Loaded Veggie Sliders
Try this Loaded Veggie Sliders recipe, or contribute your own.
Try this Loaded Veggie Sliders recipe, or contribute your own.
- 2 eggs
- 1 cup pecans
- 1 teaspoon onion powder
- 1 tablespoon coconut sugar
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- 3 garlic cloves
- 1 tablespoon paprika
- extra virgin olive oil
- 1/2 cup black beans
- 1/2 cup almond flour
- 1/2 cup almonds chopped
- 1 medium eggplant
- 1/4 - 1/2 cup sunflower seeds (optional)
- i cup blue moose of boulder hummus
- 1/2 cup tomatoes sliced in half for topping
- 1 handful cilantro for garnish
- Carbohydrate 9.57664156885448 g
- Cholesterol 0.816666666666667 mg
- Fat 11.4897932406065 g
- Fiber 4.56152401638848 g
- Protein 4.70235333738876 g
- Saturated Fat 1.09515578220182 g
- Serving Size 1 1 Serving (95g)
- Sodium 171.480125007214 mg
- Sugar 5.015117552466 g
- Trans Fat 0.608761229778261 g
- Calories 149 calories
Step-by-step
- Cube the eggplant and sauté in a pan over medium-high heat with the olive oil and garlic.
- Place the pecans, paprika, chili powder, coconut sugar, onion powder, sea salt, and dry mustard in the food processor.
- Process until mealy.
- Add the almond flour and eggs.
- When the eggplant is softened and browned, add it to the food processor.
- Process until combined.
- Fold in the chopped almonds, black beans, and optional sunflower seeds.
- In the same pan you used for the eggplant, add a drip more olive oil as needed and heat over medium-high heat.
- Scoop a small dollop of the burger mixture into the pan.
- In each batch, I was able to cook three sliders.
- After three minutes, flip and press down with your spatula.
- Transfer to a baking sheet lined with parchment paper and continue until all the batter is used up.
- The burgers may be a bit mushy on the inside.
- To firm up the veggie burgers, once the baking sheet is full, bake them for 15 minutes.
- When they come out, top them with your favorite flavor of hummus, sliced tomatoes, and fresh herbs!
Loaded Veggie Sliders: A Flavor Explosion
As a busy professional, finding time to cook healthy and delicious meals can be a real challenge. But let me tell you, these Loaded Veggie Sliders are a game-changer. They're packed with flavor, surprisingly easy to make, and satisfying enough to fuel my busy workday without leaving me feeling sluggish. I discovered this recipe while searching for quick weeknight dinner options, and it quickly became a staple in my rotation.
The best part? These sliders are incredibly versatile. You can easily adjust the spices to your liking, swap out ingredients based on what you have on hand, or add your favorite toppings. I often experiment with different types of hummus, cheeses, or even a spicy sriracha mayo for an extra kick. The possibilities are endless! One evening, I even used leftover roasted sweet potatoes instead of eggplant, and the result was equally delicious. The key is to have fun and experiment with flavors that you enjoy.
What makes these sliders so special? Firstly, they’re packed with vegetables – eggplant adds a lovely smoky depth, while the black beans contribute heartiness and protein. The pecan and almond base creates a wonderfully nutty and textured "burger" that's both satisfying and surprisingly filling. The combination of spices adds just the right amount of warmth and complexity without overpowering the other flavors. And let's not forget the creamy hummus, juicy tomatoes, and fresh herbs – these simple toppings elevate the sliders to a whole new level.
Preparation Time: The prep work takes about 20-25 minutes, mostly chopping and mixing. Then, the cooking process is pretty straightforward – about 15-20 minutes on the stovetop and in the oven. So, from start to finish, you can have a delicious and nutritious meal ready in under an hour – perfect for a busy weeknight.
Serving Suggestions: These sliders are perfect for a casual weeknight dinner, a fun lunch with friends, or even a light and flavorful appetizer. They’re equally satisfying served warm or at room temperature. I often double the recipe and have leftovers for lunch the next day! I've even taken them to potlucks, and they're always a hit. They're visually appealing, too – the vibrant colors of the vegetables and the colorful toppings make them a true feast for the eyes.
Ingredient Variations: Feel free to experiment! If you don't have pecans, walnuts or even sunflower seeds would work well. You can also adjust the amount of spices to suit your personal taste. Adding a bit of cayenne pepper for extra heat is a nice touch. For a vegetarian version, simply omit the sunflower seeds if you don't want to use them.
Storage: Store leftover sliders in an airtight container in the refrigerator for up to 3 days. They’re also great for freezing. Allow them to cool completely before storing in freezer-safe bags. When ready to eat, simply reheat in the microwave or oven.
These Loaded Veggie Sliders are more than just a recipe; they're a testament to the power of simple, healthy cooking. They prove that delicious, nutritious meals don't have to be complicated or time-consuming. This recipe has become a favorite in my kitchen, and I hope it will become a favorite in yours too. Give it a try, and let me know what you think! I'd love to hear about your culinary adventures and any variations you create.
Beyond the Recipe: Cooking has become a form of self-care for me. It allows me to de-stress after a long day and create something delicious and nourishing for myself and my loved ones. I encourage you to find your own joy in the kitchen, regardless of your skill level or experience. Even small acts of cooking can make a big difference in your well-being.
