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This mini hamburger is packed with layers of flavor. Serve with a side of crisp, tangy slaw and pair with California Syrah or Merlot.



  • For the slaw:
  • 1/3 cup (75 ml) mayonnaise
  • 2 tablespoons (30 ml) sugar
  • 2 tablespoons (30 ml) cider vinegar
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 3 cups (210 g) thinly sliced green cabbage
  • 1/2 cup (35 g) thinly sliced red cabbage
  • 1/4 cup (25 g) grated carrots
  • 1/4 cup (30 g) thinly sliced red radishes
  • For the burgers:
  • 4 ounces (112 g) soft Gorgonzola cheese
  • 8 small bread rolls, cut in half and very lightly toasted
  • 2 small tomatoes, thinly sliced
  • 8 small butter lettuce leaves, or other tender lettuce
  • 16 slices thin bacon, cooked until crispy
  • 1 pound (450 g) lean ground beef (do not use extra lean)
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • ketchup and mayonnaise

Serves four as a main course, serves eight as an appetizer


  • For the California Slaw:
  • In a large bowl, whisk mayonnaise, sugar, vinegar, honey, salt and pepper.
  • Add the green and red cabbage, carrot and radish.
  • Stir well, cover and refrigerate.
  • For the Mini BLT Burgers:
  • Spread the Gorgonzola evenly on one half of each roll.
  • Top the Gorgonzola with two slices of tomato, a lettuce leaf and two strips of bacon. Set aside.
  • In a medium bowl, mix the ground beef with salt and pepper.
  • Divide the meat into eight balls and pat into round patties 1/3-inch (.8 cm) thick.
  • Heat a large skillet over medium-high heat, add four of the patties and cook for 2 minutes.
  • Turn patties and cook for 1 minute longer or until fully cooked. Repeat with the remaining four patties.
  • Place one patty on top of the bacon on each of the prepared rolls.
  • Spread a little ketchup and mayonnaise on the inside of the remaining rolls, and place them ketchup-side down atop the patties.
  • To serve, place two burgers on each plate with a scoop of slaw.

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