Mushroom Sliders

Aren’t these babies cute? I just love a tiny version of a food favorite, like a mac and cheese bite or a shot glass of soup, and especially the slider! I’ve been meaning to make these tiny veggie burgers for a while now, and am so glad I finally did it. They are as delicious as they are adorable, and they are super fun to eat for the whole family.

We went pretty simple with our sliders, topping them the classic combination of “cheese” slices, pickles, ketchup, and mustard. I was craving the true cheese burger experience, but you could make these much fancier with lots of different topping combos. Once you have the baby burgers made and the tiny rolls prepared, you can jazz them up to your heart’s content!

We pigged out and ate about 4 sliders each because these were so good; I think 2 or 3 baby burgers each would probably satiate normal people (rather than vultures like hubs and I after a long day of work!). A square of 9 or 12 would be perfect for a family dinner.

1 Tbsp olive oil
1 package mushrooms, chopped
1/2 yellow onion, diced
1 garlic clove, minced
1 cup cooked brown rice (I used a packet of 90 second rice)
1/2 cup bread crumbs
1 tsp Italian seasoning
1/2 tsp crushed red pepper
vegetable oil
3 slices vegan cheese (I used Chao)
9 dinner rolls (I used Rhodes, baked according to instructions)
Bread and butter pickle chips
Ketchup and mustard

In a medium skillet over medium high heat, add olive oil, mushrooms, onion, and garlic. Saute over for 4-5 minutes or until softened and browned. Add mushroom mixture, rice, bread crumbs, Italian seasoning, and crushed red pepper to a food processor. Process until mixture combines and can be formed into balls. Add more bread crumbs if it’s too wet. Form mixture into sliders. Coat a large skillet with a thin layer of vegetable oil and heat over high heat. Once hot, place sliders in the pan and fry for 3-4 minutes on each side. Drain on a paper towel. Preheat oven to 375 degrees. Cut dinner rolls in half and place a slider on each roll. Top with slices of cheese and pickle chips. Spread ketchup and mustard on the tops of the buns and place on the sliders. Place on a baking sheet and bake for 4-5 minutes or until the cheese is slightly melted and rolls are warm and toasted.

Makes 9 sliders

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