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Grilled
Beef Sliders
by Amanda Haas

Difficulty 1/5
|
Prep time 10 mins

Cook time 30 mins
|
Serves 6-8

Hardwood Mesquite

Don’t let the size of these sliders fool you, they are packed with wood fired flavor. High quality 80/20 ground chuck and caramelized onions make this simple recipe the perfect changeup to your burger routine.

Ingredients

Beef Sliders

2 lbs GROUND CHUCK, PREFERABLY AT LEAST 20% FAT

kosher salt, to taste

FRESHLY GROUND PEPPER, to taste

SLICES OF CHEDDAR, JACK, OR MUENSTER CHEESE

12-16 SLIDER ROLLS

Lettuce, shredded

KETCHUP, optional

YELLOW MUSTARD, optional

MAYONNAISE, optional

Caramelized Onions

3 TBSP CANOLA OR OLIVE OIL

2 YELLOW ONIONS, HALVED AND THINLY SLICED INTO HALF-MOONS

pinch kosher salt

Preparation

For the Carmelized Onions: Heat 2 Tbsp of olive oil in a large sauté or frying pan over medium heat. Add the onions and a generous pinch of salt. Cook, stirring often, until the onions start to caramelize and break down.

Reduce the heat to low and continue to cook, stirring frequently until the onions are very brown and sweet, about 25-30 minutes in total. Taste, adding more salt if necessary.

Use immediately, or allow to cool and store in an airtight container in the refrigerator for up to 3 days.

To make the burgers: Add 2 tsp of kosher salt per pound of meat, and 1/2 tsp of ground pepper per pound (if you prefer less salty food, reduce to 1 tsp per pound).

Using your hands, gently mix the ground beef to incorporate the salt, making sure not to overwork it.

Shape the beef into 2 to 3 oz burgers. Brush on both sides with a small amount of the remaining oil.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10-15 minutes.

Place the burgers on the grill, cooking for 2-3 minutes, then flipping and cooking an additional 2-3 minutes until you reach the desired doneness. If using cheese, add the cheese when the burgers are flipped.

Allow the sliders to rest for a few minutes to ensure the juices are evenly distributed.

While burgers rest, add the buns to the grill and cook with the split side down for 1-2 minutes to toast them.

Garnish burgers with the caramelized onions, shredded lettuce, and other condiments.

For fun, sprinkle Traeger Summer Shandy Rub into the mayonnaise, or use Traeger BBQ Sauce instead of ketchup. Enjoy!

This recipe was provided by Pro Team member Amanda Haas, check out more of her recipes and photos on her Instagram @amandahaascooks.

Access this, and over a thousand other Traeger recipes on the Traeger App.

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