Plant-Based Cilantro-Lime Sliders with Pickled Cucumbers and Peanut Sauce
By America's Test KitchenPublished on January 31, 2022
Time
1 hour
Yield
Serves 8
Ingredients
3 tablespoons creamy peanut butter 4 teaspoons soy sauce, divided5 teaspoons packed brown sugar, divided2 teaspoons chili-garlic sauce 1 teaspoon grated lime zest plus ¼ cup juice (2 limes), divided½ English cucumber, sliced thin¼ cup thinly sliced red onion 12 ounces plant-based ground meat ¼ cup chopped fresh cilantro 8 slider hamburger buns 4 teaspoons vegetable oil, divided
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 peanut butter, 2 teaspoons soy sauce, 1 tablespoon sugar, chili-garlic sauce, and 2 tablespoons lime juice in bowl until smooth; set aside. (Sauce should have consistency of ketchup; if it seems too thick, add water in small increments as needed to adjust consistency.)
- Whisk remaining 2 teaspoons soy sauce, remaining 2 teaspoons sugar, and remaining 2 tablespoons lime juice in medium bowl until sugar has dissolved. Add cucumber and onion and toss to coat; set aside.
- Cut sides of 1-quart zipper-lock bag, leaving bottom seam intact. Knead ground meat, cilantro, and lime zest with your hands until well combined. Using your moistened hands, pinch off and roll meat mixture into 8 balls (about 1¾ 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. Transfer patties to refrigerator and let chill for 15 minutes. (Patties can be refrigerated for up to 24 hours.)
- Arrange bun bottoms on serving platter. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer 4 patties to skillet. Cook patties until well browned on first side, about 1 minute. Flip patties and cook until fully set, about 15 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 and 4 patties. Top sliders with peanut sauce, cucumber salad, and bun tops. Serve.
Time
1 hourYield
Serves 8Ingredients
3 tablespoons creamy peanut butter
4 teaspoons soy sauce, divided
5 teaspoons packed brown sugar, divided
2 teaspoons chili-garlic sauce
1 teaspoon grated lime zest plus ¼ cup juice (2 limes), divided
½ English cucumber, sliced thin
¼ cup thinly sliced red onion
12 ounces plant-based ground meat
¼ cup chopped fresh cilantro
8 slider hamburger buns
4 teaspoons vegetable oil, divided
Ingredients
3 tablespoons creamy peanut butter
4 teaspoons soy sauce, divided
5 teaspoons packed brown sugar, divided
2 teaspoons chili-garlic sauce
1 teaspoon grated lime zest plus ¼ cup juice (2 limes), divided
½ English cucumber, sliced thin
¼ cup thinly sliced red onion
12 ounces plant-based ground meat
¼ cup chopped fresh cilantro
8 slider hamburger buns
4 teaspoons vegetable oil, divided
Ingredients
3 tablespoons creamy peanut butter
4 teaspoons soy sauce, divided
5 teaspoons packed brown sugar, divided
2 teaspoons chili-garlic sauce
1 teaspoon grated lime zest plus ¼ cup juice (2 limes), divided
½ English cucumber, sliced thin
¼ cup thinly sliced red onion
12 ounces plant-based ground meat
¼ cup chopped fresh cilantro
8 slider hamburger buns
4 teaspoons vegetable oil, divided
Why This Recipe Works
For a less traditional take on sliders, we bolster plant-based ground meat with fresh cilantro and lime zest. A quick chill in the fridge makes the thin patties easier to handle; set in a smoking-hot nonstick skillet, they take just over a minute to cook. As for the toppings, we slather each burger with a creamy, sweet-sour sauce whisked up using peanut butter, soy sauce, brown sugar, chili-garlic sauce, and lime juice. A quick and crunchy cucumber–red onion salad topping gives the burgers a contrasting crisp element.
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 peanut butter, 2 teaspoons soy sauce, 1 tablespoon sugar, chili-garlic sauce, and 2 tablespoons lime juice in bowl until smooth; set aside. (Sauce should have consistency of ketchup; if it seems too thick, add water in small increments as needed to adjust consistency.)
- Whisk remaining 2 teaspoons soy sauce, remaining 2 teaspoons sugar, and remaining 2 tablespoons lime juice in medium bowl until sugar has dissolved. Add cucumber and onion and toss to coat; set aside.
- Cut sides of 1-quart zipper-lock bag, leaving bottom seam intact. Knead ground meat, cilantro, and lime zest with your hands until well combined. Using your moistened hands, pinch off and roll meat mixture into 8 balls (about 1¾ 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. Transfer patties to refrigerator and let chill for 15 minutes. (Patties can be refrigerated for up to 24 hours.)
- Arrange bun bottoms on serving platter. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer 4 patties to skillet. Cook patties until well browned on first side, about 1 minute. Flip patties and cook until fully set, about 15 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 and 4 patties. Top sliders with peanut sauce, cucumber salad, and bun tops. Serve.
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