All-American vegan cheeseburger sliders recipe
Just look at that oozing cheese and succulent burger – one bite and you won't believe these burgers are vegan! And they pack a mighty punch of flavour too, perfect for a bank holiday barbecue.
See method- Makes 8 sliders
- 20 mins to prepare and 15 mins to cook
- 451 calories / serving
Ingredients
- 1 x 400g pack plant-based mince
- ½ red onion, grated
- ½ red pepper, finely chopped
- 8 slices vegan chilli cheese
- 3 tbsp sunflower oil
- 8 soft batch rolls
- 8 small lettuce leaves, such as little gem
- 2 tomatoes, sliced
- 1 red onion, sliced
- sliced gherkins (optional)
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Shop ingredientsEach serving contains
- Energy
- 1890kJ 451.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 43.4gProtein 22.2gFibre 5.2g
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- Preheat the oven to 180ºC/fan 160ºC/gas 4.
- Using your hands or a wooden spoon, mix together the plant-based mince, red onion and red pepper; season well. Divide and shape into 8 balls.
- Trim the chilli cheese to reduce the size of the square slices – about 1cm off each side. With the remaining bits, mush together with your hands to form a ball. Divide this into 8 and shape into balls, then flatten slightly to make disc shapes.
- Press your thumb in the centre of the mince balls and place in the cheese discs, then shape back into balls so the cheese is hidden inside and press into a burger patty shape.
- Heat the sunflower oil over a medium heat in a saucepan and fry the patties for 2 mins a side until nicely browned. Place on a baking tray and cook in the oven for a further 10-15 mins.
- Slice the buns in half and set aside.
- Top the burgers with the cheese slices and return to the oven for 1 min to just begin to melt.
- Place a lettuce leaf on a bun base, followed by a tomato slice, a burger patty, red onion and gherkins, if you like. Repeat with the remaining ingredients to make 8 sliders. Serve straight away with a glass of cider.
- See more Vegan barbecue recipes
