Rachael Ray's Mini Burger Sliders

The Wandering Coyote at ReTorte has a series called Magazine Mondays. The idea I am told is to grab one of the recipes you've copied or torn from a magazine, prepare it and evaluate to see if it's a keeper.

I am choosing to make Rachael Ray's mini sliders. We like our hamburgers and who could resist luscious and rich Gorgonzola cheese.

The ingredients you'll need are:

12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil (EVOO), for liberal drizzling
1-1/2 pounds ground sirloin
1 tablespoon Worcestershire sauce (eyeball it)
10 fresh sage leaves, finely chopped
1 large shallot, finely chopped
2 tablespoons flat-leaf parsley, finely chopped (about a palmful)
Salt and freshly ground pepper
¾ pound Gorgonzola cheese, crumbled


Directions:

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



We used King's Hawaiian brand rolls.........



Brushing the browned rolls with olive oil and garlic........



2. 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.



3. Heat a large skillet over medium-high heat with a drizzle of EVOO. Cook the sliders for 3 minutes on the first side and 1 to 2 minutes on the other side for medium.




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



We used both Gorgonzola and Fontina slices....





Look at the little buggers all lined up next to fresh green beans........




So, is it a keeper? There have been some magazine recipes that most definately go in the file for future....but I am quite on the fence about this one.

It was easy, it wasn't too expensive, but it would not be on the dinner menu again...maybe a lunch. Doug pointed out that it would be great for when you really want a burger but it's raining, so no charcoal grilling.

If pressed I'd have to say I wouldn't keep it.

Thanks for letting me participate Wandering Coyote!