Sliders (with onions, cheese, and lettuce)

• 450 g | 16 oz | 2 1/2 cups ground beef
• 1 tsp wholegrain mustard
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp canola oil, for brushing
• 1 tbsp butter, melted
• 4 slider buns, split in half
• 1 small butter lettuce, leaves separated
• 1 small red onion, sliced
• 100 g | 3 1/2 oz | 3/4 cup blue cheese crumbles, or feta crumbles

1 Preheat a grill or broiler to a moderately hot temperature; if using a charcoal grill, wait until coals turn white hot.

2 Scrunch together ground beef, mustard, salt and pepper in a mixing bowl. Divide into four and shape into small patties; press a thumb indent into their centers to prevent uneven rising during cooking.

3 When the grill is ready, brush with some oil. Brush patties with melted butter and season with a little salt before placing on the grill.

4 Cover and cook for about 4-5 minutes, turning halfway through, until lightly charred and firm to the touch; cook for more or less time depending on your desired cooking degree.

5 When ready, remove from grill and let rest briefly, covered with aluminum foil.

6 To assemble, toast slider buns on the grill. Top bottom halves with lettuce and sit patties on top.

7 Top with red onion slices, blue cheese crumbles and tops of the buns before serving.

Serve with a glass of Root: 1 Cabernet Sauvignon.

If desired, you can spread the slider buns with mustard, mayonnaise or ketchup before assembling. The thickest parts of the patties should register at least 145F on a meat thermometer for medium-rare.