Instructions

1. Combine the mayonnaise, garlic powder, herbes de Provence, and salt in a small bowl. Place the bowl in the refrigerator until you are ready to assemble the sliders.
2. Make the slider patties by first portioning two ounces of beef for each patty. Make the patties a little bigger than the bun because they will shrink when the cook. Also, I like to make a small dent in the middle of each patty as they have a tendency to puff up with they cook and this will help them stay flat. Season each patty with salt and pepper on both sides (a couple pinches of each per patty).
3. Heat a 10-inch skillet over medium heat. Cook the bacon until it’s crispy and has rendered its fat. Transfer the bacon to a plate lined with a paper towel reserving the fat in the pan.
4. Place the slider patties in the hot pan with the bacon fat. You may need to cook the patties in two batches. Cook the sliders for four minutes or so on the first side. Flip the burger over and cook it another few minutes on the other side. Because they’re small they will cook fairly quickly.
5. Place each patty on one half of the slider roll. Top each burger with one tablespoon of goat cheese. Slice each piece of cooked bacon in half and top the goat cheese with a piece of bacon. Add some arugula and smear a 1/2 tablespoon of the herb mayo on the top bun. Serve and enjoy!