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.
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