This vegan slider recipe goes with plant-based meats and cheeses

Instead, I want to focus on how easy they can be to cook and what a blessing they can be for plant-based eaters like me who, yes, enjoy the taste and texture of a well-made burger, but don’t want it made. are of animals.

America’s Test Kitchen has jumped into the fray without ideology with a book on best practices for cooking plant-based meats like these patties; my colleague Becky Krystal detailed some of their grilling strategies in a recent piece.

As much as I love to grill, I’m more likely to fry these on any given weeknight in a skillet on my stovetop, in a kitchen where the air conditioning is strong. So I was drawn to a recipe in “Cooking With Plant-Based Meats” that turns 12 ounces of the ground variety into eight sliders — just what you need for a get-together with friends (or for multiple meals with my husband).

The recipe includes a few clever tricks: Use a glass pie plate or dish and parchment paper to press the patties into neat 3-inch rounds; cool them first so that they are easy to maneuver and hold up better; press chopped onions on one side to char while the burger cooks; and adding steam to soften the buns and help melt the vegan cheese.

With their sweet and sour sauce, the little burgers reminded me of those little darlings from White Castle, but without the same impact – for the environment and for animals – of meat. Win-win-win.

For best results, use a block of ground vegetable meat from Impossible Foods or Beyond Meat instead of patties. Note that we preferred these with brioche-style slider buns in testing; Hawaiian style sweet rolls competed with the slightly sweet and sour sauce. Serve one slider per guest as an appetizer or two as a main course.

ahead: The sauce can be kept in the fridge for up to 4 days before cooking and assembling the sliders.

Storage Notes: Refrigerate up to 3 days and microwave to reheat.

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• 2 tablespoons vegetable mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon sweet pickle relish
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon white vinegar
• 1/2 teaspoon freshly ground black pepper

• 12 ounces plant-based ground meat, such as Impossible Foods or Beyond Meat
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 8 sliders hamburger buns
• 4 slices of vegetable cheese, such as Violife cheddar slices
• 4 teaspoons vegetable oil, divided
• 1/4 cup finely chopped yellow or white onion, divided
• 1/4 cup water, divided

Make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, relish, sugar, vinegar, and pepper.

Create the sliders: Fold a sheet of parchment paper in half, then unfold it. With damp hands, squeeze the ground beef off and roll into 8 balls (1 1/2 ounces each). Place a ball on one side of the parchment paper, fold the other side and use a clear pie plate or baking dish to press the ball into an even 3-inch-wide pie. (If you use something made of glass, you can see the size of the patty as you press.) Transfer to a bowl or baking sheet and repeat with the remaining balls. Season the patties with salt and pepper and refrigerate for a minimum of 15 minutes and a maximum of 24 hours.

Divide the sauce evenly over the bun bases and arrange on a serving platter. Stack the cheese on top of each other and cut it into quarters (for 16 pieces).

In a large non-stick skillet over medium heat, heat 2 teaspoons oil until just smoking. Using a spatula, transfer four patties to the pan. Sprinkle a total of 2 tablespoons of onion over the top of the patties and press down firmly with the back of the spatula. Bake the patties until well browned on the first side, about 1 minute. Turn the patties over and top each with 2 pieces of cheese and place the balls on top. Add 2 tablespoons water to skillet next to patties (make sure buns don’t get wet), cover and cook until cheese has melted, 90 seconds.

Transfer the sliders to the prepared bun bases, tent with aluminum foil and set aside while you cook the remaining patties. Repeat with remaining 2 teaspoons oil, 4 patties, 2 tablespoons onion, globules, and 2 tablespoons water. Serve hot.

Per serving (1 slider), based on 8

Calories: 168; Total fat: 9 g; Saturated fat: 2 g; Cholesterol: 0mg; Sodium: 486mg; Carbohydrates: 17 g; Dietary fiber: 2 g; sugar: 3 g; Protein: 9 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

Adapted from “Cooking with vegetable meat” by America’s Test Kitchen (2022).

Tested by Joe Yonan; e-mail questions to [email protected]†

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