Mini Beef and Sage Sliders with Gorgonzola

Once again I headed to the garden and snipped some fresh herbs for supper. This time it was sage. The plant has a lovely earthy sweet scent. Sometimes I reach down and stir the leaves as I walk by, just to enjoy it.
So besides using it for Thanksgiving stuffing, what else is sage good for? This soup recipe is one of my favorites, and now these burgers can be added to the herb recipe collection:
Mini Beef and Sage Sliders with Gorgonzola
Rachael Ray
From Every Day with Rachael Ray
October 2006
MAKES TWELVE MINI SLIDERS
12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil for liberal drizzling
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 (I just bought a small container of blue cheese crumbles)
1. Preheat broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with EVOO.
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 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.