 seconds, it’s ready. Clean and oil the grates to prevent sticking. Place the patties on the hot grill, close the lid, and cook for about 5 minutes until nicely charred. If there’s excessive flaming from dripping grease, move the patties to a cooler spot. After 5 minutes, flip the patties and repeat to char the other side.
Once the second side is charred, move the patty to a cooler spot on the grill and cook until the internal temperature reaches about 150°F or until there’s no pink in the middle (use an instant-read thermometer). In the last minute of cooking, add crumbled Gorgonzola cheese and let it melt. Then remove the patty.
Toast the inside surfaces of the burger buns on the grill until they are browned. Remove them when toasted.
Spread some spicy mayo on the buns, then add greens of your choice to the bottom half. Place the melted Gorgonzola beef patty on top, followed by the Cabernet onions and more spicy mayo. Finish with the top half of the bun. Enjoy immediately with your favorite ale or beer.

Notes

Safety Note: With burgers, it’s advisable to cook until medium as there could be traces of Salmonella if eaten medium rare. Only cook medium rare if you ground the meat yourself from a whole piece of meat where you sliced off possible contaminated surfaces.

Nutrition