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Norse Style Pork Sliders With Red Onion Mulled Wine Jam

Norse Style Pork Sliders With Red Onion Mulled Wine Jam

Wine Varietal:


  • Jam:
  • 1 Tablespoon canola oil
  • 2 Medium red onions, halved and thinly sliced
  • 1 Teaspoon plus 1 1/4 cups granulated sugar, divided
  • 1/8 Teaspoon salt
  • 8 Ounces Pinot Noir
  • 2 Ounces brandy
  • 1 Naval orange, juice and zest
  • 1/2 Cup lingonberry preserves (may substitute whole berry cranberry sauce)
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/4 Teaspoon ground cardamom
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground allspice
  • Cucumbers:
  • 1 Medium English cucumber, thinly sliced
  • 2 Tablespoons cider vinegar
  • 1 Teaspoon packed fresh dill, roughly chopped
  • 1/2 Teaspoon salt
  • Burgers:
  • 2 Blocks (8.8 ounces each) gjetost cheese, at room temperature
  • 1 Tablespoon canola oil
  • 1/2 Medium yellow onion, finely chopped
  • 2 Large eggs
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 Teaspoons fine smoked salt
  • 1/2 Teaspoon ground white pepper
  • 1/2 Teaspoon allspice
  • 1/2 Teaspoon nutmeg
  • 1 1/3 Cups rye crispbread cracker crumbs (crushed to the consistency of panko)
  • 2 Pounds ground pork
  • Buns:
  • 12 Square-shaped slider-sized potato buns
  • 5 Tablespoons softened salted butter
  • 3 Tablespoons whole grain mustard


  • Jam: 1. In a large skillet over medium heat, add the oil 2. Once hot, add the onions, 1 teaspoon sugar and salt 3. Cook until onions are a deep golden brown, stirring occasionally; this takes about 8-10 minutes
  • 4. Remove from heat and add the rest of the ingredients. Place back over medium heat and bring to a simmer
  • 5. Once simmering, turn heat to medium-high. Cook until a thin jam-like consistency is reached, about 20 minutes
  • 6. Pour jam into a heat-proof bowl; set aside to cool. Jam will thicken further upon cooling
  • Cucumbers:
  • 7. Toss all ingredients together in a shallow dish. Cover & chill until serving time.
  • Burgers: 8. Preheat a greased gas grill to medium heat
  • 9. Turn each block of cheese onto its side. Using a thin sharp knife, cut each block into 8 slices and set aside
  • 10. In a medium saucepan over medium heat, add the oil
  • 11. Once hot, add the onion. Cook until softened, then set aside to cool for 5 minutes
  • 12. Meanwhile, beat together the eggs, Worcestershire, smoked salt, white pepper, allspice and nutmeg until combined
  • 13. Stir in the cracker crumbs and let stand about 5 minutes
  • 14. Add the onion and pork to the egg mixture and mix gently until combined 15. Lightly press pork mixture into a 13×9 inch baking dish, being careful not to compact 16. Cut into 12 squares, pressing a 1/2-inch indentation into the center of each square.
  • 17. Use a small spatula to remove burgers. Gently smooth any rough edges with your fingertips 18. Grill burgers covered for 3-5 minutes per side or until internal temperature reaches 160 degrees F, or until desired degree of doneness
  • 19. In the last minute or two of grilling time, top each burger with 1 piece of cheese
  • 20. Replace cover on grill until cheese is warmed through. Reserve remaining 4 cheese slices for another use. Allow burgers to rest for 5 minutes
  • Buns and Assembly:
  • 21. Spread cut sides of buns lightly with butter and grill uncovered 1-2 minutes, or until lightly toasted
  • 22. Spread bottoms with mustard
  • 23. Drain cucumbers and add a thin layer over each bottom bun
  • 24. Top with burgers
  • 25. Place about 1 tablespoon of jam over each burger. Replace top buns over sliders
The Heart and Seoul of Korea Burgers

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© 2019 Sutter Home Winery, Inc. St. Helena, CA 94574