Beef Sliders with Sun-Dried Tomato Mayo and Spicy Pickles

• 10 mini brioche buns
• 1 lb ground beef
• 2 garlic cloves, minced
• 3 oz blue cheese, crumbled
• 1 tbsp worcestershire
• 1 tbsp dijon mustard
• 1 tsp salt
• 2 tsp freshly ground pepper
• 3 tbs olive oil

sweet and spicy pickles (or store-bought)

arugula

toothpicks

Sun-Dried Tomato Mayo

• 1 cup mayonnaise
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup oil packed sun-dried tomatoes, roughly chopped
• 2 tbsp finely chopped chives
• 3 garlic cloves
• 2-3 freshly ground pepper

Sliders

1. To make the sun-dried tomato mayo add all of the ingredients in a small bowl and whisk until smooth. This can be made ahead and stored in the refrigerator for up to 2 weeks.
2. In a medium bowl, combing the ground beef, garlic, blue cheese, worcestershire, mustard, salt and pepper.
3. Using your hands form 10 patties 2-inches in diameter and ½ inch thick. Using your thumb make a small indentation in the middle of each patty.
4. Heat olive oil in a cast iron skillet over medium/high heat until just beginning to smoke. Arrange patties in the skillet so they are not crowded. (You may have to cook them in two batches.) Once the patties are brown on one side (about 3 minutes) flip them and cook on the other side for 2 more minutes. Once the patties are cooked, transfer them to a paper towel lined platter and cook the second batch.
5. Toast the buns on a baking sheet cut side up on broil for just a few minutes until golden brown. Serve sliders on the buns with spicy pickles, arugula and sun-dried tomato mayo. Use a toothpick to hold together.