When the sun is high and the worries are low, your tastebuds will be begging you to whip up some Unbeatable Sliders! Sinking your teeth into a fluffy, mini brioche bun that is packed with a savory, blue-cheese-infused beef patty, sour pickles, and garden-fresh arugula and smothered in a homemade creamy and zesty sun-dried tomato mayo will make your brain catch up and understand your tastebuds craving! They'll come to agree that Unbeatable Sliders are undefeated in the bracket of flavor and deliciousness!
IngredientsFor the sundried tomato mayo: • 1 cup mayonnaise • 1 tablespoon lemon zest • 1 tablespoon lemon juice • 1/2 cup oil-packed sundried tomatoes, roughly chopped • 2 tablespoons chives, finely chopped • 3 cloves garlic, minced • 2-3 teaspoons ground pepper For the sliders: • 1 pound of ground beef • 2 cloves garlic, minced • 3 ounces blue cheese, crumbled • 1 tablespoon Worcestershire sauce • 1 tablespoon dijon mustard • 1 teaspoon salt • 2 teaspoons ground pepper • 3 tablespoons olive oil • 10 mini brioche buns • sweet and spicy pickles, to taste • arugula, to taste
In a small bowl, mix the mayonnaise, lemon zest, lemon juice, sundried tomatoes, chives, 3 garlic cloves, and 2-3 teaspoons of ground pepper, and whisk until smooth.
Chill the mayo, covered, in the refrigerator until the sliders are ready, or for up to 2 weeks.
In a medium bowl, combine the ground beef, remaining minced garlic, blue cheese, Worcestershire sauce, mustard, salt, and remaining pepper.
Use your hands to gently form 10 patties, 2 inches in diameter and 1/2-inch thick. Use your thumb to make a small indentation in the middle of each patty.
In a cast-iron skillet, over medium-high heat, warm the olive oil until it is just beginning to smoke, about 3-5 minutes.
Preheat the oven to broil.
Arrange the patties in the skillet so they are not crowded. You may have to cook them in two batches to avoid crowding.
Cook the patties until they are brown on one side, about 3 minutes.
Flip the patties and cook on the other side until brown, about 2 minutes.
While the patties are cooking, toast the buns, cut side up, on a baking sheet, and broil until golden brown, about 2-3 minutes.
Transfer the cooked patties to a paper-towel-lined platter.
Place the patties on the toasted buns and top with pickles, arugula, and sundried tomato mayo. Use a toothpick to hold it together.