Beetroot Sliders Recipe

Prepare beets and chickpeas

Grate peeled beetroots using a box grater or food processor (about 2 cups packed). Pat grated beets in a clean kitchen towel or paper towels to remove excess moisture—leave a little moisture for binding but not soggy.

Process chickpeas

Place cooked chickpeas in a food processor and pulse until coarsely mashed but not completely smooth (you want some texture). If you don't have a food processor, mash with a fork or potato masher.

Mix patty ingredients

In a large bowl combine grated beets, mashed chickpeas, ground oats, finely chopped onion, minced garlic, parsley, cumin, smoked paprika, salt and pepper. Add the egg (or flax egg: 1 tbsp ground flax + 3 tbsp water, set 5 minutes) and mix until everything binds. If mixture feels too wet, add up to 1 more tablespoon ground oats; if too dry, add 1 teaspoon water.

Form patties

Divide mixture into 8 even portions (about 2 tablespoons each) and shape into small, slightly flattened patties that will fit slider buns. Place on a tray and chill 10–15 minutes to help firm up (optional but recommended).

Cook patties

Heat a nonstick skillet over medium heat and add 2 tablespoons oil. When hot, add patties in a single layer without overcrowding. Cook 3–4 minutes per side until nicely browned and heated through. Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining patties, adding a little more oil if needed.

Combine shredded cabbage, grated carrot and thinly sliced red onion in a medium bowl.

In a small bowl whisk together apple cider vinegar, Greek yogurt (or vegan mayo), honey or maple syrup, Dijon mustard, salt and pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat evenly. Let slaw sit 10 minutes at room temperature to soften slightly and allow flavors to meld. Taste and adjust seasoning.

Whisk together mayonnaise, sriracha, lemon juice, smoked paprika and a pinch of salt in a small bowl until smooth. Taste and adjust heat or acidity (add more sriracha for heat, more lemon for brightness). Refrigerate until ready to use.

If using frozen or chilled mini brioche buns, warm in the oven at 350°F (175°C) for 4–5 minutes. For extra flavor, brush cut sides lightly with melted butter and toast on a skillet or in the oven until golden (about 1–2 minutes per side in a skillet).

Drain pickles if very wet; slice or leave as rounds as preferred.

Spread about 1 teaspoon spicy mayo on the bottom half of each warm brioche bun.

Place one beetroot patty on top of the mayo, then add about 1 tablespoon of house slaw, and 1–2 pickle slices on top of the slaw.

Dot a little more spicy mayo on the top bun, close the slider, and garnish with a parsley leaf or microgreens if desired.

Serve immediately while patties are warm. If making ahead, keep patties warm separately and assemble just before serving to keep buns from sogging.