If you have ever tasted our Elate Grange Cuvée in an Icon Tasting then you will remember these delicious mini sliders complete with black garlic aioli and Balsamic, Garlic & Herb Jam. Most guests remember asking if there were more - Yum!
Add the ground beef and the seasonings to a medium bowl. Mix the seasonings into the beef until well incorporated. Form 1.5 ounce beef patties and store in the refrigerator until ready to cook.
Meanwhile, mic the mayonnaise in a blender with the peeled black garlic until it has formed a smooth spread. Or heat the freshly chopped garlic in a small pan with 1 tablespoon of olive oil. Cook over medium low for about 2 minutes, then remove from the heat and add directly into the mayonnaise.
Heat a large saute pan or heavy bottomed skillet (preferably cast iron) over high heat. Add one tablespoon of olive oil. Once the oil begins to shimmer add the sliders and cook over high heat for about 3 minutes then flip and cook for about 3 minutes on the other side. They should be at a nice medium rare. However if you would like your sliders to be cooked more finish them in a pre-heated 375 degree oven until they have reached the temperature of your liking.
To serve: Spread the garlic aioli on the top buns and the Williamson Wines Balsamic, Garlic, and Herb jam on the bottom buns. Add your cooked patties and finish them off by enjoying with Williamson Wines Grange Cuvee!