As it turns out, there are lots of reasons. For one thing, a mini sandwich is a sandwich you can eat as an appetizer! Or a snack! For another thing, mini sandwiches are less messy than full-sized ones, a fact I can appreciate as someone who can get really carried away with toppings. And you can always make a meal of sliders if you’d like — just eat a couple of them! Having finally figured all that out, I created a recipe for vegan sliders, based off of two of my favorite burger recipes: my vegan black bean burgers and my barbecue chickpea burgers. So much deliciousness in one tiny little sandwich package. Let’s talk about how they’re made.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: If you don’t have a food processor, simply substitute a scant cup of oat flour for the oats. Make sure the onion is chopped super finely, mash the beans with a potato masher, and mix everything up with a spoon in a large mixing bowl. If you’re using vegan cheese slices, cut them in quarters so they fit the patties. I like to place them on the patties during the last two minutes or so of baking, so they melt a bit. Tip: Want to use this recipe to make full-sized burgers? Just shape the mixture into four patties instead of eight, and bake them for a total of thirty minutes instead of twenty.
More Vegan Appetizers
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