Veggie Cheeseburger Sliders Recipe

Name: Slug & Lettuce - Wolverhamptons Veggie Cheeseburger Sliders Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count plant-based burger patties (4 oz / 113 g each); 8 count mini slider buns (soft); 4 slices Monterey Jack cheese slices (or vegan Monterey Jack); 1 cup iceberg lettuce; 4 tbs chilli jam; 1 tbs mayonnaise (regular or vegan); 1 tsp white miso paste; 0.5 tsp fresh lemon juice; 1 tsp water (to thin); 1 tsp black pepper; 1 tsp olive oil (for grilling / brushing); 0.5 tsp salt; 1 tbs butter or plant-based spread (optional, for toasting buns)

Inspired by Slug & Lettuce - Wolverhampton

Time30m

Serves4

Grilled plant-based burger, Monterey Jack cheese, iceberg lettuce, chilli jam and miso* mayo.

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Ingredients

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Sliders

4 count plant-based burger patties (4 oz / 113 g each)

8 count mini slider buns (soft)

4 slices Monterey Jack cheese slices (or vegan Monterey Jack)

1 cup iceberg lettuce

4 tbs chilli jam

Miso Mayo

1 tbs mayonnaise (regular or vegan)

1 tsp white miso paste

1/2 tsp fresh lemon juice

1 tsp water (to thin)

1 tsp black pepper

Seasoning & Finish

1 tsp olive oil (for grilling / brushing)

1/2 tsp Celtic sea salt

1 tbs butter or plant-based spread (optional, for toasting buns)

Method

Miso Mayo

Make the miso mayo

In a small bowl, whisk together 1 tablespoon mayonnaise and 1 teaspoon white miso paste until smooth. Add 1/2 teaspoon lemon juice and 1 teaspoon water to loosen the mixture to a spreadable consistency. Season with 1/4 to 1/2 teaspoon freshly ground black pepper (start with 1/4 tsp and adjust). Taste and adjust miso or lemon if needed. Set aside in the refrigerator until assembly.

Sliders

Prepare lettuce

Wash and dry the iceberg lettuce. Core and finely shred or thinly slice enough to yield about 1 cup loosely packed. Keep chilled until assembly.

Preheat grill or skillet

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly brush the surface or the patties with about 1 teaspoon olive oil to prevent sticking.

Season patties

Pat the plant-based patties dry with a paper towel and season both sides evenly with 1/2 teaspoon salt (divide across all patties) and a pinch of pepper.

Cook patties

Place the patties on the hot grill or skillet. Cook for 3–4 minutes per side, pressing gently once after first side to ensure good contact. Cooking time may vary by patty brand—cook until the outside is nicely browned and heated through (internal temp per manufacturer guidelines).

Melt cheese

About 1 minute before the patties are done, place a half slice of Monterey Jack on each patty (1 slice cut in half gives 2 halves; total 4 whole slices used). Cover the pan or close the grill lid briefly for 30–60 seconds to help the cheese melt.

Toast buns (optional)

While patties finish, split the mini buns. Lightly butter or brush with plant-based spread and toast cut sides on the grill or skillet until golden, about 30–60 seconds.

Assemble sliders

Spread about 1/2 teaspoon of miso mayo on the bottom half of each bun. Place shredded iceberg lettuce on the mayo (about 1–2 tablespoons per slider), then top with the hot cheese-topped patty. Spoon 1/2 tablespoon (1.5 tsp) chilli jam onto the cheese or bun top (adjust to heat preference). Finish with the bun top.

Serve

Arrange sliders on a platter and serve immediately while warm. Provide extra chilli jam and miso mayo on the side if desired.

Seasoning & Finish

If making ahead: assemble patties and condiments separately. For best texture, toast buns and melt cheese just before serving. Leftovers keep components refrigerated up to 2 days; reheat patties in a skillet and re-toast buns.