Ingredient Veggie Sliders

4 minutes, 42 seconds Read

I’m not the kind of girl who orders only a salad when we go out.

The girl I was used to being when I was overly concerned about my legs touching. No more. Give me a hamburger if I’m hungry. I’ll take a half-burger with half ketchup and tons of fries. Then, I am a satisfied customer.

But I wouldn’t always say I like meat. Have you ever had a burger and felt that you needed to take a 5-hour nap in order to recover? Yeah, that’s me. My quest for the perfect veggie burger has taken me to many places, but I have never felt that I had found “the one.” That needed to change.

This recipe was created to not only simplify the veggie burgers but also maintain their flavor and texture. A good veggie burger, in my opinion, should be slightly crispy on the outside and tender on the interior but not “gummy.”

These little gems not only require only seven ingredients but also have a great flavor as well as texture. Serious score.

The base starts with onions and mushrooms, which are sauteed until they have a richer color, taste, and texture. After adding a little salt, pepper, and chili powder (or Cumin), I lightly seasoned the burgers. I chose kidney beans instead of black beans because they are of a different flavor.

Nuts, cooked quinoa, and ground walnuts are combined to create a “dry,” which not only has a crumbly texture but is also packed with nutrition.

Two ways to test:

1) Thicker patties baked in the oven2) Thinner patty sauteed on a skillet

Both worked, and I am happy to say that they did! It takes a little longer to bake, but I think it produces a better texture. If you are in a hurry, cook them on the stovetop. You’ll be fine.

The important part is now. What are they like to eat? You asked a good question. They’re


Crisp and slightly smoky

Perfectly browned





Addicting & Easily addictive

The rest of the bag is just waiting to get eaten. They won’t last around your house or mine.

This recipe makes about 10 “grilled” or thicker sliders. One batch can feed a decent-sized group! If you’re making them for yourself and a friend, I would suggest baking them in the oven for 15 minutes, then removing them to freeze. When you are ready to eat, take it out of the frozen state and bake it until it is warm, browned, and no longer soft.

The only thing left is to top it as you wish. I chose ketchup and mustard with lettuce, onion, tomato, and some lettuce. You can make it however you like. I am a burger purist. These would be great with salsa and avocado for a more Mexican twist or even with vegan bacon. Eat several sliders – after all, they’re sliders. Enjoy!


  • Half a red onion (finely chopped // 1/2 onion yields about 3/4 cup)
  • Six button or baby Bella mushrooms (diced / 6 mushrooms yields 1/4 cup)
  • Salt and pepper: 1 pinch of each
  • Can of kidney beans or black beans (15 ounces) (well drained and rinsed)
  • 3/4 cup cooked quinoa
  • 1 Tablespoon (yes, Tablespoons) Chili powder (or substitute Cumin).
  • 1/2 cup raw nuts (crushed, ground, or divided into a meal)
  • Add 1 tsp of vegan Worcestershire sauce or A-1 Sauce ( optional for more flavor and to ensure gluten-free eating // when adding chili powder).


  • Add some olive oil or nonstick spray to a large skillet and heat it over medium-low heat. Add the onion to the hot skillet and sauté slowly, adding a pinch of salt and pepper.
  • Add the mushrooms when the onions have softened, about 5 minutes. Add another pinch of pepper and salt, and continue to cook for about 3 minutes until the onions and mushrooms are fragrant and slightly browned.
  • Remove from heat, add beans, and mash. If you prefer a rougher mash than a smooth one, you can leave some beans whole or cut them in half. Add more salt or pepper to taste if necessary.
  • Add the quinoa and cumin or chili powder to the mixture in a bowl. Stir. Add the walnuts, a few at a time, until the mixture becomes thick enough to shape into patties. Place the mixture in the refrigerator for 10 to 15 minutes to cool. Preheat your oven to 375 degrees F. Spray a baking pan with olive oil or nonstick spray.
  • Once the patties are chilled, shape them into small patties. To get the perfect shape, I use the lid of a peanut butter jar lined with plastic wrap (a tip that I learned from Iowa Girl Eats). See photo.
  • Place on a baking sheet. Brush or spray with olive oil, a pinch of black powder, and any remaining crushed walnuts. Cook for 40-45 mins, turning them around at the 20-minute mark. It’s possible to cook them longer if you want a crispier result. If you want to make it faster, shape them into smaller patties (about 1/4 inch thick) and cook in a pan lightly coated with olive oils over medium or medium-high heat. Cook on both sides for 3-4 minutes each. This version does not get the chicken as well cooked in the middle.
  • Serve on buns or top greens mixed with your desired toppings.
  • If you do not want to cook all the patties at once, divide them into ten larger patties and bake at 375 degrees for 15-20 minutes. Cool and stack between parchment paper layers and cover. Freeze for up to several weeks. Bake according to instructions until the desired color/texture is achieved.
  • This recipe makes ten medium-sized baked patties or 16 thinly sauteed patties.

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