Veggie Sliders Recipe

Prepare vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Transfer to a bowl to cool slightly.

Grate and drain veggies

While onion cools, grate the carrot and zucchini on a box grater. Place grated zucchini on a clean kitchen towel or paper towels, squeeze firmly to remove excess moisture (important so patties hold together).

Pulse beans and chickpeas

In a food processor, add black beans and chickpeas and pulse 4–6 times until coarsely mashed but not pureed — small chunks should remain for texture. If you don’t have a food processor, mash well with a fork or potato masher in a bowl.

Mix patty base

Combine mashed beans/chickpeas, cooled onion mixture, grated carrot and drained zucchini, rolled oats, panko, ground cumin, smoked paprika, salt, black pepper, and chopped parsley in a large bowl. Stir to combine.

Bind the mixture

Add the egg (or prepared flax egg: 1 tbs ground flax + 3 tbs water, mixed and rested 5 minutes) to the bowl and mix thoroughly. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons extra panko or oats; if too dry, add 1–2 teaspoons water or a splash of olive oil.

Form patties

Divide mixture into 8 even portions (about 2–2.5 tablespoons each) and form into small round patties slightly wider than the slider buns. Press patties firmly so they hold shape.

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add patties in a single layer (work in batches if necessary). Cook 3–4 minutes per side until golden brown and heated through, pressing gently once with a spatula for even contact. If using cheese, place half slice on each patty in the last minute of cooking and cover briefly to melt.

While patties cook, whisk together Greek yogurt (or vegan mayo), lemon juice, Dijon mustard, maple syrup (or honey), salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Toast buns

Brush insides of mini slider buns with the olive oil or melted butter. Toast cut sides in a skillet over medium heat 1–2 minutes until lightly golden.

Assemble sliders

Spread about 1 teaspoon of the prepared sauce on the bottom of each toasted bun. Place a mixed-greens leaf, then a warm veggie patty (with melted cheese if using), a slice of tomato and a few rings of red onion. Top with a pickle if desired, spread a little sauce on the top bun, and close.

Serve

Arrange sliders on a platter and serve warm. Provide extra sauce on the side for dipping.