MAKES 12 SLIDERS
These mini burgers are so delicious that they never last at a gathering. The secret of a good burger is in the ground meat—use ground round, which has a fat content of about 15 percent. Mini dinner rolls make great slider buns, but if you can’t find them, cut hot dog buns crosswise into three pieces. Enlist a second pair of hands to help you build the sliders before serving, and have the toppings ready and work assembly-line fashion.
AÏOLI
1/3 cup mayonnaise
1 large garlic clove, crushed through a press
11/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
SLIDERS
1 pound ground round (85% lean)
Olive oil, for brushing
8 thin 2-inch-square (about 3 ounces) slices sharp Cheddar cheese
12 miniature hamburger buns or dinner rolls
2 plum tomatoes, cut crosswise into 12 slices
12 slices dill or sweet pickle
1/2 cup baby arugula
1. To make the aïoli: In a small bowl, combine the mayonnaise and garlic. Cover and refrigerate for at least 1 hour to blend the flavors.
2. In a small bowl combine the salt and pepper.
3. In a medium bowl, mix half of the salt-and-pepper mixture with the ground round and divide into twelve 2-inch-wide patties. Brush the patties on both sides with the olive oil, place on a platter, and sprinkle with the remaining salt-and-pepper mixture. Let the patties stand at room temperature while preparing the grill.
4. Prepare a grill for direct and indirect cooking over high heat. Brush the grill grate clean. For a charcoal grill, let the coals burn until they are covered with white ash. Spread most of the coals on one side of the grill, scattering a few coals on the opposite side. For a gas grill, preheat the grill on high, and then turn one burner to very low.
5. Meanwhile, place the patties over the heated side of the grill. With the grill covered, grill the patties until the undersides are browned, about 2 minutes. Flip the patties and top each with a Cheddar slice.
6. Place the buns, cut sides down, on the unheated side of the grill. Cover and grill until the patties are browned, about 1 minute for medium rare sliders, and the buns are heated, taking care that the buns do not burn. Transfer the buns to a platter, and top each with a patty.
7. Spread each bun with some aïoli, then top with a tomato slice, a pickle slice, and a few arugula leaves. Close the bun and serve immediately.