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veggie burger sliders
Print Recipe
4.50 from 2 votes

Veggie Burger Slider with Miso Mayo

Prep Time15 minutes
Cook Time40 minutes
rest/chill1 hour
Total Time55 minutes
Course: Appetizer, Dinner
Keyword: vegan, vegetarian
Servings: 16

Equipment

  • Food Processor

Ingredients

Burgers

  • 3 tablespoon olive oil
  • 8 oz baby bella mushrooms, chopped into bite size pieces 
  • 1 small head broccoli
  • 1 small carrot, grated 
  • 1 medium zucchini, grated and drained
  • 3 scallions, thinly sliced 
  • 1 15.5 oz can chickpeas, drained and rinsed 
  • 1 15.5 oz can black beans, drained and rinsed 
  • 1 tablespoon vegan Worcestershire sauce or  low sodium Worcestershire sauce
  • 2 tablespoon organic Miso paste 
  • 1 tablespoon finely chopped or crushed fresh garlic 
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper 
  • 2 teaspoon smoked paprika 
  • ½ cup panko breadcrumbs 
  • 3 tablespoon egg replacer, such as Bob's Red Mill
  • 3 tablespoon water (for egg replacer) 

Miso Mayonaise Sauce

  • ½ cup Mayonaise, or Vegan Mayonaise
  • 1 crushed garlic clove
  • 1 teaspoon apple cider vinegar (slightly less to taste if using vegan mayo)
  • 2 teaspoon organic Miso paste
  • 1 teaspoon honey

Toppings/Bun

  • 16 slider buns or 8 burger buns
  • thinly sliced red onion
  • thinly sliced dill pickles
  • shredded lettuce 

Instructions

  • Preheat oven to 350 degrees.
    2. Drain and rinse the chickpeas and black beans, and spread in an even layer on a baking sheet.
    3. Bake beans for 30 minutes, until dry and splitting slightly.
    4. While the beans bake, chop the mushrooms and broccoli stems in a food processor until coarsely chopped, but not pulverized. Chop florets into small, bite sized pieces, and set aside.
    5. In a large, deep nonstick pan- heat 2 tablespoon oil over medium heat.
    6. Add the chopped mushrooms and broccoli (stems only) and season with salt and pepper. Cook, stirring occasionally for 7-10 minutes, until softened and reduced in size.
    7. Add remaining tablespoon of olive oil to the pan with the cooked broccoli stems and mushrooms, and bring the heat up to medium high.
    8. Add the chopped broccoli florets and season again with salt and pepper.
    9. Cook 5-7 minutes, stirring occasionally, until broccoli florets are lightly browned.
    10. Turn off heat and set aside.
    11. Once the beans have baked for 30 minutes, remove from oven and allow to cool slightly, about 5-10 minutes.
    12. Transfer beans to a food processor, and pulse a few times until the beans are coarsely ground, with large pieces still intact. Transfer to a bowl, and add the cooked and slightly cooled broccoli and mushrooms.
    13. Grate the carrots and add to the bowl.
    14. Grate the zucchini and ring out with your hands or a clean dish towel to remove excess liquid, then add to the bowl with the other ingredients.
    15. Add the sliced scallions, miso paste, Worcestershire sauce, salt, pepper, and smoked paprika.
    16. In a small separate bowl, whisk together 3 tablespoon egg replacer and 3 tablespoon water until smooth and well combined. Transfer to the bowl with the other ingredients, and toss well until everything is fully incorporated.
    17. Transfer burger mixture to an airtight container, and refrigtae for at least 1 hour.
    18. When ready to cook, form burger mixture into 16 slider sized burgers, or 8 full sized patties. Sliders are about ½ cup, full sized are about ¾ cup.
    19. Add a neutral oil such as avocado or canola to large nonstick frying pan and head over medium
    20. Add Burgers in batches, careful not to overcrowd the pan.
    21. Cook 4-5 minutes a side, until crisp on the outside, and warmed through in the inside.
    22. Serve hot, on toasted buns with thinly sliced red onion, shredded lettuce, dill pickles, and miso mayo.
    For cooking from frozen:
    If cooking from froze, cook 57 minutes a side on medium-low heat.
    To freeze:
    Form burgers into desired patties, and store in freezer bags for up to 1 month.