Sliders are a great game day snack, easy to make in large batches and can be made in a million different flavors. My sliders are German style with all the classic ingredients to make a flavorful burger. Of course, these patties can be formed into 3 or 4 large cutlets instead of sliders and the mashed potatoes and warm slaw can be served on the side as a dinner entree.
Creamy white bean mini patties with shredded brussel sprouts, carrots, breadcrumbs and sage served on a wheat bun with whole grain mustard. Mashed potatoes flavored with caraway seed and fresh parsley and warm sweet and sour apple-cabbage slaw top each patty.
White Bean Brussel Sliders
1-15oz can great northern beans, drained and rinsed
6 sage leaves, roughly chopped
1 scallion, roughly chopped
2 garlic cloves, minced
1 carrot, shredded
5 brussel sprouts, shredded
1/2 cup breadcrumbs
1/2 cup vegan mozzarella cheese
salt and pepper
9 mini wheat hamburger buns or rolls, halved and toasted
whole grain mustard (optional)
Preheat the oven to 375. Place a baking sheet in the oven.
Pulse the beans, sage,scallion and garlic in a food processor until about 3/4ths mashed. Transfer to a boil and mix in the remaining ingredients. If the mix seems too moist, add a bit more breadcrumbs to firm it up. Season with salt and pepper. Form into 9 small patties.
Take the hot baking sheet out of the oven, coat with canola spray and place the patties on.
Bake for 15 minutes, reduce the oven to 350, flip then back for 7 minutes more.
Spread some mustard on one side of each toasted bun and serve with slaw and potatoes.
Apple Cabbage Slaw
1 tbl extra virgin olive oil
1/2 tsp fennel seed
1 tsp coriander seed
1/2 white onion, thinly sliced
1/2 fuji apple, unpeeled, matchsticks
2 tsp organic sugar
1/2 small green cabbage, thinly sliced
1 tsp dry mustard powder
1/2 tsp pepper
3 tbl apple cider vinegar
In a large saute pan, bring the cold oil up to heat with the fennel and corinader seed. Add the onion and 1/2 tsp salt and saute over medium heat until soft, 5 minutes. Add the apple and sugar cook 5 minutes more. Add the cabbage, dry mustard, pepper and vinegar and cover. Cook for 15 minutes until the cabbage is very tender. Add a splash of water to the bottom of the pan if it gets too dry. Remove the cover, let the liquid evaporate and saute over medium heat to brown the cabbage, 5 minutes. Taste and season.
1 really large (or 2 regular sized) russet potato, skin on, small dice
2 tbl earth balance vegan butter
1/4 cup vegan sour cream
2 tsp lemon juice
1 tsp caraway seed, crushed and toasted
1/2 tsp onion powder
2 tbl fresh chopped parsley
salt and pepper
Bring the diced potato and 2 tsp salt to a boil. Cook until tender, drain. Transfer back to the pot Add the butter and sour cream. Mix until melted and combined. Add the remaining ingredients and stir to combine. Season with more salt and pepper.