Beef Sliders Stuffed with Walnuts and Gorgonzola
These itty-bitty burgers pack big taste with the combination of crunchy walnuts, tender beef and gooey Gorgonzola. Baby arugula provides a perfect peppery match for these mouth-watering sliders, which can be cooked on the BBQ, indoor grill or stovetop.
Recipe courtesy California Walnuts
| Servings |
| 16servings |
| Servings |
| 16servings |
Ingredients
- 1 tsp olive oil
- 4 slices bacon finely chopped (optional)
- 1/2 cup shallots finely chopped
- 2 cups button mushrooms finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Worcestershire sauce
- 1 egg lightly beaten
- 1 lb regular ground beef
- 4 oz Gorgonzola or blue cheese divided into 16 portions
- 32 walnut halves
- 16 small dinner rolls (or two 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)
Servings: servings
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Ingredients
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Instructions
- Heat oil in a heavy saucepan over medium heat and sauté bacon until just cooked but not crisp.
- Add shallots and cook until translucent. Add mushrooms and continue cooking until water evaporates, about 5 minutes.
- Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without overmixing.
- Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches (3.8 cm) thick and 2-1/2 inches (6.3 cm) in diameter, tucking a piece of cheese and 2 walnut halves into the centre of each patty.
- Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments.
Recipe Notes
Tip: If omitting bacon, increase olive oil to 2 tsp (10 ml). A pinch of sweet smoked paprika will bring back the bacon's smoky flavour, if desired.
Per serving (1 slider): about 249 calories, 12 g protein, 15 g fat (6 g saturated fat), 17 g carbohydrates, 1 g fibre, 37 mg cholesterol, 457 mg sodium. %RDI: 8% calcium, 13% iron, 2% vitamin A, 1% vitamin C.
