In a small bowl, whisk together 1 cup vegan mayonnaise, 2 tsp white miso paste, 1 tsp rice vinegar, 1 tsp fresh lemon juice, 1 tsp maple syrup (optional) and 1 tsp garlic powder until smooth. If mixture is too thick for spreading, add up to 1 tbsp water, 1/2 tsp at a time, until a spreadable consistency is reached. Taste and adjust seasoning (a pinch more miso or lemon) as desired. Refrigerate while you prepare the rest (keeps well for several days).

Burger & Toppings

Prepare lettuce and cheese

Core the iceberg lettuce and separate into 12 appropriately sized leaves (one leaf per slider top or bottom as desired). Grate 3 oz Sheese® on a medium grater and set aside. Slice pickles if using.

Preheat grill or skillet

Preheat a grill, grill pan, or heavy skillet over medium-high heat. Brush the cooking surface lightly with oil (about 2 tsp total) or oil the patties lightly. If using frozen patties, follow package thawing instructions first; cook from thawed for even grilling.

Season and cook patties

Pat the 6 plant-based patties dry with a paper towel. Lightly season both sides with the 1 tsp salt and 1 tsp black pepper. Place patties on the hot grill or skillet. Cook 3–4 minutes per side (or according to package directions) until nicely browned and heated through. For the last 30–60 seconds of cooking, sprinkle grated Sheese® evenly over each patty and cover briefly (with a lid or tented foil) to allow the vegan cheese to soften and meld.

Toast the buns

Meanwhile, split the 12 slider buns. Lightly butter or spread vegan spread on cut sides (about 2 tbsp total). Toast cut sides on the grill or skillet for 30–60 seconds until golden and slightly crisp. Remove buns when done.

Assemble sliders

Spread about 1/2 tbsp miso mayo onto the bottom half of each bun. Place an iceberg leaf on top of the mayo (this adds crunch and prevents sogginess). Place a warm Sheese®-topped patty on each lettuce leaf. Spoon 1 tsp chilli jam onto the top of each patty (adjust to heat preference; use more for spicier sliders). Add 1 thin pickle slice if using. Spoon another 1/2 tbsp miso mayo onto the top bun and place it on the slider. Sprinkle a small pinch of sesame seeds over the top bun if desired.

Serve

Arrange sliders on a platter and serve immediately while patties are warm and buns are toasted. Provide extra chilli jam and miso mayo on the side for dipping.

Optional Garnish & Serving

If preparing ahead, keep patties and toasted buns warm separately and assemble just before serving to maintain texture. Leftovers: store assembled sliders in an airtight container for up to 24 hours (lettuce may wilt). Store components separately for up to 3 days.