Mini Beef-and-Sage Sliders with Gorgonzola

October 2006
Mini Beef-and-Sage Sliders with Gorgonzola

by 6 people

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Makes: 12 servings

Prep: 15 mins

Cook: 15 mins

  • 12 mini dinner rolls, split
  • 1 garlic clove, halved
  • Extra-virgin olive oil (EVOO), for liberal drizzling
  • 1 1/2 pounds ground sirloin
  • 1 tablespoon Worcestershire sauce (eyeball it)
  • 10 fresh sage leaves, finely chopped
  • 1 large shallot, finely chopped
  • 2 tablespoons flat-leaf parsley, finely chopped (about a palmful)
  • Salt and freshly ground pepper
  • 2 cups baby spinach, thinly sliced (a couple of generous handfuls)
  • 3/4 pound Gorgonzola cheese, crumbled
  1. Preheat the broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with EVOO.
  2. In a medium bowl, combine the beef with the Worcestershire sauce, sage, shallot and parsley; season with salt and pepper. Divide into 4 equal pieces and form 3 sliders from each piece, 12 mini sliders total.
  3. Heat a large skillet over medium-high heat with a drizzle of EVOO. Cook the sliders for 3 minutes on the first side and 1 to 2 minutes on the other side for medium.
  4. Top each bun bottom with some spinach, a slider and a few cheese crumbles. Place under the broiler to melt the cheese a bit, about 30 seconds, then set the bun tops in place.