Mini Beef-and-Sage Sliders with Gorgonzola

Name: Mini Beef-and-Sage Sliders with Gorgonzola
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 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

Author:: Rachael Ray Every Day
Updated:: Jul 14, 2017
Original:: Dec 28, 2011

15minCook Time
15minPrep Time
12Servings

Ingredients

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

Preparation

Preheat the broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with EVOO.

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.

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.

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.