Ingredients
- 1 tsp olive oil
- 4 slices bacon, finely chopped
- ½ cup finely chopped shallots
- 2 cups finely chopped button mushrooms
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Worcestershire sauce
- 1 egg, lightly beaten
- 1 lb 10% fat ground beef
- 4 oz Gorgonzola (or blue cheese), divided into 16 portions
- 32 California walnut halves
- 16 small dinner rolls (or 2, 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)
Instructions
Makes: 16 sliders
Method: Direct grilling
Equipment: Stir-Fry and Paella Pan (or large saucepan), Mini Burger Basket
- Set the EGG for direct cooking at 400°F/204°C.
- Heat olive oil in a Stir-Fry and Paella Pan (or on the stovetop in a large saucepan).
- Add bacon and sauté until just cooked but not crisp.
- Add shallots and cook until translucent.
- Add mushrooms and continue cooking for about 5 minutes.
- Transfer the mixture to a large mixing bowl and let cool.
- Add salt, pepper, Worcestershire sauce, and egg to the mixture.
- Add ground beef and gently mix by hand until all ingredients are incorporated, being careful not to overmix.
- Divide the mixture into 16 equal portions.
- Using the Mini Burger Basket, form into thick patties (about 1½ inches thick and 2½ inches in diameter).
- Stuff each patty with a piece of cheese and 2 walnut halves in the center.
- Grill patties on the EGG until cooked to your preferred doneness.
- Serve in small dinner rolls or between baguette slices with desired condiments.
