Mini Beef & Sage Sliders With Gorgonzola
12 Mini Dinner Rolls, Split
1 Garlic Clove, Halved
Extra-virgin Olive Oil For Liberal Drizzling
1½ Lbs Ground Sirloin
1 Tbsp Worcestershire Sauce
10 Fresh Sage Leaves, Finely Chopped
1 Large Shallot, Finely Chopped
2 Tbsp Flat-leaf Parsley, Finely Chopped
Salt & Freshly Ground Pepper
2 Cups Baby Spinach, Thinly Sliced
¾ Lb Gorgonzola Cheese, Crumbled
Preheat Broiler To High.
Place The Rolls On A Broiler Pan & Toast Until Golden. Rub With The Garlic & Drizzle With Olive Oil.
In A Medium Bowl, Combine The Beef With The Worcestershire Sauce, Sage, Shallot & Parsley; Season With Salt & Pepper.
Divide Into 4 Equal Pieces & Form 3 Sliders From Each Piece, 12 Mini Sliders Total.
Heat A Large Skillet Over Medium-high Heat With A Drizzle Of Olive Oil. Cook The Sliders For 3 Minutes On The First Side & 1 - 2 Minutes On The Other Side For Medium.
Top Each Bun Bottom With Some Spinach, A Slider & A Few Cheese Crumbles. Place Under The Broiler To Melt The Cheese A Bit, About 30 Seconds, Then Set The Bun Tops In Place.
Makes Twelve Mini Sliders