Quinoa mushroom sliders with a luscious peanut sauce pickle radishes and sautéed scallions. A perfect little vegetarian and vegan burger

Quinoa Mushroom Sliders

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 12 1x


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



  • 10 radishes, sliced
  • 1/2 cup hot water
  • 2 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 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 1/2 cups cooked cannellini beans, very well mashed
  • 1/2 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)
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp ground black pepper
  • 2 tbsp grape seed oil
  • 12 slider buns
  • 4 tbsp all natural peanut butter
  • 3 tbsp orange juice
  • 2 1/2 tsp rice vinegar
  • 1 tbsp grated ginger
  • 2 tsp agave nectar or maple syrup
  • 1 tsp sriracha (optional)
  • 15 scallions, sliced length wise (white and light green parts only)
  • 1 tbsp grape seed oil
  • 1/4 tsp salt (or to taste)


  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 1/4 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

  • Category: Entree
  • Cuisine: Kosher / Vegan


  • 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