Veggie Burger Sliders – Quick & Easy!

Fast food at home is one of my favorite meals, and when you substitute veggie patties with the classic red meat in veggie burger sliders, you’re land on the healthier side, too. And who knew picnic food could be so darn cute!

When you write a food blog, sometimes you get caught up in the whiz-bang hoopla fun of creating original recipes, and you totally downplay the little shortcut meals you make all the time that are fantastic and share-worthy.

This, I think, is one of those.

Growing up with a White Castles nearby, I’ve always had a special affection for the slider. We didn’t call them sliders, though.

TMI ahead. You’ve been warned.

My older brother called them rectum rockets. Because of the onions that everything — including the bun — is fried in. They made him gassy. (But between you and me, it wasn’t the onions. Just the sheer quantity of burgers. Like, 8 at a time.)

Boys and food. Gross. Any girl who grew up with older brothers knows what I’m saying. We half-faked disgust while laughing through mouthfuls of sliders and french fries.

Any girl who grew up with older brothers knows how awesome they are.

Sliders are still a favorite, and I used to make homemade versions all the time. But since I don’t eat much meat anymore, I tried a simple swap: frozen veggie burger sausage patties. Yum. The swap rocked the party.

And it made the whole production incredibly easy, since the patties are formed and ready to go. Fast weeknight meal that the fam will love? Veggie burger sliders to the rescue!

Leaning tower of sliders! I snapped this photo just before the whole thing toppled over (it’s even a little action-photo blurry).

Aren’t they just the cutest? Why does awesome food look so much more awesome when it’s small?

In the winter, veggie burger sliders are a cozy staple with a big bowl of soup. Comfort food, oh yeah. In the summer, they magically morph from comfort food to perky picnic food, served with a big salad (green or potato or macaroni). Oh, and a frozen margarita.

And how about those pretzel slider buns? Adorbs. Some stores (like mine) don’t carry reliable stocks of mini buns, so I have to take what I can get for my veggie burger sliders. Believe me, it’s all good.

Karen xo

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Veggie Burger Sliders - Quick & Easy!

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 6 sliders

Author: Karen Gibson

Ingredients

• 6 slider buns sliced in half
• Butter
• Olive oil
• 1/2 large onion sliced into thin quarter moons
• 6 Veggie sausage patties I use Morningstar Farms brand - usually in the frozen breakfast aisle. You don't need to thaw them first.
• Cheese slices I use both sharp cheddar and havarti
• Your favorite slider condiments such as mustard, mayo, BBQ sauce, sriracha
• Hamburger pickle slices

Instructions

• Heat a large, wide skillet or sauteuse over medium heat. A vessel with a lid will speed things along, but you can also use a smooth griddle pan. Butter the insides of the slider buns and place butter side down in the pan. Heat until browned. (You might have to do this in batches if your pan is not large enough.) Remove the buns and set aside.
• Add about a tablespoon of olive oil to the pan and heat until shimmering. Add the onions slices and stir to coat with the oil. Lay the sausage patties among the onions and cook for 5 minutes on one side. Move the onions around with a spatula so they don't burn in place. Flip the patties and cook for another 4 minutes.
• Scoop some of the onions on top of each patty.
• Slice (or fold and tear) each cheese slice into four equal pieces. Place one or two cheese quarters on top of the onions. If you have a lid, place the lid on the pan - the steam will help melt the cheese.
• While the cheese melts, spread your condiments on the buns. When the cheese is nice and gooey, use a spatula to carefully lift each cheese-onion patty onto a bottom bun. Lay pickle slices into the melty cheese, and then top with the other bun half.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.