Mini Beef and Sage Sliders with Gorgonzola Rachael Ray   From Every Day with Rachael Ray October 2006 MAKES TWELVE MINI SLIDERS 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 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.

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