Mini Beef and Sage Sliders w/ Gorgonzola
24 Martin’s Party Potato Rolls, split
2 Garlic Cloves, halved
Extra-Virgin Olive Oil, for drizzling
3 Pounds Ground Sirloin
2 Tablespoons Worcestershire Sauce
20 Leaves Fresh Sage, finely chopped
2 Large Shallots, finely chopped
1/4 Cup Flat-Leaf Parsley, finely chopped
Salt and Freshly Ground Black Pepper
4 Cups Baby Spinach, thinly sliced
24 Ounces (1 ½ Pounds) Gorgonzola Cheese, crumbled
Optional Prep: Preheat broiler to high. Place the halved rolls on a broiler pan and lightly toast just until golden. Rub with garlic and drizzle with olive oil.
In a large bowl, combine beef, Worcestershire sauce, sage, shallot, and parsley; season with salt and pepper. Divide into 4 equal portions then form 6 slider patties from each portion, so you gave 24 mini sliders in total.
Heat a large skillet over medium-high heat with a drizzle of olive oil. Working in batches, cook sliders for 3 minutes on the first side, flip and cook 1 to 2 minutes on the other side, for medium doneness.
Add cheese crumbles (about 1 oz. per patty) to sliders toward the end of cooking to melt the cheese, before placing on buns. Alternately, you can transfer all 24 patties to a broiler pan, top with cheese, and broil on high for about 30 to melt the cheese.
Top bottom buns with spinach and slider patty covered with melted cheese, then add top buns. Serve and enjoy.
Bonus Tip: Try pairing with our Mini Salmon Sliders with Garlic Lemon Aioli to make “His and Hers” sliders!
Recipe adapted from: https://www.rachaelraymag.com