7 Ingredient Veggie Sliders

Easy, Wholesome 7 Ingredient Veggie Sliders!!

I am not the type of girl that just orders a salad every time we go out.

I used to be that girl, but that was when I used to be over concerned about my thighs touching. No more. If I’m hungry, give me a burger. Half burger, half ketchup, that is, with tons o’ fries. Then I’m a happy patron.

7 Ingredient Mushroom Veggie Burgers

But I’m not always big on meat. I mean, have you ever eaten a burger and then felt like you needed a 5 hour nap just to recover? Yeah, that’s me. In my quest to find the perfect veggie burger I’ve tried quite a few but never quite felt like I’d found “the one.” That had to change.

Simple 7 Ingredient Veggie Burgers PLUS how to form them into perfect patties!

With this recipe I not only aimed to simplify veggie burgers, but also keep them flavorful and with sturdy texture. In my mind, a good veggie burger should be slightly crisp on the outside, tender on the inside, and not at all “gummy.”

Friends, I’m happy to report that these little gems not only require just 7 ingredients, but they also hit the nail on the head with both flavor and texture. Serious score.

7 Ingredient V GF Veggie Burgers!

The base starts with onion and mushroom, sautéed to deepen their color, flavor and texture. Then I added in a light seasoning of salt, pepper and chili powder (or cumin). Then came the mashed beans – I went with kidney to try something different than black beans, which is the legume most veggie burgers rely on.

Last but not least, ground walnuts and cooked quinoa for a “dry” that not only creates a lovely crumbly texture, but also adds heaps of nutritional benefits.

Easy 7 Ingredient Veggie Burgers | #vegan #glutenfree

I tested these two ways:

1) Thicker patties baked in the oven
2) Thinner patties sautéed in a skillet

I’m happy to report that both worked! The baking takes longer but yields a better overall texture, I believe. But if you’re in a time crunch, throw them on the stovetop! They’ll do just fine.

7 Ingredient Veggie Sliders! #vegan #glutenfree and the crisp tender texture you hope for in any good veggie burger!7 Ingredient #vegan #glutenfree Veggie Sliders!7 Ingredient Smoky Veggie Sliders! Crisp, tender, SO delicious

Now, the important part. What do they taste like? I’m glad you asked. They’re

Tender
Slightly crisp
Perfectly browned
Savory
Smoky
Hearty
Satisfying
And ridiculously addictive

I had one for sampling purposes, then another…The rest are just waiting to be devoured. These won’t last long around my house or yours.

7 Ingredient Veggie Sliders!7 Ingredient Veggie Sliders! So easy, healthy and delicious | #vegan #glutenfree

This recipe yields about 10 thicker baked sliders, or 16 thinner “grilled” sliders. So one batch will feed a descent-sized crowd! But if it’s just you and a friend, I’d suggest par-baking them for maybe 15 minutes and then pulling them out to freeze. Then, when you’re ready to eat one, just pop it out of the freezer and bake  until warmed through and adequately browned and no longer tender.

All that’s left to do is top as desired. I went with ketchup, mustard, lettuce, onion, tomato. But I’m someone of a hamburger purist, so do as you wish! I’m sure these would be awesome with avocado and salsa for more of a Mexican spin, or with cheese (vegan or not) and some vegan bacon. Dream big and eat several – they are sliders after all. Enjoy!

7 Ingredient Veggie Sliders!!

4.8 from 12 reviews

7 Ingredient Veggie Sliders
 
Prep time

Cook time

Total time

 

7 Ingredient smoky veggie sliders that are gluten free, vegan and perfectly tender and crumbly. Make the whole batch for a crowd, or par-bake half, freeze and save them for later.
Author:
Recipe type: Sandwich
Cuisine: Vegan, Gluten Free
Serves: 8

Ingredients
  • 1/2 red onion, finely diced (~3/4 cup)
  • 6 button or baby bella mushrooms, diced (~1 1/4 cups)
  • Salt and Pepper
  • 1 15-ounce can kidney (or black) beans, well rinsed and drained
  • 3/4 cup cooked quinoa
  • 1 Tbsp chili powder (or sub cumin), yes Tablespoon
  • ~1/2 cup raw walnuts, crushed or ground into a loose meal (divided)
  • OPTIONAL: For even more flavor, add a shake of vegan worcestershire or A-1 sauce when adding the chili powder

