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Oil-free and gluten-free kidney bean and pumpkin seed sliders with miso and tofu.
Hearty, flavourful and vegan mini burgers, that are loaded with healthy ingredients. These little sliders are truly delicious and very crowd-pleasing. They are slightly crisp on the outside, tender on the inside, just like any good veggie burger. Plus they are also easy and quick to make if you own a food processor, and require only a few, cheap ingredients. Aaaaand….they make you happy. So so so happy!
Let’s be honest. Who doesn’t love veggie burgers? Especially the ones that are smoky, subtly spicy, hearty and great in texture. Everybody loves veggie burgers. I love that you can easily make great patties with random ingredients and I especially love that you can use them in so many ways. First of all burgers, of course, or sliders in this case. But you can also add them to sandwiches, wraps, tacos, burritos, you name it. I also love to eat the patties with a simple green salad or some sweet potato fries.
But let’s talk a bit more about burgers. What so good about burgers? In my opinion, the toppings. ALWAYS. Good toppings can take any burger to the next level. So be creative and stuff the burgers with many things. I usually simply go with veggies, I love to use tomatoes, cucumber, onion, greens or herbs, plus avocado. This case I also had ketchup and vegan sriracha mayo, but pesto and tahini sauces are usually my biggest favourites. Oh, plus my new addictions are edible flowers. Sorry, you will see a lot of them here the next weeks (Thank you, Mom for the great tips). I am just way too excited because of the edible flowers nowadays. And because of these sliders. Deliciousness!
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Kidney Bean and Pumpkin Seed Sliders
- Total Time: 55 mins
- Yield: 18-20 small patties 1x
Ingredients
- 1 can of kidney beans
- 300 g/10 ounce extra firm tofu
- 1 tbsp white miso paste
- 1/4 cup of pumpkin seeds
- 3 cloves of garlic
- 1 red onion
- 2 small carrots (grated)
- 5 tbsp tomato puree
- 2 tbsp ground flaxseed
- 1,5 tsp liquid smoke
- 1,5 tbsp dried basil
- 1/2 bunch of fresh parsley
- 1 tsp cayenne pepper
- salt and black pepper (I did not use any additional salt, the miso paste was salty enough for me)
Instructions
- Preheat oven to 200°C/400°F.
- Combine all ingredients in a food processor and process until mostly blended but still slightly chunky.
- Form mixture into small patties and place on a large baking tray lined with parchment paper. Bake for 30-40 minutes, turning them over once halfway through baking time. The patties are quite soft in texture, so do the flipping carefully.
- Serve on small buns (GF if you prefer) with fresh veggies and condiments of your choice. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan
Not only adorable, but delish!! Love the smokey pumpkin seeds and I LOVE kidney beans! They are SO hearty!
Thanks, Rebecca!
I loooove the way this sounds! Your food styling is great, it really adds that wow factor to your blog. I actually made zucchini veggie burgers yesterday but this seems like a great one too!
Thanks, Vivian!
The zucchini veggie burgers were surely delicious too 🙂
I just got vegan sriracha mayo too and I’m hooked!! It sounds like the perfect topper for this burger 🙂
I am totally addicted to sriracha mayo, it’s soooo good ♥︎
Sliders are the perfect, perfect food. And these with beans and pumpkin seeds look and sound adorably scrumptious! So good!
Thank you, Anu! 🙂
Evi, I saw the post title before the pictures, and I just knew I was in for something special. 🙂 Seriously though, could these sliders BE any cuter? It’s wonderful that you created a smoky, spicy and filling burger with incredible toppings. LOVE that you got tips from your mom on edible flowers. How cool is that? <3 You're always reminding me to broaden my edible horizons. Haha. Can't wait to see more recipes with edible flowers! xoxo
Thank you, Demeter!
I am really crazy about those flowers nowadays. Luckily my mom is a pro gardener, so she has tips for me which ones are easy to take care of 😉
Nice! It’s awesome to have an expert gardener in the family. 🙂
I know ♥︎
These look awesome! I love sliders, especially when they’re vegan and involve miso!
Miso ♥︎
They look delicious. I love burgers and I make vegan ones quite often (I’m vegetarian). x
Thanks, Anca!
These!!! And yes, who doesn’t like veggie brugers? They look fantastic
Thanks, Josefine 🙂
Hi,
Do you recommend pressing and draining the tofu? I just squeezed it for a minute.
Perhaps, that was why I couldn’t flip the burger??? The burger was very wet. I was able to reform it after flipping it. Also, I made each burger 1/3 cup . Perhaps it was too big?
Also, do you recommend sautéing the onion and garlic before hand? My burgers had a very strong onion and garlic flavor.
Thank you
Hi Deborah,
I usually also just squeeze the tofu shortly, but pressing it always gives a better result.
Did you drain the kidney beans? I am just seeing I only wrote can of kidney beans, and didn’t specify that I always drain them.
These patties are normally pretty soft, but you should be able to flip them without falling apart. 1/3 cup was probably a bit too much, the smaller the patties the easier to flip.
If you prefer larger patties, you could try adding a few tablespoons of oat or chickpea flour to the mix, that could help holding bigger pieces together.
Sautéing onions and garlic is definitely a great idea, if you find their taste overwhelming. I am obsessed with both strong garlic and onion tastes, so I probably went a bit crazy here with them, hahaha.
Also, you might wanna simply use less onion. A red onion here in Germany yields about 1/3 to 1/2 cups when chopped. Red onions in the US for example are usually 2-3 times bigger. This is an old recipe of mine and I see that I didn’t clarify things well enough back then….but I hope my answer helps a bit. 😊