Quinoa Mushroom Sliders

These Quinoa Mushroom Sliders are topped with a luscious peanut sauce, pickled radishes and caramelized scallions. A perfect little vegan burger!

We are very excited to have our talented friend and cookbook author Cindy Silvert be the guest writer for this post! Cindy is the author of The Hungry Love Cookbook, a collection of recipes & romantic spoofs. You can read her stories and recipes at  blog.hungrylovecookbook.com

When you pick up a slider, you’re likely hoping it will satisfy without necessarily weighing you down. (In which case, you should probably have no more than 9 or 10 of these!). Whether you’re a meat eater or not, this marvelous slider, made of quinoa and mushrooms will not disappoint. The earthy, rich flavor of the mushrooms is lovingly held together by the chewy, filling “super protein” quinoa – but there’s more! A whole lot more. When you think slider, you no doubt think American, but not this baby. This addictive dish has an Asian twist that gives it a lighter, brighter, super delicious personality.

First off, the patty is enhanced with Asian basics –soy, ginger and toasted sesame oil (a flavor I’m not sure I could live without), which just about make it sing. It’s then topped off with a whole lot of fun: peanut sauce, pickled radishes and caramelized scallions. If you’re one of the lucky ones not allergic to peanuts, you’re in for a treat: this magical nutty sauce (I like mine hot, but that’s entirely up to your taste buds) gives the dish a luscious, creamy texture (ketchup, mustard and mayo need not apply!) The pickled radishes (oh my) give it crunch, zing and color and are a little gentler (read: less overpowering) than picked ginger. And just when you think you’ve seen it all, say hello to caramelized scallions. If you’ve never tried this before, you’ll hardly believe the mellow, crunchy effect a little salted sizzle adds to the equation. All in all, these Asian inspired quinoa and mushroom sliders with peanut sauce are a fun, incredibly flavorful and impressive dish that’ll impress your guests… if you’re planning on sharing ;-).

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Quinoa Mushroom Sliders

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• Author: https://mayihavethatrecipe.com
• Total Time: 1 hour 30 mins
• Yield: 12 1x

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Description

Quinoa mushroom sliders with a luscious peanut sauce pickled radishes and caramelized scallions. A perfect little vegan burger

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Ingredients

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• FOR THE PICKLED RADISHES
• 10 radishes, sliced
• ½ cup hot water
• 2 tbsp apple cider vinegar
• ½ tsp salt
• ½ tsp sugar
• FOR THE BURGERS
• 16oz baby bella mushrooms, thoroughly washed and dried
• 1 tbsp grape seed oil
• 2 cups cooked quinoa. (For instruction on how to cook quinoa click here
• 1 ½ cups cooked cannellini beans, very well mashed
• ½ cup fresh chopped cilantro
• 2 tbsp grated ginger
• 3 tsp soy sauce or liquid aminos
• 2 tsp toasted sesame oil
• 2 tsp Sriracha or chili sauce (or to taste, optional)
• ⅛ tsp salt (or to taste)
• ⅛ tsp ground black pepper
• 2 tbsp grape seed oil
• 12 slider buns
• FOR THE PEANUT SAUCE
• 4 tbsp all natural peanut butter
• 3 tbsp orange juice
• 2 ½ tsp rice vinegar
• 1 tbsp grated ginger
• 2 tsp agave nectar or maple syrup
• 1 tsp sriracha (optional)
• FOR THE CARAMELIZED SCALLIONS
• 15 scallions, sliced length wise (white and light green parts only)
• 1 tbsp grape seed oil
• ¼ tsp salt (or to taste)

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Instructions

1. To prepare the pickled radishes, dissolve sugar, salt and vinegar in the hot water. Add radishes, stir well and set aside
2. To prepare the sliders, mince mushrooms in a food processor. Heat 1 tablespoon of grape seed oil in a non stick skillet. Add minced mushrooms and cook over medium high heat, stirring often, for about 5 minutes, or until the water has evaporated and they look dry
3. In a large bowl, combine cooked mushrooms, cooked quinoa, mashed beans, cilantro, ginger, soy sauce, sesame oil, sriracha, salt and pepper. Mix well until all the ingredients are ell incorporated
4. Working with ¼ cup at a time, carefully form 12 sliders (the mixture will be very delicate)
5. Place sliders on a baking sheet lined with a greased parchment paper and place it in the freezer for 10 minutes (if you can't fit a baking sheet in your freezer, use a large plate and then transfer the sliders to a baking sheet before placing them in the oven)
6. In the meantime, preheat the oven to 375F. Lightly brush the top of the sliders with oil and bake for 30 minutes. Very carefully turn them over and bake for another 15 minutes
7. In the meantime, prepare the peanut sauce. Combine all the ingredients in a medium bowl and whisk until smooth. Refrigerate until ready to use
8. To prepare the caramelized scallions, heat oil in a large non stick skillet. Add scallions and salt and cook over medium heat 3-4 minutes or until golden brown, stirring often
9. To assemble the sliders, spread peanut sauce in the bottom half of the bun, carefully put a slider on top add peanut sauce, a few pickled radishes and some caramelized scallions

• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Entree
• Cuisine: Kosher / Vegan

Nutrition

• Serving Size: 1 slider
• Calories: 231
• Sugar: 3
• Sodium: 400
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 4
• Protein: 8
• Cholesterol: 0