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Cabernet, blue cheese, and bacon jam sliders – 2018 Passing Time HHH Cabernet Sauvignon

Chef, Lenny Redé
Wine Pairings:  

There’s a lot of options when it comes to entertaining, and you can go as relaxed or elaborate as you feel. Looking for something to serve at your party that can be ready in under an hour and still bring the “Ahs” ? Try our elevated version of a classic slider topped with bacon jam and blue cheese for some steakhouse level happiness cozied between two buns. Let the envy begin!

Perfect with a big bold Washington Cabernet Sauvignon, this is a showstopper of an appetizer to go with a showstopper of a wine. Washington red wines are noted for the ample structure and tannin, well developed dark fruit character, and acidity. Great characters for aging that also create a memorable food pairing with this dish. Start with the black pepper and savory seasonings (Worcestershire, soy, mustard) in the sliders that complement the savory elements of a Cabernet-driven blend and enhance the fruitiness of the wine. Bold flavors of blue cheese and bacon jam further enrich the meaty slider  as well as a full-bodied red wine.

Our club selection, the Passing Time 2018 Horse Heaven Hills Cabernet Sauvignon is unforgettable (admittedly with or without the slider!) Plush and full bodied, the black and blue fruit flavors of the wine enhance the herbal, spicy character of the sliders while the new French oak profile complements the smoky savory flavors of the bacon jam.

Ingredients

Bacon jam
  • ½ lb bacon, diced
  • 2 medium onions, diced
  • 1 tsp fresh thyme 
  • 1 tsp grain mustard
  • 1 tbl honey
  • ½ tsp black pepper 
  • ¼ cup balsamic vinegar
  • 1 cup water (to cover)
For the sliders
  • 1 cup Cabernet Sauvignon or other bold red wine
  • 2 ounces croutons or crackers (ground)
  • 1 tsp black pepper
  • 2 tsp Worcestershire sauce
  • 1 tamari soy sauce 
  • 2 tsp Dijon mustard
  • 1 pound ground beef
  • 1 pound ground lamb
  • Kosher salt
  • 8 ounces gorgonzola or blue cheese
  • 12 pretzel rolls or slider buns
  • Mayonnaise
  • Arugula

Steps

1.

For the jam

Heat a heavy pot over medium heat and add the bacon. Cook until the fat is rendered and the bacon begins to crisp. 

2.

Drain all but a few tablespoons of fat from bacon and add the onions. Cook until browned, then add vinegar, water, thyme, mustard, honey and pepper.

3.

Add water to cover, bring to a simmer. Reduce until thick, then cool.

4.

For the sliders

Reduce Cabernet in sauce pan by half, remove from the heat and let cool.

5.

In the bowl of a food processor grind croutons or crackers to a crumb.

6.

In a large mixing bowl, combine bread crumbs and the wine reduction.

7.

Add black pepper, tamari, mustard and Worcestershire and stir until combined.

8.

Add lamb and beef, gently mix together until well combined.

9.

Form into 2.5 oz patties about 2.5 inches in diameter.

10.

Grill or broil burgers until cooked to your preference.

11.

Toast the rolls.

12.

Dress the rolls with a little mayonnaise and add arugula.  Garnish the patty with a tablespoon of bacon jam and a crumbled blue cheese.

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.