Pork Sliders with Sweet/Hot Glaze, Grilled Peaches and Marcarpone Spread

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Sweet/Hot Glaze
½ cup Apricot jam
1Tbs. Chopped fresh ginger
1Tbs. Tamari Soy Sauce
1Tbs. Canola oil
1Tbs. Rice wine vinegar
Pinch of cayenne pepper

Marscarpone Spread
8 oz. Marscarpone cheese
1Tbs. Chopped fresh basil
2 Tbs. Fresh lemon juice
3 tsp. Sweet/Hot Glaze

1 lb. Ground pork
1 lb. Mild Italian sausage (bulk)
½ cup Chopped onion
2 Tbs. Fresh lemon juice
3 tsp. Sea salt
1 tsp. McCormick Montreal Steak Seasoning
½ cup Canola oil
12 Hawaiian Sweet Dinner Rolls
3 Fresh peaches, quartered, seeded


Prepare a gas grill by preheating to medium-high or a medium-hot fire on a charcoal grill with a lid. Prepare the glaze by combining all ingredients in a small saucepan. Place on grill and bring to a boil. Remove from heat and set aside.

To make the spread, mix Marscarpone cheese, basil, lemon juice and glaze together. Refrigerate until burgers are ready.

To make the sliders, mix ground pork, Italian sausage, onion, lemon juice, salt and steak seasoning together in a large bowl. Form 12 burgers the size of the dinner rolls. Brush one side of each burger with Canola oil, sprinkle salt and steak seasoning over top. Turn burger and repeat. Cut the peaches in quarters to remove pit. Place burgers and peaches skin side up on the grill. Cook burgers 10 minutes, flip and brush glaze on cooked side. Flip the peaches and brush with glaze. Cook peaches 2-3 minutes more and remove from heat. Cover with foil to keep warm. Flip burgers one more time after 10 minutes and brush with glaze. Remove from grill when internal temperature reaches 170 degrees.
Cut rolls in half and place on grill to toast during last minutes of grilling.

To make the sliders, put Marcarpone spread on each side of the roll, place burger on the bottom roll, a slice of peach and top of roll.

Makes 12 sliders.