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Mini Beef and Sage Sliders w/ Gorgonzola

Ingredients


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


Directions


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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