The “Meatiest” Veggie Sliders Image

The “Meatiest” Veggie Sliders

Mary's Kitchen Crush - "Raising the Bar"

Prep Time
Cook Time


  • 2 teaspoons (10ml) olive oil, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup (75g) roughly chopped mushrooms
  • 1 cup (150g) toasted walnuts
  • 1 can (18oz/540ml) black beans, drained and rinsed
  • 1 cup (180g) cooked brown rice
  • ¾ cup (70g) panko breadcrumbs
  • 1 teaspoon (5g) ground cumin
  • ½ teaspoon (3g) smoked paprika
  • 1 tablespoon (15g) Dijon mustard
  • 1 egg
  • 2 tablespoons (30ml) canola oil
  • 12 slider buns
  • Burger toppings


  1. Heat 1 teaspoon (5ml) olive oil over medium heat in a large non-stick skillet.
  2. Add onions and garlic and season with salt and pepper. Cook until softened, about 3 minutes.
  3. Add remaining olive oil and mushrooms. Cook until mushrooms start to brown, about 5 minutes.
  4. Transfer mixture to the bowl of a food processor and pulse until finely chopped. Scrape mixture into a large bowl.
  5. Pulse walnuts in food processor until very finely chopped. Add to mushroom mixture.
  6. Add beans and rice to food processor and pulse until the mixture resembles a coarse puree. Add to mushroom mixture with breadcrumbs, cumin, paprika, 1 teaspoon (5g) of salt, and ½ teaspoon (3g) of pepper. Stir to combine.
  7. Add Dijon and egg; stir to combine.
  8. Form mixture into 12 equal patties, a generous 1/2-inch (1 ½ cm) thick and place on a plate or rimmed baking sheet.
  9. Heat 1 tablespoon (15ml) canola oil in same pan over medium-high heat. Working in batches of 6, fry patties until golden and crispy, about 5 to 7 minutes, flipping halfway.
  10. Serve on slider buns topped with your favourite burger toppings and condiments.