VEGAN: Small But Terrible Mouthwatering Vegan Classic Bean Slider

Classic miniature burgers filled with the healthiest veggies and flavors.

I just love burgers. Ok, let me correct that. I am crazy in love with burgers. And to find recipes like this is an absolute treat for me. I also enjoy preparing this when I have guests around. I enjoy how they go for seconds and even for a third serving. It makes me so satisfied being the official cook for the day and that everyone loves the food served.

So there are times I try to serve this during parties. They don’t just taste amazing, they look so adorable as well. Burgers shrank in to tiny sizes. The layers may not seem overwhelming but once you bite through them, it you will realize you have underestimated it as one serving is just very explosive.

That won’t stop you though from having another or two more servings. I can go on and on about this burgers but the best way for you to know exactly what I mean is to try them. So get started now and then tell me what you think.

Check out the recipe below.

Vegan Classic Bean Slider

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Ingredients:

400g cooked beans (kidney beans are a good choice)

80g panko or sourdough breadcrumbs

2 tbsp olive oil

2 chia or flax ‘eggs’ (see below)

1 tbsp English mustard

1 tbsp nutritional yeast

Handful of chopped parsley

Squeeze of lemon juice

Oil, for frying

Sea salt and freshly ground black pepper

For chia or flax ‘eggs’:

1 tbsp ground linseeds or chia seeds soaked in 2½  tbsp water

To assemble, for each patty:

1 small burger bun

1 scoop of Vegan ‘Mayonnaise’ (recipe in V is for Vegan)

1 large lettuce leaf

1 slice of tomato

1 vegan ‘cheese’ slice

2 slices of sweet pickled cucumber

Ketchup

 

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Instructions:

Preheat the oven to 180°C/gas mark 4.

Combine all the ingredients and form into 8 sliders or 4 large burgers.

In an ovenproof frying pan, fry on each side in a little oil, until slightly golden. Transfer to the oven and cook for 7-10 minutes for sliders or 12-15 minutes for burgers. Warm the burger buns in the meantime.

Split the buns, add the ‘vegannaise’, then the lettuce leaf, tomato slice, patty, cheese slice, the pickle and some ketchup. Top with the other bun half and serve.

 

A very big thank you to houseandgarden.co.uk for sharing this delicious dish.

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