Norse Style Pork Sliders With Red Onion Mulled Wine Jam
Wine Recommendation
Sutter Home Sweet Red
Ingredients
- Jam:
- 1 Tbsp canola oil
- 2 medium red onions, halved and thinly sliced
- 1 tsp plus 1¼ cups granulated sugar, divided
- ⅛ tsp salt
- 8 oz Sutter Home Sweet Red
- 2 oz brandy
- 1 navel orange, juice and zest
- ½ cup lingonberry preserves (may substitute whole berry cranberry sauce)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- Cucumbers:
- 1 medium English cucumber, thinly sliced
- 2 Tbsp cider vinegar
- 1 tsp packed fresh dill, roughly chopped
- ½ tsp salt
- Burgers:
- 2 (8.8-oz) pkg gjetost cheese, room temperature
- 1 Tbsp canola oil
- ½ onion, finely chopped
- 2 large eggs
- 2 Tbsp Worcestershire sauce
- 1½ tsp fine smoked salt
- ½ tsp ground white pepper
- ½ tsp allspice
- ½ tsp nutmeg
- 1⅓ cups rye crispbread cracker crumbs
- 2 lb ground pork
- Other ingredients:
- 12 Square-shaped slider-sized potato buns
- 5 Tbsp butter, softened
- 3 Tbsp whole grain mustard
Instructions
- For the jam, heat oil in a large skillet over medium heat. Add the onions, 1 tsp sugar and salt. Cook until onions are a deep golden brown, stirring occasionally; this takes about 8-10 minutes. Remove from heat and add the remaining ingredients. Return to medium heat and bring to a simmer. Once simmering, turn heat to medium-high. Cook until a thin jam-like consistency is reached, about 20 minutes. Pour jam into a heat-proof bowl; set aside to cool. Jam will thicken further upon cooling.
- For the cucumbers, combine the ingredients in a shallow dish. Cover and chill.
- For the burgers, preheat a greased gas grill to medium heat.
- Turn each block of cheese onto its side. Using a thin sharp knife, cut each block into 8 slices and set aside.
- In a medium saucepan over medium heat, add the oil. Once hot, add the onion. Cook until softened, then set aside to cool for 5 minutes.
- Meanwhile, beat together the eggs, Worcestershire, smoked salt, white pepper, allspice and nutmeg until combined. Stir in the cracker crumbs and let stand about 5 minutes. Add the onion and pork to the egg mixture and mix gently until combined.
- Lightly press pork mixture into a 13×9 inch baking dish, being careful not to compact 16. Cut into 12 squares, pressing a ½-inch indentation into the center of each square. Use a small spatula to remove burgers. Gently smooth any rough edges with your fingertips.
- Grill burgers covered for 3-5 minutes per side or until internal temperature reaches 160 degrees F, or until desired degree of doneness. In the last minute or two of grilling time, top each burger with 1 piece of cheese. Replace cover on grill until cheese is warmed through. Reserve remaining 4 cheese slices for another use. Allow burgers to rest for 5 minutes.
- For buns, spread cut sides of buns lightly with butter and grill uncovered 1-2 minutes, or until lightly toasted. Spread bottoms with mustard. Drain cucumbers and add a thin layer over each bottom bun. Top with burgers. Place about 1 Tbsp of jam over each burger. Replace top buns over sliders.
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