Introduction

These Mini Melting Moments burger sliders are juicy, flavorful, and perfectly bite-sized. Paired with a creamy garlic aioli and sharp cheddar, they’re an irresistible treat for any gathering or casual meal.

A close-up of four mini burgers on a wooden board, each burger with a shiny, golden brown bun topped with coarse salt and green herbs; the bottom layer is a square piece of soft bread with melted cheddar cheese oozing at the edges, followed by a juicy, dark brown grilled beef patty, then a thick spread of creamy white sauce with green herbs mixed in; on top of the sauce are slices of red tomato and thin rings of purple onion, finished with fresh green arugula leaves underneath the top bun, all arranged in neat rows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (80% lean)
12 mini brioche buns
6 slices sharp cheddar cheese
4 cups mixed lettuce leaves
½ cup thinly sliced quick-pickled cucumber

Garlic Aioli:

½ cup mayonnaise
2 cloves garlic, finely minced
1 tsp Dijon mustard
1 tsp fresh lemon juice
Salt and freshly ground black pepper, to taste

Seasonings & Extras:

1 tsp sea salt
½ tsp freshly cracked black pepper
1 tbsp olive oil (for searing)

Instructions

Step 1: In a large bowl, place the ground beef and sprinkle evenly with sea salt and cracked black pepper. Gently mix with clean hands until just combined—avoid over-mixing. Divide the meat into twelve equal portions, roll each into a ball, then flatten to about ½-inch thickness. Press a small dimple in the center of each patty to prevent puffing during cooking.
Step 2: While the patties rest, prepare the garlic aioli. In a small bowl, whisk together mayonnaise, minced garlic, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate to let the flavors meld and the sauce thicken.
Step 3: Preheat a cast-iron skillet over medium-high heat for 3 minutes. Add olive oil and swirl until shimmering but not smoking.
Step 4: Add six patties to the hot skillet, spacing them evenly. Cook undisturbed for 2 minutes until a deep brown crust forms. Flip the patties, place a slice of cheddar on each, and cook for another 2 minutes. Repeat with the remaining six patties.
Step 5: Transfer all cooked patties to a plate and let rest for 3 minutes to redistribute the juices.
Step 6: Slice the mini brioche buns in half and toast them cut-side down in the skillet for 30 seconds until lightly browned. Spread a generous dollop of garlic aioli on the bottom half, layer with lettuce, then place a rested patty with melted cheese on top. Add pickled cucumber slices and crown with the top bun. Serve immediately while warm and melty.

Tips & Variations

For extra flavor, mix a splash of Worcestershire sauce into the ground beef before forming patties.
Use smoked cheddar or pepper jack cheese for a different twist.
Quick-pickle cucumbers by soaking sliced cucumbers in vinegar, sugar, and salt for at least 15 minutes.
If you don’t have brioche buns, small dinner rolls or slider buns work well too.

Storage

Store any leftover cooked patties and buns separately in airtight containers in the refrigerator for up to 2 days. Reheat patties gently in a skillet over low heat to avoid drying out, and toast buns fresh before assembling. Garlic aioli can be kept refrigerated for up to 3 days.

How to Serve

The image shows several small sandwiches arranged neatly in a wooden tray, each sandwich having five layers. The bottom layer is a toasted white bun with a light golden-brown crust, followed by a melted bright orange cheddar cheese slice. On top of the cheese rests a well-grilled, juicy brown beef patty. Above the patty is a thin, circular purple slice of onion, topped with bright green leafy arugula. The next layer is a dollop of white creamy sauce with visible herbs mixed in. The sandwich is capped with a slightly shiny, toasted white bun sprinkled with coarse white salt and small green parsley pieces. The background is a white marbled surface, and a small white ramekin with white sauce sits connected to the tray, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sliders ahead of time?

You can prepare the patties and garlic aioli a few hours in advance and keep them refrigerated. For best texture, cook the patties and assemble sliders just before serving.

What can I use instead of garlic aioli?

If you prefer, you can substitute the garlic aioli with plain mayonnaise, mustard, or a flavored sauce like chipotle mayo to suit your taste.