This recipe is very similar to the meatloaf when it comes to the patty part. This is because I still had leftover cooked lentils and kidney beans. Just wanted to take advantage of what I have and let little go to waste. It's always fun to mix and match different kinds of sliders for variation and "sampling" fun. But for all intents and purposes, I will only include one kind of slider.
Vegan Slider with Caramelized Onions/Mushrooms and Chipotle "Aioli"
I couldn't find slider buns, so I just took a large deli roll and cut into quarters- worked perfectly!
If you just want to do a regular sized burger, just combine into one large patty. This recipe is for 4 sliders or 1 big burger. So versatile!
Ingriedients
1/2 c cooked kidney beans
1/2 c cooked green lentils
2 tbsp ketchup
1 tbsp tomato paste
2 tsp liquid smoke
1 tbsp soy sauce
cumin
coriander
1/4 c panko crumbs
4 sliced button mushrooms
1/4 yellow onion sliced
1 garlic clove diced
2-3 tsp raw sugar
s + p
1 large deli roll
"aoili"
canned chipotle peppers (with the sauce)
2 tbsp ketchup
2 tbsp veganaise
Directions
Preheat oven 450. In a blender, mix first 8 ingredients. Just like the meatloaf, this does not have to be pureed. Transfer to a mixing bowl, add in panko crumbs, mixing with hands. Form into 4 evenly sized sliders. And throw in oven for roughly 20 minutes. In the meantime, heat saute pan with evoo, add garlic and cook for 2 minutes. Add in onions and red onions, raw sugar and s + p. Cook until soft.
Slice deli roll into quarters and lightly toast if desired.
For the sauce, blend all ingredients until smooth.
Everything is now ready to go! Top each of these sliders with your carmelized onions and mushrooms, with a dollop of chipotle aioli. To make sure they stay in full form, hold together with a bamboo skewer.
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