Sicilian Sliders

Geyser Peak Winery

2306 Magnolia Drive
Healdsburg, CA 95448

The spices and herbs in the Italian sausage and sweet-tart flavors of the dried currants in the burger are a perfect complement to the fruit-forward notes of our new Geyser Peak Thermopoli, a red Rhone blend. The slow-cooked tomato base in the Sicilian slider sauce accentuates the deep earthiness of Syrah and Petite Sirah, while Mouvedre and Alicante Bouschet play up the sauce's natural acidity.

Sicilian Sliders

  • 2/3 cup bread crumbs
  • 3 tablespoons milk
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped onions
  • 3 tablespoons chopped fresh basil
  • 1 egg
  • 1 garlic clove, minced
  • Salt, to taste
  • 1/4 teaspoon freshly ground pepper
  • 1 pound ground Italian sausage
  • 2 tablespoons pine nuts
  • 2 tablespoons dried currants
  • 4 slices provolone cheese, each cut into 4 pieces
  • 16 mini slider buns
Preheat the oven to 350°F. Lightly oil a baking sheet. 

In a bowl, mix together the bread crumbs and milk; let stand for 5 minutes. Mix in the Parmesan, onions, basil, egg, garlic, salt and pepper. Add the sausage, pine nuts and currants and blend well. Using wet hands, form the mixture into 16 patties and place on the prepared baking sheet. 

Transfer to the oven and bake until the patties are light brown and cooked through, 15 to 25 minutes. 

Sicilian Slider Sauce

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 2 garlic cloves, minced
  • 2 cans (each 28 ounces) diced tomatoes with juices
  • 4 tablespoons chopped fresh basil
  • 1/2 cup Geyser Peak Thermopoli Wine
  • Salt and freshly ground pepper, to taste
In a large, heavy pot over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes with their juices, wine and 2 tablespoons of the basil and bring to a boil. 

Reduce the heat and simmer until the sauce thickens, breaking up the tomatoes with a fork, about 1 hour. Stir in the remaining 2 tablespoons basil. Season the sauce with salt and pepper.

For Assembly

  • 16 mini slider buns
  • 4 slices provolone cheese
To assemble the sliders: Split the buns in half and place in a large fry pan to toast. Place a piece of cheese on top of each slider patty and heat for 5 minutes. Place the patties on the buns and top with slider sauce. Serve with Geyser Peak Thermopoli wine.