Cabernet And Gorgonzola Burger Sliders Recipes

CABERNET AND GORGONZOLA BURGER SLIDERS

Steps:

• Divide the 16 oz of beef into three portions of about ⅓ lb for each patty. You can use more beef and more buns to make enough for your party.
• Shape each beef portion with your hands into a round patty about ½ inch wider in diameter than your bun. Make a depression in the middle of the patty. This will help ensure that the middle will not bulge out after cooking. Sprinkle with some SYD Hot rub on both sides and place on wax paper lined cookie sheet. Cover in plastic wrap and leave in fridge until ready to cook.
• Cook the sliced red onions with 2 tablespoons of butter in a medium hot sauté pan. Season with some SYD Hot rub. Cook onions about 5 minutes if you like your onions less mush, or 15 minutes if you like your onions mushy like onion jam. Add the Cabernet and simmer until reduced to a syrupy liquid. Remove and set aside.
• Heat up your grill to 450°F or perform the hand test. The test is a measure of how long you can hold your hand 6 inches above the grill before withdrawing your hand. 2-3 seconds is equivalent to about 450°F. Ensure that your grates are cleaned and oiled before cooking to reduce sticking.
• Put patties onto the hot grill, close the grill cover, and wait until they develop a nice char (about 5 minutes). Some flaming is normal as the grease drips but if it flames excessively, move the patty to another spot where it is not flaming. After about 5 minutes, flip over and repeat to get a nice char on the other side. After char has developed on the second side, move the patty to a cooler spot on your grill and cook until internal temp is about 150 degrees or until there is no pink in the middle (I used an instant read thermometer). During the last minute of cooking, add some crumbled Gorgonzola cheese and wait until the cheese melts. Remove.
• 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.
• Toast the inside surfaces of your burger buns on your grill. Remove once toasted and browned.
• Spread some spicy mayo on your buns, add greens of your choice on the bottom half, add your melted Gorgonzola beef patty, top with Cabernet onions, more spicy mayo, and the top half of your bun.
• Enjoy immediately with your favorite ale or beer.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

JALAPENO BURGERS WITH GORGONZOLA

Steps:

• In a small skillet, heat oil and butter over medium heat. Add onion, salt and sugar; cook and stir until onion is softened, 3-4 minutes. Reduce heat to medium-low; cook until deep golden brown, stirring occasionally, 4-6 minutes., In a large bowl, mix jelly, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in. thick patties., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with caramelized onion, cheese and, if desired, sliced jalapeno.

NAPA VALLEY CABERNET BURGERS

Steps:

• Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
• Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
• Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.