Truffle Burger Sliders Recipe

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp black truffle oil, 1/2 tsp Dijon mustard, 1 tsp fresh lemon juice, and 1 minced garlic clove. Whisk until smooth.

Season aioli with 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust: add up to 1/2 tsp more truffle oil for stronger truffle flavor or more lemon for brightness. Refrigerate for at least 15 minutes (or up to 2 hours) to let flavors meld.

Divide 1 lb ground beef into 6 equal portions (roughly 2.5 oz each). Gently form each portion into a 2 3/4–3 inch wide patty, about 1/2 inch thick. Avoid overworking the meat to keep patties tender; press a shallow dimple into the center of each patty to prevent doming as they cook.

Season both sides of the patties evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce (lightly brush or sprinkle). Let sit at room temperature for 5–10 minutes while you heat the pan.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat. When oil is shimmering and just starting to smoke, add the patties (work in batches if necessary so not crowded).

Cook patties 2 to 3 minutes on the first side without moving, until a brown crust forms. Flip and cook another 1.5 to 2 minutes for medium (adjust time for desired doneness).

About 30–45 seconds before the patties are done, place a slice of Havarti cheese on each patty, cover the pan with a lid or tent with foil to melt the cheese thoroughly (about 30–45 seconds). Remove from heat and let rest briefly.

While patties cook, prepare buns and vegetables: slice tomato thinly and separate onion into rings. Shred lettuce and pat dry on paper towels so it doesn’t make buns soggy.

Heat a clean skillet over medium heat. Spread 1 tablespoon softened butter across the cut faces of the 6 slider buns. Toast buttered sides on the skillet until golden and slightly crisp, about 30–60 seconds. Remove and keep warm.

To assemble each slider: spread about 1 tablespoon of truffle aioli on the bottom half of each toasted bun. Place a havarti-topped beef patty on top of the aioli.

Top the patty with a small pinch (about 1 to 2 tablespoons) of shredded lettuce, a single tomato slice (trim to fit if necessary), and a few rings of red onion (to taste). Spread a light smear (about 1/2 teaspoon) of aioli on the top bun and close the slider.

Serve immediately while hot. Optionally secure with a toothpick. These sliders make 6 small servings; accompany with fries or a simple pickle if desired.