Beef Sliders Stuffed with California Walnuts and Gorgonzola

  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 10 mins


1teaspoon olive oil
4slices bacon, finely chopped
1/2cup finely chopped shallots
2cups finely chopped button mushrooms
1teaspoon salt
1teaspoon ground black pepper
1teaspoon Worcestershire sauce
1-- egg, lightly beaten
1pound 10% fat ground beef
4ounces Gorgonzola (or blue cheese), divided into 16 portions
32-- California walnut halves
16small dinner rolls (or 2, 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)


  1. Heat oil in a heavy saucepan over medium heat and sauté bacon until just cooked but not crisp.
  2. Add shallots and cook until translucent.  Add mushrooms and continue cooking until water evaporates, about 5 minutes.
  3. Transfer mixture to a large mixing bowl and let cool.  Add salt, pepper, Worcestershire sauce and egg to mixture.  Add beef and gently mix by hand until all ingredients are corporated, without overmixing.
  4. Divide mixture into 16 equal portions.  Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter, tucking a piece of cheese and 2 walnut halves into the centre of each patty.
  5. Grill patties on medium-high heat until cooked to preferred doneness.  Serve in small dinner rolls or between baguette slices with desired condiments.

Tip: If omitting bacon, increase olive oil to 2 tsp.  A pinch of sweet smoked paprika will bring back the bacon’s smoky flavor, if desired.

Recipe Courtesy of Canada 

Nutritional Info *per serving

  • Calories 210
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 3g
  • Cholesterol 45mg
  • Sodium 450mg
  • Potassium 220mg
  • Carbohydrate 15g
  • Fiber 1g
  • Sugars 2g
  • Protein 14g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 10%