Mushroom-Blue Cheese Sliders

Sliders = Mini burgers, what a wonderful idea! I can't say that I've made sliders often and I am wondering why not (scratchin' head inserted here). They are the perfect size and portion to satisfy those "burger cravings" that come along every so often.  I picked up some slider potato rolls and they are just so tasty on their own, right? Well, let me tell you toasted up with a little bit of steak sauce on each side really does the trick on these little burgers.

I prepared 2 sliders for each of us with a side of sweet potato fries and balsamic brussel sprouts. It was a nicely balanced meal. Check it out...

Mushroom-Blue Cheese Sliders       

Serves 2

Mushroom-Blue Cheese Sliders

ingredients

• 2 tsp EVOO
• 1 clove garlic, minced
• 1 1/2 cups sliced shrooms
• 1/2 lb ground sirloin
• 2 Tbsp steak sauce
• 1/4 cup crumbled blue cheese
• 4 slider rolls (I used Martin's potato rolls)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.Heat a cast iron skillet over medium heat. Add the EVOO and garlic and saute for 1 minute. Add the shrooms and cook for 3 minutes or until they are golden brown. Don't stir the shrooms around too much, just let them brown. Season with S&P. Remove from the skillet and set aside.

2. In the same skillet, heat over medium. Season the beef with S&P and form into 4 patties, do not over work the meat! Brush each patty with some steak sauce. Add the burgers to the hot skillet and cook for 3 minutes on first side. Then, flip them and add the cheese crumbles to the cooked side of each burger. Cook for 3 minutes and remove.

3. While the skillet is still hot, brush each side of the buns with some steak sauce and toast the rolls. Serve the burgers on the buns topped with shrooms.

Enjoy!

This recipe was adapted from Cook This Not That.