Directions:

• Preheat oven to 400° F.
• Line sheet pan with parchment paper and spray with pan release.
• In a large bowl, prepare the brine by stirring together the sugar, vinegar and water until the sugar dissolves. Cover and set aside. CCP: No bare hand contact with ready to eat foods.
• Rinse onions under running water. Cut onions in half and then into very thin strips.
• 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. CCP: Hold at 41° F or lower.
• 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.
• Portion patties using a leveled #12 disher. (3.25 oz.)
• 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.
• Place patties on prepared sheet pan.
• Bake for 17 minutes. If necessary to hold, do not cover. CCP: Cook until internal temperature is at least 135° F.
• 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. Serve 2 mini burgers per customer. CCP: Hold and serve at 135° F. or above.