Anticiplate

I have been mad at Seattle. But, today we made up. It finally got above 70 degrees. I mean, it IS the middle of June….but, we are no longer in a fight. 

My new culinary obsession are sliders. I think it is because when you eat anything miniature, it just tastes better and seems more impressive. I have been craving a burger since the weather has finally decided to get a little warmer, so this is what I came up with. 

The “gourmet” part of this burger is that you nestle a morsel of gorgonzola cheese in the middle. When you take a bite, the cheese melts all over the burger and down your chin. It is well worth the napkins. 

Serves 2 as an entree 

(makes 6 sliders)

Prep time: 20 minutes

Cook time: 40 minutes

Caramelized Onions:

2 tbsp. olive oil

2 yellow onions, thinly sliced

1 tbsp. brown sugar

1 tbsp. balsamic vinegar

Kosher salt and Cracked black pepper, to taste

Herb Sliders: 

1 lb. ground beef (16% fat)

2 tbsp. flat leaf parsley, chopped

1 tsp. fresh thyme leaves, chopped

2 tbsp. chives, finely minced

1/2 tsp. worcestershire sauce

3/4 tsp. kosher salt

1/2 tsp. cracked black pepper

6 grape-sized pieces of soft gorgonzola or blue cheese (about 3 oz. )

2 tbsp. olive oil

6 small dinner rolls, split

For the caramelized onions:

Heat 2 tbsp. olive oil in a large heavy bottomed skillet. Add in the onions and brown sugar. Cook over medium-low heat, stirring often, until soft and caramelized about 20 minutes. Add the balsamic vinegar and stir to incorporate. Season to taste with salt and pepper. Set aside until ready to use. 

For burgers: 

In a large mixing bowl, combine the beefs, herbs, worcestershire sauce and salt and pepper. Mix lightly until just combined. Divide into 6 portions. Take gorgonzola (or blue cheese) and form beef patty around the cheese so that the cheese in perfectly in the center of the patty (it should be almost like a secret). Repeat with the remaining 5 sliders. 

Heat 2 tbsp. olive oil in non-stick skillet over medium-high heat. Cook burgers for 3 minutes on the first side, and two minutes on the second side. (If it looks like they are still too rare, you can cover the skillet for another minute to cook them with the steam). 

To serve, place the gorgonzola herb slider on the bottom of the dinner roll. Top with the caramelized onions. Insert a toothpick into each burger to hold them together.