For summer entertaining, these mini burgers are easy to prepare, full of flavor and a real crowd pleaser.
2 yellow onions, sliced
2 tablespoons butter
1 teaspoon onion powder
1 pinch paprika
2 teaspoons minced fresh garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 1/2 pounds ground chuck
1 tablespoon Big House Red wine
12 (3-inch) dinner rolls, split and grill-toasted
1 bunch watercress
1 bunch radicchio
- In a skillet, sauté sliced onion in butter over medium heat, stirring occasionally, until softened and golden in color; keep warm.
- For Burger Patties: In a medium bowl, combine onion powder, paprika, garlic, pepper, salt, wine and beef. Shape into 12 small 3-inch round, 1/2-inch thick mini-patties. Grill until browned, three to four minutes per side.
- To Serve: On bottom of each roll, place the grilled patty first, followed by the sautéed onions, watercress and radicchio. Cap with the dinner roll top.
Makes 12 sliders.
Recipe and photograph provided courtesy of www.octavinhomewinebar.com; through ARA Content.