• 2 1/2 pound(s) ground beef
  • 2 teaspoons Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 jalapeno, chopped
  • 1 teaspoon thyme leaves, chopped
  • 2 teaspoons grill seasoning blend
  • 2 cloves of garlic, minced
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1 large onion, cut into thin strips
  • 8 oz. Cremini mushrooms, sliced
  • 1/3 cup dry white wine
  • Creamy mustard, for garnish
  • 1 cup baby arugula
  • 3 oz. blue cheese
  • 8 slider buns, split


In a large bowl, gently combine first 9 ingredients. Form into eight patties of equal thickness; refrigerate. In a large skillet, melt butter over medium high heat. Add onions and mushrooms and sauté 7-8 minutes. Add wine and cook down until almost evaporated. Remove pan from heat. Heat outdoor grill to high heat. For medium-rare burgers, grill meat for 2-3 minutes per side. Once meat is done, toast buns on grill 1 - 2 minutes. Assemble sliders and add mustard and arugula. Spoon mushroom mixture over each slider and top with blue cheese.

Cabernet Sauvignon