Delicious Veggie Slider

By • January 23, 2015 0 Comments

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Author Notes: Grab some quality ingredients and mix up this delicious, plant-based rendition of a classic slider. Enjoy as an appetizer, part of a larger meal or get your guests started right for the next big game! Visit for more recipes. Amazing Grass


Serves 4


  • 1-2 teaspoons olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • pinches cayenne
  • 1 tablespoon vegan Worcestershire (or soy sauce or tamari)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste (or ketchup)
  • 1 tablespoon grated beet (optional – for color)
  • 1 cup black beans, cooked & drained (use 1/2 cup at a time)
  • 1 “flax egg” (1 tablespoon ground flax + 3 tablespoons water)
  • 3/4 cup cooked red quinoa (use 1/2 cup, then 1/4 cup separately)
  • salt & pepper
  • 4 toasted whole wheat or gluten free buns


  • lettuce, red onion, tomato, shredded cabbage, jalapeños
  • Spiced Ketchup and Chipotle Mayonnaise
  1. Preheat oven to 375° with a metal baking sheet inside.
  2. In a small bowl, stir flax & water together and set aside. This will act as your “egg.”
  3. Heat oil in a medium skillet. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
  4. Add the Worcestershire, balsamic, tomato paste, grated beet, walnuts and 1/2 cup of black beans. Stir and cook for another few minutes and turn heat off.
  5. Let cool slightly, and then add the contents from the pan to a food processor. Add the flax “egg” and blend until everything is cohesive. (It does not need to be perfectly smooth).
  6. Transfer the mix to a bowl and stir in the remaining 1/2 cup of black beans (smash them a little as you stir), and 1/2 cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
  7. Place the 4 balls on a plate and sprinkle them with the remaining 1/4 cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
  8. On a parchment paper lined plate, chill for 20 minutes.
  9. Let cool and serve with fixings of your choice like lettuce, onion, and spiced ketchup.

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