Some things just shouldn’t ever be put together… like:

• Small children & sharp objects
• Sunbutter & my tastebuds (View applicable rant here)
• The outfits that appear on PeopleOfWalmart.com

On the other hand, some combinations are wildly successful, especially when it comes to food. My favorites include:

• Beer & Buffalo Wings
• Chocolate & Peanut Butter
• Red Wine & Beef
• Chips & Guacamole
• Apple Pie & Cheddar Cheese (Don’t knock it til you try it)

…I could go on with both lists for a long while. Let’s backtrack to #3. While on a recent vacation, I was rambling out loud about nothing (surprise surprise) and got on to the topic of needing to invent new burgers. I’ve done southwest in the form of meatloaf, peppers and burgers… had to step away from the Tex Mex inspiration before you all started thinking I was a one-trick pony.

Then it hit me… WINE. BURGERS. Must try! Beer fajitas are so 2004.

So… here you go. A way to class up your Fourth of July BBQ this weekend. Also, an excuse for me to use that cute little slider mold I found at Target in the dollar section 2 months ago. However, it set me back $3… quite the extravagant purchase. But you’re worth it, readers, yes you are. Shutting up now.

Cabernet Sliders

Ingredients

• Ground Beef
• White Onion, Chopped
• Mushrooms, Cleaned and Chopped
• Extra Virgin Olive Oil
• Approx 1/2 cup Cabernet (or Red wino of your choice)
• Rosemary
• Garlic Powder
• Salt & Pepper

Step 1) Heat olive oil in a skillet over medium heat.

Step 2) Begin to saute onions in EVOO and salt. When they begin to turn translucent, add in the red wine. Saute for a few more minutes, stirring constantly, until the wine has somewhat reduced.

Step 3) Scoop onions out of the skillet, and add in the mushrooms. Add in a bit more EVOO & salt if desired, cook until tender.

Step 4) Set aside your nicely tinted wine-flavored veggies.

Step 5) In a mixing bowl, combine the ground beef and HALF of the sauteed vegetables. Season GENEROUSLY to taste with Rosemary, Garlic Powder, Salt and Pepper.

Step 6) Mold into miniature or normal size patties, and cook however you please. Top with the remainder of the sauteed veggies.

Food is so much cuter when it’s miniature.

Next time I make these, there’s going to be some bacon provolone lettuce wrap action. Better looking photos to come, I swear.