
The “Meatiest” Veggie Sliders
Mary's Kitchen Crush - "Raising the Bar"
15
Prep Time (minutes)
25
Cook Time (minutes)
12
ServingsIngredients
- 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
Steps
- Heat 1 teaspoon (5ml) olive oil over medium heat in a large non-stick skillet.
- Add onions and garlic and season with salt and pepper. Cook until softened, about 3 minutes.
- Add remaining olive oil and mushrooms. Cook until mushrooms start to brown, about 5 minutes.
- Transfer mixture to the bowl of a food processor and pulse until finely chopped. Scrape mixture into a large bowl.
- Pulse walnuts in food processor until very finely chopped. Add to mushroom mixture.
- 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.
- Add Dijon and egg; stir to combine.
- Form mixture into 12 equal patties, a generous 1/2-inch (1 ½ cm) thick and place on a plate or rimmed baking sheet.
- 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.
- Serve on slider buns topped with your favourite burger toppings and condiments.