Burger Bites Recipe

Drain soaked cashews and place in a blender with 3/4 cup water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric (if using), and salt.

Blend on high until completely smooth and creamy, scraping down the sides once. Sauce should be pourable but thick; add up to 2–3 tablespoons more water if necessary.

Taste and adjust seasoning — more lemon for brightness, more nutritional yeast for cheesiness, or more salt. Transfer to a bowl and refrigerate until assembly.

Crumble or finely chop vegan burger patties into roughly 1/4–1/2-inch pieces. If using store-bought pre-formed patties, warm them briefly in a skillet to make chopping easier.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until softened and slightly translucent.

Add minced garlic and cook 30–45 seconds until fragrant.

Add crumbled chopped burger pieces to the skillet. Stir to combine and let cook 3–4 minutes to brown and develop texture.

Season with soy sauce, smoked paprika, black pepper, and salt. Stir and cook 1–2 minutes more to allow flavors to meld.

Remove from heat and stir in chopped parsley. Taste and adjust seasoning. Let cool slightly before assembly so it won’t wilt tortillas.

If using panko, toast in a dry skillet over medium heat until golden and very crisp, about 3–5 minutes, stirring constantly. Cool. If using store-bought crispy fried onions, measure and set aside.

Combine toasted panko or fried onions with finely chopped pickles and thinly sliced purple cabbage in a small bowl. Toss to combine and set aside.

Lay a tortilla flat on a clean surface. Spread about 2 tablespoons of vegan mayonnaise evenly over the tortilla, leaving a 1/2-inch border on the far edge.

Spread 1–2 tablespoons of the chilled vegan cheesy sauce in a line across the tortilla, parallel to the near edge (this will create a core 'sushi' stripe).

Layer a small handful (about 2–3 tablespoons) of mixed greens along the same line, followed by 1–2 tablespoons of shredded carrot, 1–2 tablespoons sliced cucumber, 2–3 slices of avocado, and a spoonful (about 2 tablespoons) of the chopped burger filling.

Sprinkle about 1 tablespoon of the burger crunch mixture over the filling for texture and tang.

Using your fingers, press the fillings into a tight log and begin rolling the tortilla away from you, tucking the near edge over the fillings and rolling firmly but gently until sealed. If needed, brush a little vegan mayo on the far edge to help seal.

Repeat with remaining tortillas and fillings. You should get about 6 rolls (2–3 servings depending on portion size).

Using a sharp knife, trim the ends of each roll for neatness if desired, then slice each roll into 6–8 bite-sized pieces (about 1–1.5-inch thick) to create 'burger bites'. Wipe the knife between cuts for clean slices.

Arrange bite pieces on a platter, drizzle additional cheesy sauce over the top or serve it on the side for dipping. Sprinkle with sesame seeds and microgreens or parsley for garnish.

Warm serving option

If you prefer warm bites, place sliced bite pieces on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, just to heat through and slightly melt the cheesy sauce.

Serve immediately with extra cheesy sauce for dipping and enjoy. Leftovers will keep covered in the refrigerator for up to 2 days; re-slice before serving if they compress.