Preparation Steps
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.
Gorgonzola Butter-Wash: In a microwave safe bowl, add remaining tablespoon of Gorgonzola crumbles and 2 tablespoons of butter and melt.
Whisk together to create a Gorgonzola butter-wash.
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.
Meat: Mix first 7 ingredients together thoroughly then add salt & pepper.
Form patties and pat together well.
Cook meat over medium heat - be sure to coat grill with non-stick spray.
Cook about 8-10 minutes on each side.
Set meat on bottom bun and spoon Irish mustard sauce on top of meat patty.
Add shredded cabbage and fold top and bottom together.