Beef Sliders Stuffed with California Walnuts and Gorgonzola

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


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



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