Belgian Carbonnade Sliders With Chicons Au Gratin And Zin-Mayo Drizzle

Belgian Carbonnade Sliders With Chicons Au Gratin And Zin-Mayo Drizzle

Wine Varietal:


  • 2 Teaspoons vegetable oil for grill grates
  • Carbonnade Patties:
  • 1/2 Cup finely chopped yellow onion
  • 1/3 Cup Sutter Home Zinfandel
  • 1/4 Cup beef broth
  • 1 teaspoon brown sugar
  • 1 bay leaf
  • 1/4 teaspoon ground thyme
  • 2 1/4 Pounds. ground chuck
  • 1 tablespoons spicy brown mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Chicons au Gratin:
  • 3 medium Belgian endive, bottoms trimmed then halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 (3-inch square) slices smoked deli ham
  • 1 Cup shredded Gruyere cheese
  • 1 1/4Cup shredded Swiss cheese
  • Cup grated aged Parmesan cheese
  • Waffle Buns:
  • butter-flavor non-stick cooking spray
  • 12 frozen white dinner roll dough balls, thawed
  • Zin Drizzle:
  • 1/3 Cup mayonnaise
  • 2 tablespoons diced fresh plum tomatoes
  • 2 tablespoons fresh parsley
  • 1 tablespoon Sutter Home Zinfandel


  • Heat a gas grill to medium high heat.
  • Oil grill grates with vegetable oil.
  • For patties, in a small saucepan, bring onion, Zinfandel, broth, brown sugar, bay leaf and thyme to a boil over high heat.
  • Boil for 3 minutes, stirring often. Remove from heat.
  • Remove bay leaf.
  • Place mixture in a small bowl and place in freezer for 5 minutes. Place ground chuck, mustard, salt and pepper in a large bowl.
  • Pour cooled onion mixture over top. Work together with hands just until combined.
  • Divide into 12 balls.
  • Flatten to 3-inch rounds. Set aside for 5 minutes. Meanwhile, for Chicons au Gratin, brush cut sides of endive with olive oil then sprinkle with salt and pepper.
  • Grill, cut side down, for 3-4 minutes or until edges are browned.
  • Remove to a cutting board to cool. Set aside. While endive is grilling, prepare waffle buns by heating a large waffle iron according to manufacturer’s instructions. Spray with cooking spray. Halve dough balls then flatten each into a 2 1/2-inch circle. Place four dough circles at a time, 1-inch apart, on waffle iron.
  • Close and cook until waffle buns are golden brown. Remove and cover to keep warm. Repeat for remaining dough balls.
  • When half of waffle buns are done, place patties on grill. Cover and grill for 3-4 minutes per side for medium or to desired doneness, turning once.
  • To finish Chicons au Gratin, thinly slice endive. During last 2 minutes of grilling time for patties, place a ham slice on each patty. Add 1-2 tablespoons of sliced grilled endive on each then divide Gruyere cheese and Swiss cheese onto endive. Sprinkle evenly with Parmesan cheese. Cover and grill for 2 minutes.
  • For Zin Drizzle, puree mayonnaise, tomato, parsley, and Zinfandel in an immersion blender. To assemble, lightly drizzle Zin Drizzle over waffle buns.
  • Place a Chicons au Gratin- topped patty on 12 waffle buns.
  • Add a second waffle bun, Zin Drizzle side down, on each. Serve immediately.
  • Serves 6. (Two sliders per serving.)
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