French Onion Sliders on Buttery Croissants

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I recently moved to Iowa from Pennsylvania and the beef here in Iowa is incomparable to any I have ever had.This burger hits every taste bud and every taste point in your mouth. It is absolutely satisfying. Eating just one slider is impossible…which is why this recipe calls for 12 little sliders big in flavor! This truly is a great appetizer or meal! Enjoy!


2 pounds ground chuck
1 dry packet of Lipton onion soup mix
1 onion chopped
4 shallots finely minced
1/4 cup finely chopped scallions
3cloves of garlic finely minced
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 tablespoon Lea and Perrins Worcestershire
2 tablespoons chopped fresh thyme
1 tablespoon A1 sauce
4 tablespoons Sutter Home Cabernet Sauvignon

12 slices of gruyere to fit burgers

3 tablespoons of vegetable oil for brushing grill rack
12 small croissants carefully cut in half


Preheat grill to a medium high heat.

To prepare patties, combine in a large bowl, ground chuck, soup mix, onion, shallots, scallions, garlic, salt, pepper, Worcestershire, thyme, A1, and wine. Handling as little as possible form into 12 small patties to fit croissants.

Wrap croissants in tin foil and set aside.

When grill is ready, brush rack with vegetable oil. Place patties on grill, cook turning only once,until done preference, about 2-3 minutes on each side for medium. Add cheese to burgers and close grill to melt. During the last few minutes of grilling burgers, place croissants wrapped in tin foil on grill to warm for 2 minutes.

To assemble the burgers, place burger/sliders on bottom half of croissant, add tops and serve.