Plant-Based Sliders
By America's Test KitchenPublished on January 31, 2022
Time
1 hour
Yield
Serves 8
Ingredients
Burger Sauce
2 tablespoons plant-based or egg-based mayonnaise 1 tablespoon ketchup 1 teaspoon sweet pickle relish ½ teaspoon sugar ½ teaspoon distilled white vinegar ½ teaspoon pepperSliders
12 ounces plant-based ground meat ¼ teaspoon table salt ¼ teaspoon pepper 8 slider hamburger buns 4 slices plant-based or dairy cheese (4 ounces)4 teaspoons vegetable oil, divided¼ cup finely chopped onion, divided¼ cup water, dividedBefore You Begin
You can use any pie plate or baking dish to press the patties, but we prefer glass so you can see the size of the patty as you're pressing.
Instructions
- Whisk all ingredients together in bowl. (Sauce can be refrigerated for up to 4 days.)
- Cut sides of 1-quart zipper-lock bag, leaving bottom seam intact. Using your moistened hands, pinch off and roll ground meat into 8 balls (1½ ounces each). Enclose 1 ball in split bag. Using clear pie plate or baking dish, press ball into even 3-inch-wide patty. Remove patty from bag and transfer to baking sheet. Repeat with remaining balls. Sprinkle patties with salt and pepper. Transfer patties to refrigerator and let chill for 15 minutes. (Patties can be refrigerated for up to 24 hours.)
- Divide sauce evenly among bun bottoms. Arrange bun bottoms on serving platter. Stack cheese and cut into quarters (you will have 16 pieces).
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer 4 patties to skillet. Sprinkle 2 tablespoons onion evenly over tops of patties and press firmly into patties with back of spatula. Cook patties until well browned on first side, about 1 minute. Flip patties and top each with 2 pieces cheese; add bun tops. Add 2 tablespoons water to skillet (do not wet buns), cover, and continue to cook until cheese is melted, about 90 seconds.
- Transfer sliders to prepared bun bottoms, tent with aluminum foil, and set aside while cooking remaining patties. Wipe skillet clean with paper towels. Repeat with remaining 2 teaspoons oil, remaining 4 patties, remaining 2 tablespoons onion, remaining bun tops, and remaining 2 tablespoons water. Serve.
for the burger sauce
for the sliders
Time
1 hourYield
Serves 8Ingredients
Burger Sauce
2 tablespoons plant-based or egg-based mayonnaise
1 tablespoon ketchup
1 teaspoon sweet pickle relish
½ teaspoon sugar
½ teaspoon distilled white vinegar
½ teaspoon pepper
Sliders
12 ounces plant-based ground meat
¼ teaspoon table salt
¼ teaspoon pepper
8 slider hamburger buns
4 slices plant-based or dairy cheese (4 ounces)
4 teaspoons vegetable oil, divided
¼ cup finely chopped onion, divided
¼ cup water, divided
Ingredients
Burger Sauce
2 tablespoons plant-based or egg-based mayonnaise
1 tablespoon ketchup
1 teaspoon sweet pickle relish
½ teaspoon sugar
½ teaspoon distilled white vinegar
½ teaspoon pepper
Sliders
12 ounces plant-based ground meat
¼ teaspoon table salt
¼ teaspoon pepper
8 slider hamburger buns
4 slices plant-based or dairy cheese (4 ounces)
4 teaspoons vegetable oil, divided
¼ cup finely chopped onion, divided
¼ cup water, divided
Ingredients
Burger Sauce
2 tablespoons plant-based or egg-based mayonnaise
1 tablespoon ketchup
1 teaspoon sweet pickle relish
½ teaspoon sugar
½ teaspoon distilled white vinegar
½ teaspoon pepper
Sliders
12 ounces plant-based ground meat
¼ teaspoon table salt
¼ teaspoon pepper
8 slider hamburger buns
4 slices plant-based or dairy cheese (4 ounces)
4 teaspoons vegetable oil, divided
¼ cup finely chopped onion, divided
¼ cup water, divided
Why This Recipe Works
Plant-based meat cooks through in minutes (quicker than ground beef), so we press the patties into uniform 3-inch disks to ensure that our meatless sliders all cook at the same rate. The patties are also more delicate than those made from beef, so chilling them briefly before cooking makes them easier to handle. Pressing chopped onion into the patties with a spatula helps it adhere. After flipping the patties, we top them with cheese and the bun tops, add some water to the pan, and cover it to soften the onion and melt the cheese to perfection.
Before You Begin
You can use any pie plate or baking dish to press the patties, but we prefer glass so you can see the size of the patty as you're pressing.
Instructions
- Whisk all ingredients together in bowl. (Sauce can be refrigerated for up to 4 days.)
- Cut sides of 1-quart zipper-lock bag, leaving bottom seam intact. Using your moistened hands, pinch off and roll ground meat into 8 balls (1½ ounces each). Enclose 1 ball in split bag. Using clear pie plate or baking dish, press ball into even 3-inch-wide patty. Remove patty from bag and transfer to baking sheet. Repeat with remaining balls. Sprinkle patties with salt and pepper. Transfer patties to refrigerator and let chill for 15 minutes. (Patties can be refrigerated for up to 24 hours.)
- Divide sauce evenly among bun bottoms. Arrange bun bottoms on serving platter. Stack cheese and cut into quarters (you will have 16 pieces).
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer 4 patties to skillet. Sprinkle 2 tablespoons onion evenly over tops of patties and press firmly into patties with back of spatula. Cook patties until well browned on first side, about 1 minute. Flip patties and top each with 2 pieces cheese; add bun tops. Add 2 tablespoons water to skillet (do not wet buns), cover, and continue to cook until cheese is melted, about 90 seconds.
- Transfer sliders to prepared bun bottoms, tent with aluminum foil, and set aside while cooking remaining patties. Wipe skillet clean with paper towels. Repeat with remaining 2 teaspoons oil, remaining 4 patties, remaining 2 tablespoons onion, remaining bun tops, and remaining 2 tablespoons water. Serve.
for the burger sauce
for the sliders
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