Mini Beef & Sage Sliders With Gorgonzola

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