Make the Garlic Aioli: In a small bowl, combine the mayonnaise, crushed garlic, lemon juice, and chopped parsley. Stir everything together until smooth. Cover and place in the fridge to chill while you prepare the rest of the ingredients.

Combine Patty Ingredients: In a large mixing bowl, add the chicken mince, finely chopped onion, minced garlic, breadcrumbs, beaten egg, smoked paprika, cumin, oregano, salt, and pepper.

Form the Patties: Gently mix the ingredients with your hands until just combined. It's important not to overwork the mixture, as this can make the patties tough. Divide the mixture into 12 equal portions and shape each one into a small, flat patty, about 5-6 cm in diameter.

Cook the Chicken Patties: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Carefully place the patties in the pan, ensuring not to overcrowd it (you may need to do this in two batches). Cook for 4-5 minutes on each side, until golden brown and cooked all the way through. I find that a good sear is key to locking in the flavour. You can check they are cooked by ensuring the juices run clear, or by using a meat thermometer which should read 74°C.

Toast the Buns: While the second batch of patties is cooking, slice your brioche slider buns in half. You can either toast them for a minute under a hot grill or place them cut-side down in a dry frying pan until lightly golden. This step adds a lovely texture.

Assemble Your Sliders: Now for the fun part! Spread a generous layer of the garlic aioli on the bottom half of each toasted bun. Top with a piece of crisp lettuce, a warm chicken patty, and a slice of tomato if using. Place the top half of the bun on, and serve immediately.