Belgian Carbonnade Sliders With Chicons Au Gratin And Zin-Mayo Drizzle
Ingredients
- 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
Instructions
- 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.)