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.