Instructions
  1. Heat a large skillet over medium-low heat and add some nonstick spray or add a bit of olive oil. When hot add the onion and slowly sauté, seasoning with a pinch each salt and pepper.
  2. When the onions are soft – about 5 minutes – turn up the head to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  3. Remove from heat and add beans and mash. You’re looking for a rough mash, not to turn it into a paste, so you can leave some whole or halved if you want. Taste and add another pinch of salt, or pepper if needed.
  4. Transfer the mixture to a mixing bowl, add the quinoa, chili powder or cumin and stir. Lastly, add the walnuts a little at a time until the mixture is thick and malleable enough to form into patties. Pop in the fridge for 10-15 minutes to cool and preheat your oven to 375. Coat a baking sheet with nonstick spray or olive oil.
  5. Once chilled, form into small patties. I love using a peanut butter jar lid lined with plastic wrap to get the perfect, mess-free shape (a tip I learned from Iowa Girl Eats). See photo.
  6. Arrange on the baking sheet and brush or spray the tops with olive oil and another pinch of black pepper and any leftover crushed walnuts (optional). Bake at 375 for a total of 40-45 minutes, flipping around the 20-minute mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary. For a quicker option, form into thinner patties (1/4 inch) and brown in a saucepan over medium to medium-high heat lightly coated with olive oil. Cook until brown on both sides – 3-4 minutes on each side. However, this version doesn’t get them as well done in the middle.
  7. Serve on small buns or atop mixed greens with desired toppings.
  8. If you don’t want to cook the whole batch at once, form into 10 thicker patties, parbake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, bake as instructed until desired texture/color is reached.
  9. Makes ~10 medium baked patties, or ~16 thin sautéed patties

Notes
* Inspiration gleaned from the talented Love and Lemons
*Nutrition information reflects 1 of 10 patties without toppings

Nutrition Information
Serving size: 1 baked pattie Calories: 89 Fat: 4.2 g Carbohydrates: 9 g Sugar: 1.3 g Sodium: 190 mg Fiber: 3 g Protein: 4.1 g

 

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Comments

  1. Shannon says

    Dana, you a girl after my heart! I am so a burger and fries girl. For some reason people think that since I am a vegetarian I just want to eat salads. This sounds super yummy. Could I use some cooked millet instead of the quinoa? Thank you for sharing your recipe and have a sweet day.

    • Dana Shultz says

      Shannon, thanks! I think you could use millet instead of quinoa. Just know that it may taste a bit different since millet can tend to be a bit more bitter than quinoa. Hope that helps!

  2. Xavier Berges says

    I’ve been waiting for a long time for a recipe like this! Thanks tons, and I will be getting to these sliders shortly.

    Do you have any reference to a home made type mayo (maybe one that can be customizable in flavors…) that could go with these?

    • Dana Shultz says

      I don’t really eat mayo as I’m more of a ketchup/mustard girl. But, if I were going to try one I’d probably make a cashew cream sauce with a bit more sweetness to it to mock the flavor of mayo. Hope that helps! Otherwise, silken tofu would be a good base.

    • Dana Shultz says

      Hmm, it will definitely affect the flavor, but you could likely compensate the walnuts with additional beans and quinoa.

  3. kerry surface says

    first off….i want to thank you for these wonderful recipes and gorgeous photos!!
    you both are ultra talented! every recipe i have tried has been great and i’m all
    about some veggie burgers. this will be “what’s for dinner tonight?)
    thanks sooooooo much and i look forward to each new post!

    • Dana Shultz says

      I think you could sub any type of nut, as long as you crush them a bit finer. Almonds, for instance, are much harder to chew that walnuts, so they’ll need to be broken down a bit more.

    • Dana Shultz says

      Yeah! No mushy burgers here. You control how crispy they are with how long you bake them. Hope you enjoy!

  4. says

    Omg I JUST saw these mushroom, onion walnut burgers over at An Unrefined Vegan last night, haha and commented there! Guess mushrooms and walnuts are on everybody’s mind. :) Unfortunately, I don’t eat mushrooms, but they sure look tasty and I like that you added quinoa! They are super cute as sliders too!

    • Dana Shultz says

      Thank you! Yeah, I know some people aren’t crazy about mushrooms, but they are quite subtle in this recipe.

  5. says

    These look so great! We made a slider recipe with mushrooms and it was super delicious but I’ve been looking for one that will give me some added protein!

  6. Molly Robinson says

    This recipe looks so delicious, I will have to try them out at some point! Your blog has been a huge cooking inspiration to me and I have just recently purchased your E-book for food photography and am in love! Thank you.
    Molly xo

    • Dana Shultz says

      Oh good! Thanks for sharing, Molly. Glad you’ve been enjoying the recipes and e-course! Hope you learn lots. Cheers!

