Gather and prep your ingredients. Finely chop your onion and mince your garlic.
Heat up the coconut oil in a small cast iron skillet over medium heat.
Once the pan is hot, sauté the diced onion with some salt and pepper. When the onions are softened and translucent, add the minced garlic and stir everything until the garlic is fragrant (~30 seconds). Transfer the cooked onions and garlic to a small bowl to cool to room temperature.
In a large bowl, combine the beef, cooled onion mix, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt. Mix well but don't overwork the meat.
Form the meat into 8 sliders and place them on a plastic-wrap lined platter. Cover the patties with another plastic wrap and put them in the freezer for 2 hours.
Once the patties are solid, vacuum seal them and store them in the fridge.
When you're ready to cook the patties, dump the sliders into the Sousvide Supreme at 130°F and cook for 45 minutes.
Take the burgers out of the water oven and bag and dry with paper towels.
Heat up the ghee in a large cast iron skillet over high heat. When the pan is hot, sear the burgers for about 45 seconds on each side.