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Beef Sliders With Gorgonzola & Guava BBQ Sauce

by , Chef, Seattle, Washington

Beef Sliders With Gorgonzola & Guava BBQ Sauce

Makes 12 sliders

  • 12 (4-ounce) Certified Piedmontese ground beef patties
  • 12 Hawaiian sweet rolls

Grill the beef sliders for 3 to 4 minutes on each side, or to desired temperature. Meanwhile, warm the buns in the oven. When sliders are done, top each patty with a tablespoon of Gorgonzola Cheese Crust (recipe follows) and broil for 1 minute in the oven until the cheese is slightly melted. Spread one side of the bun with Guava BBQ Sauce (recipe follows), place the beef sliders on the bun, and top with onion rings.

    • Gorgonzola Cheese Crust
    • ¼ cup Gorgonzola cheese
    • 1 teaspoon butter
    • 2 tablespoons panko bread crumbs
    • 1 teaspoon thyme
    • Pinch of salt and pepper

    Combine all ingredients in a food processor until well mixed. Place in a sealed container in the refrigerator until ready to use.

      • Guava BBQ Sauce
      • 1 cup concentrated guava juice
      • ½ cup brown sugar
      • 2 tablespoons liquid smoke
      • ½ cup rice wine vinegar
      • 1 tablespoon finely minced garlic
      • 1 cup ketchup
      • ½ teaspoon freshly cracked pepper
      • 1 teaspoon finely chopped fresh thyme

      In a small saucepot over medium heat, simmer the guava concentrate, vinegar, sugar, liquid smoke, and garlic until reduced by half. Add the ketchup and simmer for 20 minutes. Add the fresh thyme and cracked pepper, then remove from heat. Set aside and let it cool down before serving.

        • Onion Rings
        • 1 yellow onion, thinly sliced on a mandolin or by hand
        • 1 cup flour
        • 1 tablespoon garlic powder
        • 1 teaspoon salt
        • ½ cup cornstarch
        • ½ teaspoon black pepper
        • 4 cups canola oil

        In a small pot, preheat the oil to 350°F. In a small bowl, cover the sliced onions with ice water and set aside for 20 minutes. Combine the rest of the ingredients in a large bowl and mix well. Strain the onions and toss in the flour mixture until well coated. Fry the onions in the oil for 2 to 3 minutes, then set aside on a paper towel until ready to use.

        Pairing: Marborough Sounds Pinot Noir or any beer

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