Preheat oven to 400° F.
1. Line sheet pan with parchment paper and spray with pan release.
2. In a large bowl, prepare the brine by stirring together the sugar, vinegar and water until the sugar dissolves. Cover and set aside.
3. Rinse onions under running water. Cut onions in half and then into very thin strips.
4. Mix the carrots and onions into the brine. To marinate, cover and hold in the refrigerator until service. This may be prepared a day in advance.
5. In a large bowl, combine bread crumbs, yogurt, mayonnaise, onions, Sriracha®, lemon juice, and cayenne. Add undrained tuna and break into small pieces using freshly gloved hands. Mix well until all ingredients combined.
6. Portion patties using a leveled #12 disher. (3.25 oz.)
7. Gently flatten each portion into a patty, and coat each side with bread crumbs. Note: Divide bread crumbs and add remaining amount half way through patty preparation.
8. Place patties on prepared sheet pan.
9. Bake for 17 minutes. If necessary to hold, do not cover.
10. Just prior to service, place cooked patties on bottom half of bun. Top each slider with 2 Tbsp. of drained onion and carrot mixture using No. 30 disher.
11. Serve 2 mini burgers per customer.
Download the USDA Format of Sriracha Tuna Mini Burger here
2 sandwiches provide 2 oz eq meat/meat alternate and 2 oz eq grain, ¼ c other vegetable
Makes 20 servings, 2 burgers each
1 pouch, 43 oz. light tuna in water
1 cup granulated sugar
1 cup distilled vinegar
½ cup water
10 oz. red onion
8 oz. (2 – ¼ cups) carrots, raw, shredded
3 oz. (1/2 cup) onions, minced, EP
5 ½ oz. (1-1/4 cups) Bread crumbs, dry, grated, plain
½ cup Greek yogurt, plain
½ cup mayonnaise
3 Tbsp. Sriracha
3 Tbsp. lemon juice (bottled or fresh)
½ tsp. cayenne pepper
8 oz. (2 cups) Bread crumbs, dry, grated, plain
40 slider buns, WGR (1 oz. each)
