Periodically, my mom will whip out the slow cooker and make a huuuuge batch of beans for us to enjoy during the week, and to freeze for future meals. This time around, she cooked up pinto beans. All she does is cover 1 lb of beans in water (make sure it reached about 2 inches above the top of the beans) for 6 hours or overnight, drain, then place it into our slow cooker with 1 diced up onion, 2 cloves of garlic, 2 cups of water and 3 cups of vegetable broth. Turn that baby on low and let it cook the day through. You may need to add more water in during the day so if someone is home have them check on it!
Make sure you tag me on 
Description
These veggie burger sliders are easy to make, jam-packed with flavor and the perfect recipe to meal prep at home for the week! It is loaded with protein along with a plethora of vegetables, so you’ll be able to enjoy a delicious vegan burger without skimping out on nutrition!
Ingredients
Veggie Patties:
- 2 chis eggs (2 tablespoons chia seeds + 6 tbsp water)
- 2 cups cold cooked brown rice
- 2 cups pinto beans (drained and rinsed)
- 1 cup rolled oats
- ½ cup diced red onion
- 1/3 cup diced green bell pepper
- 1/3 cup chopped carrots
- 4 oz. crimini mushrooms
- 2 cloves garlic
- 2 stalks celery
- 1 tablespoon nutritional yeast
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- 1/8–1/4 teaspoon black pepper (to taste)
- ¼ teaspoon salt
Additional Ingredients
- Cashew Mustard Cheese
- Vegan burger buns or bread of choice (gluten-free if needed)
- Red onion
- Lettuce
- Tomato
- Cilantro
Instructions
Veggie Patty
- Mix chia seeds with water and allow it to sit for 10 minutes. Line a large baking sheet with a silicone baking mat or parchment paper.
- Roughly chop vegetables, and then add all of the ingredients into a food processor. Pulse until uniform and broken down. (Make sure it’s not too chunky! We had to do this in two batches since our food processor is small).
- Scoop about 3 tbs servings and form into 8 patties (about 1/3″ thick).
- Bake in the oven at 350F on convection for 20 minutes, flip, then bake for another 8.
- Cool for 10 minutes then assemble burgers as desired.
Cashew Mustard Cheese Sauce
- Soak cashews for 2-4 hours or until soft. Add all above ingredients to high-speed blender until creamy and smooth. Add more cashews to thicken as needed. Add more veggie broth to thin out if too thick.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Entree
- Cuisine: Vegan, Gluten-free
Oh my goodness that sauce! The whole thing! Holy yummmm! I rarely see pinto bean burgers, but they are probably my favorite bean. And mushrooms are just the bomb in any and all savory dishes <3 Mmmm I really love the sound of this recipe, good luck in the contest!
THE SAUCE, Chris is a master in the kitchen I couldn’t believe how good this was! I love pinto beans too <3 Thank you so much, I hope we get picked!
How long would you cook these in a regular oven?
Hi Tina! I would estimate 30 minutes, flipping halfway through!
If you were prepping these for the week would you cook them all right away or wait until you’re going to eat them to bake?
Hi Meaghan, I would suggest baking them all at once and then just warming them up on a pan before serving!
[…] Veggie Burger Sliders – Sweet Simple Vegan […]
Just made these. The flavor combo is outstanding and loved the texture. I used black beans and yellow onion as it’s what I had. Definitely need a food processor. Will make again.
★★★★★