Veggie Burger Sliders Recipe By Tasty Food

VEGETARIAN SLIDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
• Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
• Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

VEGGIE BURGER SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, add half of the black beans and mash well (a few chunks are fine).
• Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
• Mix thoroughly, then mash until the mixture is well-combined.
• Add the bread crumbs and eggs and mix until thoroughly combined.
• Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
• Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
• Bake for 40 minutes, or until firm and browned, flipping halfway through.
• Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
• Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
• When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
• Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
• Cover with the top slider buns, and cut into 12 sliders.
• Enjoy!

VEGAN SOY, LENTIL, & VEGGIE BURGER SLIDERS USING TVP

Steps:

• If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
• Nuke the vegetable broth for about 2 minutes depending on your microwave's strength. You want it to be near-boiling but not too hot to handle.
• Add all the dry spices listed with the nutritional yeast under "Base For The Sliders" to the heated vegetable broth. Pour into a large mixing bowl.
• Add the TVP, making sure it's all covered. Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
• While you wait for that, finely shred the carrot if not using pre-shredded.
• If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces. Put the broccoli aside for now.
• Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
• The TVP should be all soaked up by now. Stir it to make sure all the seasoning dispersed.
• Add the lentils and sauteed veggies. Mix thoroughly.
• Bind with the flax seed. Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough. This part was tricky for me because the original mix didn't bind at all. I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
• Preheat the oven to 425°F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
• While the oven preheats, let the mixture sit out for about 10 minutes.
• Etract the mixture and put it on the cookie sheet. Carefully squish it out evenly, sort of like you're stretching out pizza dough. It should be a large thin rectangle.
• Bake for 10-12 minutes or until golden brown on top.
• Flip it over so the other side can cook for another 10-12 minutes.
• Use a pizza cutter to cut into slider squares, you'll get about 16.
• Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian "burger" fixings!
• If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.

BEAN-AND-VEGGIE SLIDERS

Steps:

• Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.