Backyard Veggie Burger Sliders

Howdy, Autumn Foxes! It’s blustery and cold here in Chicago already and my taste buds have been craving foods reminiscent of more temperate weather. I just returned from a beautiful wedding of two of my dearest friends. It was a gorgeous time, complete with a magical sparkler send off!

sparkler send off the little foxes vegan ashlee piper

I’m the kind of vegan who always liked the taste and texture of meat. I mean, I’m from Texas, where we’re practically breast fed beef (gross image – I know). I didn’t ditch meat because I hated the taste – I ditched it because I can’t abide the cruelty, environmental degradation, resource inequity, suffering, poor health, and other badness associated with it. That said, when I have the incredible opportunity to cater and cook for an omnivorous crowd, I try to replicate flavors, textures, and that unique umami that a beef burger often has.

backyard veggie burger sliders the little foxes vegan vegetarian recipes

These little gems are easy to make, can be baked, grilled (they won’t fall apart on a grill! Hallelujah!), or pan fried (I prefer them baked), and taste absolutely insane with this simple and tasty “Backyard Sauce.” Looking for something to make for game day or a holiday party? Here ya go, bitchez.

I used Pretzilla’s delish all-vegan pretzel slide buns and they pair beautifully with this sassy little slider. Load ‘em up with tangy pickles, fresh onion, and creamy vegan cheese, or make them full-sized and have the perfect vegan version of a flame-broiled burger.

These little guys have a fresh-from-the-grill flavor with less guilt. And, they’re awesome whether you grill, pan fry, or bake them. With a sauce reminiscent of your favorite drive-thru burger, these dudes will take you back to burger heaven.

Backyard Veggie Burger Sliders

  • Yields:  15 sliders and accompanying sauce
  • Prep Time: 10 minutes
  • Cook Time: 7 – 10 minutes if pan-frying, 30 minutes if baking
  • Allergy Information: Dairy-free and Egg-free

Ingredients:

For the Sliders:

  • 1 16oz package of frozen Meatless Meatballs, thawed (I like Trader Joe’s Brand)
  • 1 yellow or white onion, finely chopped
  • ½ cup of walnuts, raw or lightly toasted
  • 1/8 cup of sundried tomatoes, packed in oil
  • 2 tbsp ground flaxseed
  • 1 tbsp vegan steak sauce (I used Annie’s Steak Sauce Marinade)
  • 1 tsp dried basil
  • ½ tsp cumin
  • ½ tsp liquid smoke
  • Salt and pepper, to taste
  • 1 tsp olive oil, if pan frying

For the Backyard Sauce:

  • ½ cup of Nasoya’s Nayonaise (or your choice of homemade or store-bought vegan mayo)
  • ¼ cup ketchup
  • ¼ cup yellow mustard
  • ¼ cup water
  • 1/8 cup pickle relish
  • ½ tsp liquid smoke
  • Salt and pepper, to taste
  • 15 quality slider buns (don’t skimp here, get the good stuff!)

Assembly:

For the Sliders:

  • Place all ingredients (except olive oil) in a food processor and pulse until combined in to a ground beef-like consistency, stopping frequently to scrape down the sides.
  • Once blended, use the palms of your hands to form mixture in to 1-inch by ½-inch thick patties.
  • If Pan-Frying: In a large, nonstick skillet, heat olive oil over medium heat and pan-fry patties in batches. Let the patties cook 5 minutes on each side, until browned.

  • Once cooked on both sides, remove from the pan and set to drain on paper towels. Allow to cool and firm up before serving.
  • If Baking: You can place patties on a baking sheet lined with parchment or silpat liner and bake at 350F degrees for 15 minutes. Then flip and bake for another 15 minutes at the same temperature, until both sides are firm and lightly browned.

  • Remove from oven and allow to cool for about 10 minutes.
  • For the sauce, mix all ingredients by hand or in a blender until smooth. Slather buns with sauce and garnish with purple onion slices, bib lettuce, tomato, and pickle chips. Devour with a cold beer and a side of oven fries. Ahhh, that’s better.

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