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1
Place oven rack 6 to 7 inches from broiler and preheat to high.
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2
Cover a baking sheet or broiler pan with foil.
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3
In a large bowl, combine beef, salt and pepper.
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4
Divide meat into 8 equal balls, about 2 inches in diameter.
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5
Divide cheese into 8 equal portions.
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6
With your thumb, make an indentation in 1 of the meatballs and insert a portion of cheese cubes.
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7
Push the edges of the meatball over the indentation to completely cover the cheese (this prevents the cheese from leaking out during cooking), then flatten the meatball into a 1/2-3/4-inch-thick patty; place on prepared baking sheet.
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8
Repeat with remaining meatballs and portions of cheese.
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9
Broil until tops of patties are deeply browned, 6 to 7 minutes.
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10
Flip and broil until the second side is browned and patties are firm to the touch with no pink remaining in the center, about 5 more minutes (internal temperature should read 160 on an instant-read thermometer).
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11
In a small bowl, stir together mustard and honey.
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12
To serve, split open each roll and spread on 1 tsp mustard mixture.
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13
Top with 1 patty and spinach leaves, dividing equally among all sliders.
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14
OPTION: If you prefer to cook the sliders in a skillet rather than the broiler, mist the skillet with olive oil cooking spray and cook the burgers in 2 batches over medium heat for 5 to 6 minutes per side.
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15
By cooking in batches you eliminate overcrowding the pan, which would cause the patties to steam instead of developing a flavorful golden exterior.
