Steps

• 1

  Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

• 2

  In a large mixing bowl, combine the chicken, panko, Parmesan, jalapeño, scallion, garlic, cilantro, mayonnaise, chile sauce, soy sauce, ginger, lemon juice, lemon zest, salt and pepper.

• 3

  Form your fingers into a claw and gently work the meat mixture until the ingredients are well-combined. If the mixture seems too wet to form into patties, add additional panko.

• 4

  Wet your hands under cold running water, then form the meat into 8 patties, each an inch larger in diameter than the buns and about 3/4 inch thick.

• 5

  With your thumbs or a tablespoon, make a wide shallow depression in the top of each. Put them on the prepared baking sheet. Spray the tops with nonstick cooking spray.

• 6

  If not cooking right away, cover with plastic wrap and refrigerate.

• 7

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 8

  Arrange the burgers, depression-side down, on the grill grate.

• 9

  Remove and discard the foil on the baking sheet so you'll have an uncontaminated surface to transfer the sliders to when cooked.

• 10

  Grill the burgers for about 25 to 30 minutes, turning once, or until they release easily from the grill grate when a clean metal spatula is slipped under them. The internal temperature when read on an instant-read meat thermometer should be 160°F. (Stick the probe through the side of the burger for an accurate reading.)

  350 ˚F / 177 ˚C

  160 ˚F / 71 ˚C

  00:30

• 11

  In the meantime, spread the cut sides of the grilled buns with mayonnaise and arrange a tomato slice, if desired, and a few arugula leaves on one half of each bun.

• 12

  Top with a grilled burger and red onions, if using, then replace the top half of the bun.

• 13

  Serve immediately. Enjoy!