Beef and Sage Sliders with Gorgonzola

Don't worry...this isn't a recession-era recipe that cuts back on the size of your burger. Just a fun and different way to pack a lot of flavor into a little package. Go ahead...have two or three.

(I'm trying to figure out a way to make these and keep them hot for our Academy Award party this weekend. We'll see...)


And wine lovers, this is a good one for your favorite big red. Check the end of the posting for my suggestions...



Beef and Sage Sliders with Gorgonzola
From Everyday with Rachael Ray.
Makes 12 sliders.


12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil
1 1/2 pounds ground sirloin
1 tablespoon Worcestershire sauce
10 fresh sage leaves, finely chopped
1 large shallot, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
Salt and freshly ground pepper
2 cups baby spinach, thinly sliced
3/4 pound Gorgonzola cheese, crumbled

Preheat broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with olive oil.


In a medium bowl, combine the beef with the Worcestershire sauce, sage, shallot and parsley; season with salt and pepper. Divide into 4 equal pieces and 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 and 1 to 2 minutes on the other side for medium.


Top each bun bottom with some spinach, a slider and a few cheese crumbles. Place under the broiler to melt the cheese a bit, about 30 seconds, then set the bun tops in place.


Food/Wine Pairing: I actually served this at a wine pairing dinner. The sage and Gorgonzola make these sliders a great match with a red like Merlot. Columbia Crest Grand Estates is a good one. At our dinner, I poured one of my favorites, the Crios de Susana Balbo Syrah/Bonarda mix.