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Yeild: 8-10 sliders


1 lb. premium ground beef
1 shallot, diced
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 yellow onion, sliced into 1/2-inch thick rings
2 tsp. butter
1/2 cup Gorgonzola, crumbled
1 cup fresh arugula, or micro greens
10 sweet Hawaiian rolls, sliced in half
Aioli (Mix: 5 Tbsp mayonnaise, 1/2 tsp. minced garlic and 1 tsp. fresh lemon juice)


In a cast iron skillet, melt butter on low heat. Add the slices of onion, cover, and continue to caramelize on low heat for about 45 minutes, gently stirring on occasion. In a large bowl, combine beef, shallots, Worcestershire, salt and pepper. Form into 8-10 thin patties, about 3 inches in diameter. On medium-high heat (grill, bbq, or skillet- brushed with oil) grill patties for about 2-3 minutes per side. Remove from heat and sprinkle Gorgonzola crumbles onto each patty. If desired, place bread roll halves, face down, onto grill or skillet. Grill for 30 seconds or until lightly toasted. Dress finished burgers with aioli, caramelized onions and greens.