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Pair with our Angeline Russian River Valley Merlot
Served at the 2009 Wine & Food Affair Event at Martin Ray Winery!
Prepared by: Chef Bruce Riezenman, Park Avenue Catering, Cotati, CA
Serves 8
This recipe is simple, easy and fun to eat. The combination of the caramelized onions and the blue cheese pair well with Merlot. Use a good sharp blue like our local Point Reyes Farmstead Blue and excellent quality grass-fed beef.
Ingredients:
� 1 1/2 pounds ground beef, (18-20% fat)
� 1 teaspoon rosemary, chopped
� kosher salt (to taste)
� 8 grinds freshly ground black pepper
� 8 each small rolls (potato rolls or any other style that is soft and small)
� 1/4 pound Blue cheese
� 1 cup Merlot Caramelized Onions (recipe below)
Method:
Preheat oven to 350 degrees.
Form small burger patties that are approximately 2 1/2 � 3 ounces each. Be careful to press them gently so they remain tender. Sprinkle both sides with salt, ground pepper and rosemary. Pre-heat a grill to medium-hot. Rub a little oil on the grill and then cook the burgers medium-rare.
While the sliders are cooking, split the buns in half and toast on the corner of the grill. Place one cooked slider burger on each bun bottom. Top with blue cheese first followed by warm caramelized onions. This ensures the cheese will melt and stay on the burger when you eat it. Place bun top and enjoy!
Merlot Caramelized Onions:
This recipe makes more than you need for the burgers. It will keep in the fridge for a couple of weeks. Try it on sandwiches, grilled chicken or steaks.
� 4 each medium red onion, peeled and thinly sliced
� 2 cups Merlot
� 1/2 cup sugar
� 2 Tablespoons balsamic vinegar
� 2 each bay leaf
� pinch salt
� pinch cayenne
Place all the ingredients in a heavy bottomed sauce pot. Turn the heat to high, cover tightly and simmer for 15 minutes. Lower the heat to medium-high, remove the cover and continue cooking for about 45 minutes, stirring occasionally. As the liquid starts to thicken, lower the heat and stir with a wooden spoon until it is almost all evaporated. Allow to cool. Taste and add salt if needed. Store in a glass jar in the refrigerator. You can serve this warm or cold.
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