You may have been grilling all summer long but come tailgate season,  your standard patty on sesame probably won’t win you the hostess game. But worry not as Travaasa’s got the perfect “bite size” burger for even the smallest of portable grills. Not only is it easy to prepare, convenient to serve and forgiving to those who always go for seconds, but our signature bacon jam and balsamic onions will make this burger nothing short of a touch-down.


Travaasa Beef Sliders  

Serving size:  Makes about 20 sliders
Total Time: 20 Minutes

Patties:
5 lbs – ​Ground Beef
3 T – Worcestershire Sauce
3 T – Plain Bread Crumbs
1 C – Yellow Onions – chopped
1/4 C – Garlic – chopped
Salt and Pepper to taste
1 T – Extra Virgin Olive Oil
Whole Grain Slider buns (or your favorite bread)

1. In a saute pan, saute onions and garlic in olive oil until translucent.
2. In a big bowl, mix all of the ingredients together, season with salt and pepper.
3. Form patties into 2 oz portions
4. Cook patties using your preferred method (over a grill or in a saute pan works best)
5. Place between buns and add your choice of toppings, bacon Jam and balsamic onions. (recipes below)

Bacon Jam:
2 lbs – Bacon
1/2 C – Sugar
1/2 C – Red Wine Vinegar

1. Cook bacon until crispy and remove access fat, and chop into small bits
2. Combine sugar and red wine vinegar in a sauce pan, heat on medium and reduce it down to a syrup consistency
3. Fold bacon bits into the syrup, and set aside at room temperature to cool.

Balsamic Onions:
5 ea – Yellow Onions – thinly sliced
1 C – Balsamic Vinegar
1 C – White Wine (may substitute water)

1. In a large saute pan add onions and heat on medium high. They will start to steam and lose water and shrink in size.
2. The onions will start to get brown on the bottom of the pan, with a spatula scrape the bottom to remove and mix in with the onions. Stir constantly.
3. If it gets too dark add about 2 oz of the wine and scrape the bottom of the pan again.
4. Repeat process until all the onions have a golden brown.
5. Add all of the balsamic vinegar and reduce until all the liquid is almost gone.