Mini Melting Moments: Juicy Burger Sliders with Garlic Aioli Recipe
Delight in these Mini Melting Moments with juicy burger sliders perfectly seared in a skillet, topped with sharp cheddar, fresh lettuce, and tangy quick-pickled cucumbers. Finished with a creamy, flavorful garlic aioli, these sliders are easy to prepare and perfect for a crowd-pleasing appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 mini sliders 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Slider Patties
- 1 lb ground beef (80% lean)
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil (for searing)
Buns and Toppings
- 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
Instructions
- Prepare the Sliders: Place the ground beef in a large bowl. Sprinkle sea salt and cracked black pepper evenly. Gently mix with clean hands until just combined to avoid tough patties. Divide the meat into twelve equal portions, roll each into a ball, then flatten to about ½-inch thickness. Make a small dimple in the centre of each patty to prevent puffing during cooking.
- Make the Garlic Aioli: In a small bowl, whisk together mayonnaise, finely minced garlic, Dijon mustard, and lemon juice. Season with salt and freshly ground black pepper to taste. Cover and refrigerate to allow flavors to meld and to keep the sauce thick for spreading.
- Preheat the Skillet: Heat a cast-iron skillet over medium-high heat for about 3 minutes. Add olive oil and swirl to coat, heating until shimmering but not smoking—ideal for searing and locking in juices.
- Sear the Patties: Place six patties in the hot skillet spaced evenly. Cook undisturbed for 2 minutes until a deep brown crust forms. Flip the patties, immediately place a slice of cheddar cheese on each, and cook for an additional 2 minutes to melt the cheese. Repeat with the remaining six patties.
- Rest the Meat: Transfer cooked patties to a plate and let them rest for 3 minutes. Resting redistributes juices for a moist, flavorful bite.
- Assemble the Sliders: Slice mini brioche buns in half and lightly toast cut-side down in the skillet for 30 seconds. On the bottom bun, spread a generous dollop of garlic aioli, then layer with a lettuce leaf, a rested patty with melted cheddar, and several pickled cucumber slices. Top with the bun crown and serve immediately while warm and melty.
Notes
- Do not over-mix the ground beef to keep patties tender.
- The dimple in the patty center helps prevent puffing when cooking.
- Resting the patties ensures juiciness in every bite.
- Use a cast-iron skillet for the best sear and flavor.
- Quick-pickled cucumbers add a tangy crunch; substitute with fresh cucumber if preferred.
- Garlic aioli can be made ahead and stored in the refrigerator for up to 2 days.
Keywords: mini sliders, burger sliders, garlic aioli, brioche buns, cheddar cheese, quick pickled cucumber, appetizer, party food, skillet burgers
