Chipotle Aioli Burger Sliders

Miniature brioche burgers topped with a smoky, spicy chipotle aioli, cheddar cheese, crisp lettuce, and fresh tomato. Perfect for game day or entertai...

4 servings (12 sliders)
American Cuisine
🟡Intermediate★★★☆☆
May 28, 2025
28 views

Ingredients

🥩

1 pound

Ground beef

80/20 blend, divided into 12 portions

🥬

1 large

Tomato

ripe, thinly sliced

🥬

2 peppers

Chipotle peppers in adobo sauce

minced, reserve 1 teaspoon adobo sauce

🥬

12 leaves

Lettuce leaves

washed and dried

🥛

2 tablespoons

Butter

softened

🥛

6 slices

Cheddar cheese slices

halved

🍎

1 tablespoon

Lime juice

freshly squeezed

📦

12 pieces

Mini brioche buns

split

📦

½ cup

Mayonnaise

🥬

1 clove

Garlic clove

minced

🥬

½ teaspoon

Black pepper

freshly ground

🫒

1 tablespoon

Olive oil

🌶️

1 teaspoon

Salt

divided

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Combine the mayonnaise, minced chipotle peppers in adobo sauce, reserved adobo sauce, lime juice, and minced garlic clove in a medium bowl. Season with ¼ teaspoon of the salt and whisk until smooth and homogenous. This aioli gains complexity if made 30 minutes ahead, allowing flavors to meld.
Step 2
Place the ground beef in a large mixing bowl. Sprinkle with remaining ¾ teaspoon salt and black pepper. Gently fold with a spatula just until evenly seasoned—overmixing will toughen the patties. Divide into 12 equal portions (about 1.3 ounces each).
Step 3
Form each portion into a 2-inch-wide, ½-inch-thick patty. Press a slight indentation in the center of each with your thumb; this prevents the burger from doming as it cooks. Arrange the patties on a rimmed tray and refrigerate for 10 minutes to firm up, which helps them hold shape on the griddle.
Step 4
Preheat a cast-iron griddle or heavy skillet over medium-high heat until it reaches 375°F (190°C) on an infrared thermometer, or when a drop of water sizzles and evaporates on contact. Brush the surface with the olive oil.
Step 5
Place chilled patties on the hot griddle, leaving space between each. Cook undisturbed for 2–3 minutes until edges develop a deep brown crust and juices begin to pool on top. Flip each patty and immediately top each with a cheddar cheese slice half. Cook another 2–3 minutes until cheese is melted and the internal temperature reads 130°F (54°C) for medium-rare or 140°F (60°C) for medium when tested with a probe thermometer.
Step 6
While the second side cooks, spread softened butter on the cut sides of the mini brioche buns. Transfer buns to the griddle, butter side down, and toast for 20–30 seconds until golden and fragrant.
Step 7
Transfer cooked patties to a resting rack for 2 minutes; this brief rest allows juices to redistribute, ensuring a moist burger.
Step 8
Assemble each slider by spreading 1 tablespoon of the chipotle aioli on the bottom brioche bun, topping with a lettuce leaf, a rested cheeseburger patty, a slice of tomato, and finishing with the top bun. Serve immediately.

✨Chef's Tips

  • ★Chill formed patties for at least 10 minutes to solidify the fat—this prevents shrinkage and helps achieve a perfect sear.
  • ★Use an instant-read thermometer to hit your desired doneness precisely; remove patties at 5°F below final target as they rise in temperature while resting.
  • ★For extra flavor depth, toast buns on the same griddle surface after cooking burgers so they soak up beef drippings and carry savory notes.
  • ★Keep your aioli chilled until service; the cold sauce contrasts beautifully with the hot patty and prevents buns from becoming soggy.
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