Sliders with Sun-Dried Tomato Mayo

In a small bowl, combine all of the ingredients for the Sun-Dried Tomato Mayo and whisk until smooth. (This can be made ahead and stored in the fridge for up to 2 weeks.)

In a medium bowl, combine the ground beef, garlic, blue cheese, worcestershire, mustard, salt and pepper.

Using your hands form 10 Patties, roughly 1/2 inch thick. Using your thumb make a small indentation in the middle of each patty.

Heat olive oil in a cast iron skillet over medium heat. Arrange patties in the skillet so they are not crowded. Once patties are brown on one side, flip them and cook another 2 minutes. Once the patties are cooked, transfer them to paper towel lined plate.

Heat olive oil in a cast iron skillet over medium heat. Arrange patties in the skillet so they are not crowded. Once patties are brown on one side, flip them and cook another 2 minutes. Once the patties are cooked, transfer them to paper towel lined plate.

Top bun with sauce, pickles, arugula and the patties. Serve and Enjoy!