Preheat oven to 400 degrees F.·      

In a baking dish, toss the cherry tomatoes, smashed garlic cloves, olive oil, scotch bonnet peppers, salt & pepper. Bake 25 minutes until the tomatoes are bursting. Remove from oven and stir in freshly chopped basil

In a bowl, add the ground chuck, Dijon mustard, ground thyme, salt & pepper. Using your hands, mix all the ingredients together and start forming mini burger patties. (its important to not overwork the meat, you don’t want mushy burger patties) –See picture

Heat the grill to medium/high heat

Once the grill is hot, gently place your patties on the grill and cook to desired preference. For sliders I typically cook the patties for 3 minutes per side depending on how hot the grill is and leaving a bit of redness in the center (medium). The burgers will be nice and juicy and you’ll get to taste all the wonderful flavours of the meat rather than cooking them well done.

When the burgers are almost done you can add the slices of mozzarella to melt the cheese or add the cheese on the burgers immediately after removing them from the grill (you just want to slightly melt the cheese)

Once the burgers are almost done, place the brioche slider buns on the top shelf of your grill just to give the buns a nice toast

To assemble, butter your bottom half (optional), spoon the roasted tomatoes over the bottom half, add the patties and season each with pepper and the drippings from the roasted tomatoes. Add fresh pesto to the top half of your bun, place top on bun and serve & enjoy!