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Juicy Burger Sliders with Garlic Aioli Recipe
Ash Tyrrell

Juicy Burger Sliders with Garlic Aioli Recipe

When I made these Juicy Burger Sliders with Garlic Aioli for the first time, I couldn’t stop smiling with every bite. I’ve always loved sliders, but the creamy garlic aioli took them to a whole new level. The aroma filled my kitchen, making me eager to taste them instantly. These mini burgers are perfect for casual dinners, parties, or even cozy nights in.
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef — Choose 80/20 beef for juicy tender sliders. Lean beef can dry out quickly.
  • 1 teaspoon salt — Enhances flavor and helps the patties stay juicy.
  • 1 teaspoon freshly ground black pepper — Freshly cracked pepper gives a deeper flavor than pre-ground.
  • 12 mini brioche buns — Soft and slightly sweet perfect for sliders. Toasting them prevents sogginess.
  • 12 slices sharp cheddar cheese — Melts beautifully and adds richness; slice fresh for better melt quality.
  • 2 cups mixed lettuce leaves — Adds freshness and crunch.
  • 1 cup quick-pickled cucumber slices — Provide tang and balance the richness of the burger; thinly sliced onions or jalapeños also work.
  • 1 cup mayonnaise — Forms the creamy base; use full-fat for best flavor.
  • 3 garlic cloves minced — Fresh garlic creates bold, fresh taste. Avoid jarred garlic if possible.
  • 1 tablespoon Dijon mustard — Adds mild tang and depth.
  • 1 tablespoon lemon juice — Brightens and balances the sauce.
  • 2 tablespoons olive oil — Adds smooth texture and richness.

Method
 

  1. I gently mix ground beef with salt and pepper until just combined, then divide it into 12 equal portions. I shape each into small patties slightly larger than the buns since they shrink while cooking. A small thumb indent in the center helps them cook evenly.
  2. In a bowl, I whisk mayonnaise, minced garlic, Dijon mustard, lemon juice, and olive oil until smooth. I taste and adjust seasoning if needed, then refrigerate it so the flavors blend beautifully while cooking the burgers.
  3. I heat a skillet over medium-high heat with a little oil and cook patties for about 4–5 minutes per side. When almost done, I place cheese slices on top and cover briefly so they melt perfectly without overcooking the meat.
  4. Using the same skillet, I place the sliced buns cut-side down and toast them lightly. Toasting creates a slight crispness and prevents the buns from becoming soggy when aioli is added.
  5. I spread garlic aioli on the bottom bun, add lettuce, place the cheesy patty, and top with pickled cucumbers. Finally, I cap it with the bun lid, creating mini burgers packed with flavor in every bite.

Notes

• I keep the beef cold until shaping so patties stay firm and juicy.
• I never overmix the meat because it makes burgers dense.
• I always toast buns to prevent them from absorbing sauce too quickly.
• I make aioli ahead so flavors deepen before serving.
• I cook patties just until done to keep them juicy, not dry.
• I sometimes add a pinch of smoked paprika to patties for extra flavor.