1 to 1 1/2 lbs. ground chuck, 80/20
Sea Salt (New Zealand Natural) and ground pepper
Cheese slices, your choice
Mini burger buns

For aioli:
2 garlic cloves
1 large egg yolk
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard (Amora)
1/4 c. C&C Chipotle Olive Oil

Preparations: Preheat grill over medium-high heat. Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper. Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt. Place the slider on mini burger buns and top with chipotle aioli and any other desired toppings.

For aioli:
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Add chipotle oil a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.) Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.