Sliders are a fantastic party food. These easy-to-share mini plant-based burgers combine traditional Tuscan flavors to put some sunshine on your plate.
Baking the patties in the oven means no beany mushiness! It also makes it easy to whip up enough sliders to feed a crowd.
Make one or two batches and freeze leftovers for an easy weeknight meal.
Appetizer, Main Course
Author: Beth Williams/Meg Raines
1teaspoonolive oil, plus 3 tablespoons for frying
3green onions, chopped, white and green parts separated
2cupsmushrooms, roughly chopped
1 1/2 cupscannellini beans,(or other white beans) cooked
1/2 cupfarro, cooked (substitute cooked brown rice for a gluten free option)
1/4 cupwalnuts,roughly chopped
1/4cup fresh basil
2tablespoonsoil packed sun-dried tomatoes,rinsed and drained well
1 teaspoon dried oregano
1/2 teaspoon salt
1/8teaspoonfresh ground pepper
1pinchcrushed red pepper flakes (optional)
Serve with our Roasted Red Pepper Sauce and fresh arugula
Preheat the oven to 350°F / 180°C.
Heat a medium-sized cast iron skillet over medium heat. Add the olive oil, then the green onion whites and sauté until translucent, about two minutes.
Add the garlic and sauté until garlic is fragrant, about a minute.
Add mushrooms and a pinch of salt. Sauté until mushrooms are cooked through and the liquid they release during cooking has evaporated.
Place the mushroom mix in the bowl of a food processor.
Add all of the other ingredients: cannellini beans, farro, green onion greens, walnuts, basil, breadcrumbs, sun-dried tomatoes, dried oregano, salt, pepper and crushed red pepper flakes.
Pulse until everything is combined but still chunky.
Line a baking sheet with parchment paper.
Form the slider patties by hand or using a small cooking ring and place on the lined baking sheet (Tip: use the size of your buns as a guide).
Bake in the oven for 15 minutes, flip and bake for an additional 5 minutes. Patties should be firm but not hard and dry.
When the patties have only a few minutes left to bake, heat a skillet on medium-high heat and add 1 tablespoon of olive oil.
Remove patties from the oven and place six in the skillet, set the rest aside. Pan fry for 3-5 minutes on each side, until crispy golden. Repeat with rest of patties, using one tablespoon of olive oil for each new batch.*
Lightly toast the slider buns and put a patty on each. Top with roasted red pepper sauce and arugula, or your favorite burger toppings. Serve immediately.
*The pan frying step is optional, you can skip it if you’re short on time.
*Skip the pan frying step if you plan to freeze the slider patties. Freeze them between sheets of parchment paper. To reheat patties, thaw them out completely and pan fry as instructed above.