Ingredients

  • 2 pounds ground sirloin
  • 1/4 cup Irish whiskey
  • 1 egg
  • 1/2 cup sweet onion – diced
  • 1 tablespoon fresh garlic
  • 1/2 cup Piccante Gorgonzola crumbles (set aside 1 tablespoon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup shredded purple cabbage
  • 4 potato bread baker's rolls or hamburger buns
  • 2 tablespoons Worchester

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Irish Mustard Sauce: 1 tbsp cornstarch, 2 tsp sugar, 1 tsp dry mustard, 1/2 tsp salt, 1 cup water, 1 tbsp butter, 1/4 cup vinegar, 1 tsp horseradish, 2 egg yolks, beaten. Put all ingredients in a sauce pan over medium heat. Continue whisking until smooth and thickened to consistency of pudding.
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Step 2

  • Gorgonzola Butter-Wash: In a microwave safe bowl, add remaining tablespoon of Gorgonzola crumbles and 2 tablespoons of butter and melt.
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Step 3

  • Whisk together to create a Gorgonzola butter-wash.
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Step 4

  • Brush Gorgonzola butter-wash on the inside of the top & bottom buns and toast on the upper or outer edges of grill. Once rolls are lightly toasted, remove.
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Meat

Step 1

  • Mix first 7 ingredients together thoroughly then add salt & pepper. Form patties and pat together well.
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Step 2

  • Cook meat over medium heat - be sure to coat grill with non-stick spray.
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Step 3

  • Cook about 8-10 minutes on each side.
  • Length: 10 minutes

Step 4

  • Set meat on bottom bun and spoon Irish mustard sauce on top of meat patty.
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Step 5

  • Add shredded cabbage and fold top and bottom together.
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