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Mini Beef-and-Sage Sliders with Gorgonzola

Makes 6 servings
Course Appetizer


  • 12 mini dinner rolls split
  • 1 garlic clove halved
  • Extra-virgin olive oil for liberal drizzling
  • 1 1/2 pounds ground sirloin
  • 1 Tbsp Worcestershire sauce eyeball it
  • 10 fresh sage leaves finely chopped
  • 1 large shallot finely chopped
  • 2 Tbsp flat-leaf parsley finely chopped (about a palmful)
  • Salt and freshly ground pepper
  • 2 cups baby spinach thinly sliced (a couple of generous handfuls)
  • 3/4 pound Gorgonzola cheese crumbled


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


Original recipe and image source: Rachael Ray Magazine
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