This vegan slider recipe features plant-based meat and cheese – Low Calorie Diets Tips

Vegan pub sliders

Total time:35 minutes

Servings:4 to 8

Total time:35 minutes

Servings:4 to 8

Placeholder when loading item promotions

I won’t apologize for liking an Impossible or Beyond burger every now and then. Sometimes I feel like I should, given the criticism they’re getting for being heavily processed, not focusing on recognizable veggies, etc. Are they of meat?” questions.)

Instead, I want to focus on how easy they can be to cook and what a blessing they can be for plant-eaters like me, who enjoy the flavor and texture of a well-made hamburger but don’t want to be made of animals.

America’s Test Kitchen, ideology-free, jumped into the fray with a book on the best methods for cooking plant-based meats like these patties; My colleague Becky Krystal shared some of her grilling strategies in a recent article.

As much as I love grilling, I’m more likely to light these up in a pan on my stovetop in a heavily air-conditioned kitchen on any given day of the week. So I was drawn to a recipe in Cooking Plant-Based Meats that turns 12 ounces of the ground variety into eight sliders—just right for a get-together with friends (or multiple meals with my husband).

There are a few clever tricks in the recipe: use a glass pie plate or dish and parchment paper to press the patties into neat 3-inch rounds; Cool them first so they are easy to maneuver and hold better. Squeeze chopped onions to one side to char while the burger cooks; and adding steam to soften the buns and melt the vegan cheese.

With their sweet and sour sauce, the tiny burgers reminded me of those little White Castle favorites, but without the same impact — on the environment and animals — as meat. win-win-win.

For best results, use a plant-based ground meat block from Impossible Foods or Beyond Meat instead of patties. Note that we preferred these when testing with brioche-style slide buns; sweet Hawaiian buns competed with the slightly sweet and sour sauce. Serve one slider per guest as a starter or two as a main course.

Get ahead: The sauce can be refrigerated for up to 4 days before cooking and assembling the sliders.

Storage Notes: Up to 3 days in the fridge and to reheat in the microwave.

Would you like to save this recipe? At the top of this page, click the bookmark icon under serving size, then go to My reading list in your user profile on

Scale this recipe up and get a printer-friendly desktop version here.

  • 2 tablespoons vegetable mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon sweet cucumber relish
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces plant-based ground beef, such as Impossible Foods or Beyond Meat
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 slider hamburger buns
  • 4 slices plant-based cheese, e.g. B. Violife Cheddar Slices
  • 4 teaspoons vegetable oil, divided
  • 1/4 cup finely chopped yellow or white onion, divided
  • 1/4 cup water, divided

Prepare sauce: In a small bowl, whisk together mayonnaise, ketchup, relish, sugar, vinegar, and pepper.

Make the sliders: fold a sheet of parchment paper in half, then unfold. Using wet hands, pinch off the ground beef and roll into 8 balls (1 1/2 ounces each). Place a ball on one side of the parchment paper, fold the other side over it, and use a clear pie plate or baking dish to press the ball into an even 3-inch-wide patty. (If you use something glass, you can see the size of the patty as you press.) Place on a plate or baking sheet and repeat with the remaining balls. Sprinkle the patties with salt and pepper and refrigerate for at least 15 minutes and up to 24 hours.

Divide the sauce evenly between the bottoms of the buns and arrange on a serving platter. Stack the cheese and cut into quarters (for 16 pieces).

In a large non-stick skillet, heat 2 teaspoons oil over medium-high heat until just smoking. Using a spatula, place four patties in the pan. Scatter a total of 2 tablespoons of the onion over the top of the patties and press firmly into the patties with the back of the spatula. Fry the patties until well browned on the first side, about 1 minute. Flip the patties and top each with 2 wedges of cheese and add the tops of the buns. Add 2 tablespoons water to the pan next to the patties (being careful not to get the buns wet), cover and cook until cheese is melted, 90 seconds.

Place sliders on the prepared bun bases, cover with aluminum foil and set aside while the remaining patties cook. Repeat with the remaining 2 teaspoons oil, 4 patties, 2 tablespoons onions, bun tips, and 2 tablespoons water. Serve warm.

Per serving (1 slider), based on 8

Calories: 168; total fat: 9 g; Saturated fat: 2 g; cholesterol: 0 mg; Sodium: 486 mg; carbohydrates: 17 g; fiber: 2 g; sugar: 3 g; Protein: 9 g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

Adapted from “Cooking with Plant-Based Meat” from America’s Test Kitchen (2022).

Tested by Joe Yonan; email questions

Scale this recipe up and get a printer-friendly desktop version here.

Search our recipe finder for more than 9,800 tested recipes.

did you make this recipe Take a picture and Tag us on Instagram with #eating hungry.

Leave a Comment