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  • Prep-time: / Ready In:
  • Makes 8 sliders

Put the veggie back in veggie burger with these produce-packed sliders. Mushrooms, chickpeas, zucchini, onion, garlic, and sun-dried tomatoes come together to form the succulent, savory patties, while balsamic-infused zucchini slices serve as buns. These sliders are on the smaller side; if you place them directly on the grill, you run the risk of losing them through the grates. We recommend using a grill pan when cooking them on the grill or on the stove.

Tip: Be sure to reserve the chickpea liquid (aquafaba) before rinsing and draining the chickpeas; you’ll use it to fine-tune the texture of the patty mixture.

Sun-Dried Tomato and Chickpea Veggie Sliders

Ingredients

  • ½ cup chopped onion
  • ½ cup coarsely chopped fresh mushrooms
  • ½ cup coarsely chopped zucchini
  • 1 clove garlic, minced
  • ¾ cup no-salt-added chickpeas, rinsed and drained, and liquid (aquafaba) reserved
  • ¼ cup chopped sun-dried tomatoes (not oil packed)
  • 1 teaspoon Italian seasoning, crushed
  • ½ teaspoon lemon zest
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup cornmeal
  • 1 large zucchini, cut lengthwise into ½-inch-thick planks
  • 2 tablespoons balsamic vinegar
  • 8 slices roma tomato

Instructions

  1. In a large skillet cook the first four ingredients (through garlic) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Place in a food processor with the chickpeas, sun-dried tomatoes, Italian seasoning, and lemon zest. Cover and pulse until chunky but not pureed. Add 1 to 2 Tbsp. of the aquafaba if the mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
  2. With wet hands, shape bean mixture into eight patties. Chill at least 20 minutes. Lightly dredge patties in cornmeal to coat.
  3. Heat a grill pan over medium-high. Cook sliders 8 to 10 minutes or until browned and heated through, turning once. Brush zucchini planks with some of the balsamic vinegar. Cook in grill pan 4 to 6 minutes or until crisp-tender and grill marks appear, turning once. Cut planks into 16 pieces for “buns.” Place sliders and tomato slices between plank pieces. Drizzle with any remaining vinegar.
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Comments (12)

(4.33 from 3 votes)
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Karen Schubert3 months ago
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Delicious!! But my patties were crumbly. Worth trying again

Valerie3 months ago
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Didn’t stick… it’s very liquidy due to the water in the zucchini. A similar recipe I use includes flaxseed and cornmeal within the mixture itself, which might help it hold shape better than this.

Jaye3 months ago
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What can replace cornmeal ? I can’t eat corn. Needs to be gluten free. TY

Marilyn3 months ago
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I’m thinking of using nutritional yeast. Don’t know if it’ll work, but I don’t eat corn

Christine3 months ago
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Is there is a good substitute for the zucchini? Asking because I want to make and have everything but the zucchini.

Wendy Scharringhausen3 months ago
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Or instead of trying, could I bake them ??
Wendy

Wendy Scharringhausen3 months ago
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I do not grill my food because it creates carcinogens. I would pan dry this will it work as well ?
Wendy

Sally Layne, PhD3 months ago
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Oh my goodness, I needed a recipe for this evening! I LOVE this! More comments to follow!

Kelley Balzarini4 months ago
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These sound delicious- is there a substitute for the cornmeal that would work equally well?

Vb3 months ago
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Also finely crushed nuts would work. But as nuts burn easily watch intently the grilling process and time.

Jennifer4 months ago
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Chickpea flour is kind of bitter. I’d say whole wheat flour or any whole grain flour, coursely ground best.

Christopher Miller4 months ago
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Chick pea flour I say

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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