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Grilled Beef Sliders

10

30

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.

6

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Caramelized Onions

  • 3 Tablespoon Canola or olive oil, divided

  • 2 Large yellow onion, halved, thinly sliced into half-moons

  • Kosher salt

Beef Sliders

  • 2 Pound ground chuck, preferably at least 20% fat

  • Kosher salt

  • Freshly ground pepper

  • 16 slider rolls

  • Lettuce, shredded, for serving

  • Mayonnaise, optional, for serving

  • Ketchup, optional, for serving

  • Yellow mustard, optional, for serving

Beef Slider

  • Slices of cheddar, Jack, or Muenster cheese

  • 1

    Make the caramelized onions. In a large sauté or frying pan over medium heat, heat 2 tablespoons of olive oil. Add the onions and a generous pinch of salt. Cook, stirring often until the onions start to caramelize and break down.

    • 3 Tablespoon Canola or olive oil, divided

    • 2 Large yellow onion, halved, thinly sliced into half-moons

    • Pinch Kosher salt

  • 2

    Reduce the heat to low and continue to cook, stirring frequently until the onions are very brown and sweet, 25-30 minutes. 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.

  • 3

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    : 400 ˚F

  • 4

    Make the burgers. In a large bowl, add the ground beef and season with 2-4 teaspoons of kosher salt, and 1 teaspoon of ground pepper. Using your hands, gently mix the ground beef to incorporate the salt, making sure not to overwork it.

    • 2 Pound ground chuck, preferably at least 20% fat

    • To Taste Kosher salt

    • To Taste Freshly ground pepper

  • 5

    Shape the beef into 2-3 oz burger patties. Brush both sides of the patties with a small amount of oil.

  • 6

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

    : 400 ˚F

    • As Needed Slices of cheddar, Jack, or Muenster cheese

  • 7

    Remove the burgers from the grill. Allow the sliders to rest for a few minutes to ensure the juices are evenly distributed.

  • 8

    While burgers rest, add the buns, cut-side down, directly to the grill grates. Close the lid, and cook for 1-2 minutes to toast them.

    : 400 ˚F

    • 16 slider rolls

  • 9

    Remove the buns from the grill. Assemble the burgers and top with the caramelized onions, shredded lettuce, and other condiments as desired. Enjoy!

    • As Needed Lettuce, shredded, for serving

    • As Needed Mayonnaise, optional, for serving

    • As Needed Ketchup, optional, for serving

    • As Needed Yellow mustard, optional, for serving

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