Blue Cheese Ground Chuck Sliders with Red Onion Burgundy Relish

Blue Cheese Ground Chuck Sliders with Red Onion Burgundy Relish

by Matt 'The Butcher' Baird
The Wine Dive recommends Simply Naked Merlot to be paired with this dish.

Red Onion Porcini Burgundy Relish:
1 Tablespoon unsalted butter
1 medium red onion, diced
1 teaspoon Slap Ya Mama Original Cajun Seasoning
4 or 5 pieces Marx Foods Dried Wild Porcini Mushrooms
1 cup Burgundy

Caramelize the onion in the butter and SYM seasoning. Add the burgundy and the 'shrooms and reduce until very, very thick.

For the sliders:
Line a baking pan with plastic wrap. Put one pound of nice fresh ground chuck on the plastic wrap. Flatten the beef with your fingers until it's about 1/4 of an inch thick. Place the pan in the freezer for 30 minutes. When the meat is almost frozen, cut it up into uniform squares, about an inch and a half wide. A pizza cutter works especially well for this. Quickly brown the sliders well on both sides and assemble. I use Martins Party Size Potato Rolls. Put a slider on one half of the roll, top with the relish, some crumbled blue cheese, and the other half of the bun, serve with onion rings and curly fries.