Gourmet Tuscan Sliders (mini burgers)
By Chef Donna Wright of Newbury College


These mini burgers are like nothing you’ve tasted before! A blend of pork, beef and fresh herbs, topped with gorgonzola cheese, and crowned with a carmelized onion relish, is finished with a balsamic/pomogranite reduction.

Serve these at your next cocktail party and be transported back to the old country!

Makes 6-3oz burgers

Mini burgers:
6-3 in. dinner rolls or buns
1/2 lb. ground Beef, 85% lean
1/2 lb. ground Pork
1 tsp. garlic, chopped
1 1/2 tsp. basil, chopped
1 1/2 tsp. oregano, chopped
1/4 tsp. kosher salt
1/4 tsp. ground black pepper

In a bowl, mix all of the ingredients, except the cheese, with your hands until they are combined. Divide the mixture into 6 balls and flatten each into 2 1/2 inch patties. Chill until ready to grill.

Gorgonzola Cheese:
4-8 ounces, crumbled (for top of burgers)

Topping:
1 large yellow onion, sliced in 1/4 inch slices
4 tbsp. extra virgin olive oil
1/4 cup golden or dark raisins
1/4 cup pine nuts, toasted
salt to taste
pepper to taste

Heat the oil in a saute pan over medium heat. Add the sliced onion and saute’ it until it is caramelized. Remove the pan from the heat. Add the raisins, nuts, salt and pepper. Put aside until you are ready to assemble the burgers.

Glaze:
1 cup 100% pomegranate juice
1/2 cup balsamic vinegar

In a small saucepan over medium heat, add the juice and vinegar and heat until the mixture turns into a syrup.

Assembly:
Grill the burgers. While they are cooking, split each bun or dinner roll in half. Place the burger on the bottom part of the roll.

Top each burger with crumbled cheese; then add the onion topping and spread the glaze on the bottom half of the roll. Place the glazed top on the burger and ENJOY!