Ingredients:

• 1-1/2 pounds Certified Angus Beef ^® ground chuck
• 1 head Bibb lettuce, washed and separated
• 1 small red onion, sliced in rings
• 1/4 cup whole cranberry jelly
• 12 mini-knot rolls or mini-burger buns, sliced in half
• Salt and pepper to taste

Instructions:

1. Form ground chuck into twelve 2-ounce patties. Season lightly with salt and pepper.
2. Grill or pan-sear on each side, cooking thoroughly (160°F internal temperature).
3. Build burgers by layering lettuce, red onion, patty and jelly on a bun. Skewer with a frill toothpick for easy handling.
4. Chef’s note: Mini burgers, or “sliders,” are all the rage and for good reason. If you prefer a larger burger, simply make four 6-ounce patties and use regular-sized buns. Either way, they pack big satisfaction in every bite!