People Sliders Rachael Ray   From Every Day with Rachael Ray April-May 2006 SIX SERVINGS 1 pound ground lamb or beef 2 teaspoons Worcestershire sauce (eyeball it) 1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful) 1/2 teaspoon ground cumin (eyeball it) Extra-virgin olive oil (EVOO), for drizzling 6 small round dinner rolls, split Combine the meat with the Worcestershire sauce, grill seasoning and cumin in a medium bowl. Form 6 thin 3-inch patties and drizzle each on 1 side with EVOO. Heat a nonstick skillet over medium-high heat and cook the patties, olive oil side down, for 3 minutes per side for medium well. Serve the burgers on the dinner rolls with the topper of your choice.

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