If you’ve only served veggie burgers as a main course, get ready to rethink everything. These loaded veggie sliders can be made small enough to pop in one bite, large enough to serve with a fork and knife or even on a slider bun. And with Labor Day Weekend and football season right around the corner, they’re the perfect appetizer to add to your party menu.

Veggie burgers can be made with potatoes, black beans and more, but in this recipe you’ll find eggplant and pecans as the main base which add a lot of flavor and a welcomed crunch. We recommend topping the sliders with hummus (Smoked Chipotle Hummus, Lime & Black Bean and Garlic pair perfectly) for a satisfying and healthy bite!

Serves 12

Ingredients

  • 1 medium eggplant
  • extra virgin olive oil
  • 3 garlic cloves
  • 1 cup pecans
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon coconut sugar
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon dry mustard
  • 2 eggs
  • ½ cup almond flour
  • ½ cup almonds, chopped
  • ½ cup black beans
  • ¼ – ½ cup sunflower seeds (optional)
  • 1 cup Blue Moose of Boulder Hummus
  • ½ cup tomatoes, sliced in half for topping
  • 1 handful cilantro, for garnish

Instructions

  1. Cube the eggplant and sauté in a pan over medium-high heat with the olive oil and garlic.
  2. Place the pecans. Paprika, chili powder, coconut sugar, onion powder, sea salt, and dry mustard in the food processor.
  3. Process until mealy.
  4. Add the almond flour and eggs.
  5. When the eggplant is softened and browned, add it to the food processor.
  6. Process until combined.
  7. Fold in the chopped almonds, black beans and optional sunflower seeds.
  8. In the same pan you used for the eggplant, add a drip more olive oil as needed and heat over medium-high heat.
  9. Scoop a small dollop of the burger mixture into the pan.
  10. In each batch, I was able to cook three sliders.
  11. After three minutes, flip and press down with your spatula.
  12. Transfer to a baking sheet lined with parchment paper and continue until all the batter is used up.
  13. The burgers may be a bit mushy on the inside.
  14. To firm up the veggie burgers, once the baking sheet is full, bake them for 15 minutes.
  15. When they come out, top them with your favorite flavor of Blue Moose of Boulder hummus, sliced tomatoes, and fresh herbs!

 

This recipe was created by The Toasted Pine Nut for Blue Moose of Boulder; check out the original post here