CHEESEBURGER SLIDERS RECIPE BY TASTY
Sometimes you're just in the mood for a good ol' juicy hamburger. The type that's succulent and gloriously flavorful. But when you're entertaining, cooking hamburgers for a crowd is no easy joke. That's why we're bringing you these fun cheeseburger sliders instead! Baked on a single tray, these are an easy way to impress a crowd - and they definitely don't skimp on the flavor.
Provided by Tasty
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (175°C).
- Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
- Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
- Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
- Slice into individual sliders, then serve.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
There's no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).
Provided by Adam and Joanne Gallagher
Categories American
Time 1h20m
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, Protein 8.3g, Carbohydrate 22.7g, Fiber 5.4g, Sugar 2.8g, Fat 8g, SaturatedFat 1.3g, Cholesterol 46.5mg, Sodium 321.2mg
GIANT VEGGIE BURGER RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, medium yellow onion, garlic, medium carrots, ground cumin, chili powder, ground coriander, cayenne, salt, pepper, soy sauce, black beans, quick-cook oats, corn, chickpeas, quinoa, bread crumbs, sundried tomato, tahini, fresh parsley, garlic, salt, pepper, dried oregano, dried basil, white bean, medium sweet potato, small yellow onion, bread crumbs, nutritional yeast, fresh parsley, lemon juice, red chili flakes, garlic powder, salt, pepper, flax meal, water, olive oil, mushroom, soy sauce, smoked paprika, small yellow onion, garlic, salt, pepper, lentils, oats, vegan mayonnaise, ketchup, yellow mustard, salt, pepper, giant round loaf, vegan provolone cheese, avocado crema, lettuce, tomato, red onion
Provided by Rachel Gaewski
Categories Dinner
Yield 8 servings
Number Of Ingredients 60
Steps:
- Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
- Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
- Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
- Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
- Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
- Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
- Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
- Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
- Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
- Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
- Preheat the oven to 350°F (180°C).
- Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
- Bake the patty for 20 minutes.
- Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
- Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
- Broil for 5 minutes, or until the cheese has melted.
- With a large bread knife, slice the loaf of bread in half to make a giant bun.
- With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
- Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
- Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
- Enjoy!
Nutrition Facts : Calories 1007 calories, Carbohydrate 157 grams, Fat 38 grams, Fiber 30 grams, Protein 41 grams, Sugar 18 grams
VEGGIE BURGER SLIDERS RECIPE BY TASTY
Here's what you need: black beans, portobello mushroom, fresh broccoli, red onion, garlic, dried dill, paprika, red pepper, dried rosemary, salt, pepper, liquid smoke, bread crumbs, eggs, olive oil, snowflake slider bun, tomato, romaine lettuce, avocado, jalapeño, greek yogurt, garlic, lime, olive oil, salt, black pepper, water
Provided by Rachel Gaewski
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 27
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large bowl, add half of the black beans and mash well (a few chunks are fine).
- Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
- Mix thoroughly, then mash until the mixture is well-combined.
- Add the bread crumbs and eggs and mix until thoroughly combined.
- Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
- Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
- Bake for 40 minutes, or until firm and browned, flipping halfway through.
- Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
- Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
- When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
- Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
- Cover with the top slider buns, and cut into 12 sliders.
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, Sugar 2 grams
BEAN-AND-VEGGIE SLIDERS
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
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