Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

The game of Clue inspired this recipe. It was done in the Kitchen with Colonel Mustard Pork Sliders.



Honey Wasabi Mustard:

1 cup yellow Mustard
1/2 cup Sutter Home Sauvignon Blanc
1/4 cup Heavy cream
2 Tablespoons Sour cream
1 Tablespoon Worcestershire sauce
3 teaspoons wasabi paste
1 Tablespoon Honey
1/4 teaspoon Kosher salt
1/8 teaspoon fresh ground pepper

Caramelized Red Onions:

2 Tablespoons Colavita Extra Virgin Olive oil
1 large Red Onion, thinly sliced
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup Sutter Home Zinfandel
1 Tablespoon honey


2 1/4 pounds ground pork
1/3 cup Honey Wasabi Mustard (from above)
2 garlic cloves, minced
1 Tablespoon fresh cherry peppers, seeds removed, finely chopped
2 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons Kosher salt
1 teaspoon fresh ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

12 very thin slices smoked ham
12 slices of Gruyere Cheese, each 1/4 inch thick. (If you can’t find Gruyere, use Swiss cheese in its place.)

12 mini burger buns or small soft dinner rolls, split

12 pieces Green Leaf lettuce, trim



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Honey Wasabi Mustard Glaze, in a medium bowl, whisk together the mustard, Sauvignon Blanc, heavy cream, sour cream, Worcestershire, wasabi, honey, salt and ground pepper until smooth. Set aside in a refrigerator.

To prepare the Caramelized Red Onions, heat the oil in a fireproof skillet on the grill over medium-high heat. Reduce the heat to medium-low and add the onions, salt and pepper, stir occasionally and cook for 10 to 15 minutes. Add the Zinfandel and honey and cook about 30 minutes or until the onions are caramelized, stirring frequently. Remove and set aside.

To prepare the patties, In a large bowl, add the pork, Honey Wasabi Mustard, garlic, cherry peppers, cumin, cinnamon, nutmeg, salt and fresh ground pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 12 patties and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the grill and brush with the Honey Wasabi Mustard glaze, cover and cook for 3 to 5 minutes. Turn the patties and brush with the Honey Wasabi Mustard Glaze, cover and continue cooking for another 3 to 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of smoked ham and a slice of Gruyere cheeses on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the bottom and top toasted side of the buns with some of the Honey Wasabi Mustard Glaze. Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty place a dollop of the Caramelized Red Onions. Add the toasted bun top with wooden skewers and serve immediately.

Makes 12 burgers.