  7. Leslie says

    I luv you so much right now its causing me actual physical pain! These look amazing, I wouldn’t have know they were veg from the first pic.

  8. says

    With summer grilling season coming up soon, it’ll be nice to have a stack of these in the freezer to pull out for parties. I strongly dislike all the chemicals in the frozen veggie burgers!

  9. says

    I’ve really been wanting to try a recipe like this, but I have been too intimidated. This recipe looks so tasty, it’s healthy, and I’m fairly confident that I could pull it off…without totally screwing it up. I’m darn near drooling over the pictures…wow these look so delicious! I’m going to give this a shot! Thank you so much for sharing!

  10. Amulya says

    Hey Dana,
    I tried these out with a few substitutions yesterday (ground cashew instead of walnuts, black beans instead of kidney) and wanted to let you know that not only are they the best veggie burgers I’ve made, but probably the best I’ve ever had. Thank you!

  11. Selena says

    Hola Dana,

    Just wondering, how did you make the sauce presented on the burger? Looks scrumptious and I want to try.

  12. says

    I have these in the oven right now. Smells terrific. The kids ate the walnuts so I only had about half what was called for but I’m sure they’ll be fine. Thank you. Love your recipes!

  13. says

    hey Dana! :-) I and my bf tried making tofu burgers way back and stumbling upon this today makes me giddy – will share this recipe of yours to him. I have also wandered around your website and I am totally hooked. Consider me a follower from now on.

    Also, I’d be very happy to feature you soon as one of the top minimalist websites at Greenfudge.org. I’ll write you again as soon as the article is up.

    Wild flowers,
    Tin

  14. Catherine says

    Hi I am very new to your website, as of today, and am so impressed that, when I saw your recipe, I could print it straight away instead of copying and pasting into Word and then printing. I love this recipe and will be trying it next week. It looks fab.

  15. says

    These look perfect! Did you use a food processor to mix everything together? I think I spot one in the photos but the directions don’t mention it…

  16. julie says

    Hi, I followed this recipe to the letter, except for halving it and subbing the walnut for crushed sunflower seeds. They are still cooking so I can’t vouch for the taste, but I just flipped them and 3 out 4 patties broke apart into crumbly messes. I’m sure they will still be tasty but i was really looking for that patty, burger like consistency and they are just too crumbly and fragile. Any ideas why?

    • Dana Shultz says

      Julie, it may be that you didn’t mash the beans quite enough to keep them holding together.

  17. Melissa says

    Made these last night – SO yummy! My husband and I are trying to eat more vegan so this was a great recipe! The vegan-thing is a little harder for him but he loved these! We both agreed they’re WAY better than any frozen veggie burgers and have a fraction of the amount of sodium which is awesome.
    Mine were a little crumbly but I’m not exact on measurements so I’ll follow those a little more closely next time.
    Awesome recipe (like everything else we’ve tried on here)!

    • Dana Shultz says

      Thanks, Melissa! Glad you enjoyed these. If you bake them instead of saute them, that should help with the crumbly issue. Also, mashing your beans a little more will help, too. Hope that helps!

  18. Jillian Gibson says

    I subbed mushrooms for the same amount of sweet red pepper, sautéd longer , then turned it up to get rid of the extra water from the peppers, (i put them in a food processor w/ onions so it was finer) and it tured out a-okay .

    PS: made these right after making your cinnamon rolls :) YUM!

  19. Sarah says

    I found this website searching for vegan cheesecake and immediately fell in love with the recipes! I cant wait to cook them all but today I made these and they were divine! Not to mention I subbed out the walnuts for other nuts due to not having them and used different kinds of beans and they were still great!! Super easy and not so messy to make… esp. since veggie burgers get messy. I also love how flexible the ingredients can be. Thanks so much for this recipe, it’s definitely on the top of my list :)

  20. Victoria Hill says

    Hi Dana!

    First off, love your recipes. I’ve tried a few already that were deliciousness incarnated and there’s more on my list! I’m not vegan or vegetarian, but a lot of my friends are and your recipes allow me to accommodate them and not feel like I’m missing out!

    I haven’t tried the recipe yet because I have a question, who’s would the patties hold up if I threw them on the BBQ? Should I bake and freeze them first, or would they fall apart on the grill?

    • Dana Shultz says

      Great question! They will be a little tender on the grill, actually. If you make them a little thicker and are very gentle, it should work. Another tip would be to add a little foil on the grill to keep them from falling through. Otherwise, I’d recommend baking them. Hope that helps!

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