Veggie Sliders with Pesto Spread
Highlighted under: Clean Healthy Food Inspiration
I love making veggie sliders because they are a delightful, healthy alternative to traditional burgers. These sliders are packed with vibrant vegetables and topped with a creamy pesto spread that elevates their flavor to a whole new level. With just the right amount of seasoning and a crispy outside, they make for a perfect party appetizer or a satisfying lunch. The combination of fresh herbs and vegetables not only offers a burst of taste but also adds a colorful touch to the plate. Trust me, once you try these, you'll want them on your menu regularly!
Creating these veggie sliders was a delightful experience. I experimented with various vegetables and found that combining mushrooms, zucchini, and carrots offered the perfect balance of texture and flavor. Not only do they taste incredible, but they're also full of nutrients!
What really brings these sliders to life is the homemade pesto spread. I made it fresh with basil, garlic, and parmesan, which adds a bright, herby zing that complements the earthy flavors of the vegetables beautifully. Serving them with a side of sweet potato fries is a game-changer!
Why You'll Love These Veggie Sliders
- Packed with nutritious vegetables and vibrant flavors
- Creamy pesto spread adds a fresh twist
- Perfectly crispy on the outside and tender inside
Understanding the Veggie Sliders
These veggie sliders are not only delicious but also incredibly versatile. The base of mushrooms, zucchini, and carrots provides a wonderfully moist texture, while the breadcrumbs add just the right amount of binding to hold everything together. You can experiment with different vegetables based on what you have on hand or what is in season. For instance, replacing grated zucchini with finely chopped spinach or kale can provide a different flavor profile and additional nutrients.
One key to achieving the perfect texture is to ensure your vegetables are adequately drained. For the zucchini and mushrooms, you should squeeze out excess moisture after grating or chopping. This prevents the patties from becoming soggy during cooking. If you find your mixture is still too wet, simply add more breadcrumbs until it reaches a cohesive consistency.
Elevating Your Pesto Spread
The pesto spread is a game-changer, bringing brightness and richness to your sliders. Fresh basil is essential; it offers a vibrant flavor that dried herbs simply can't replicate. If you’re in a pinch, consider using arugula or spinach instead of basil, but be sure to adjust the quantities as their flavors differ. The pine nuts add creaminess and a slight crunch, but you could also use walnuts or almonds for a different twist.
When preparing the pesto, it's important to slowly drizzle in the olive oil while blending to ensure emulsification. This results in a silky, well-combined spread. If you prefer a chunkier texture, pulse the mixture a few times instead of blending continuously. Feel free to taste and adjust the seasoning; a dash of lemon juice can enhance the freshness and balance out the flavors beautifully.
Ingredients
Gather the following ingredients to make your veggie sliders:
For the Veggie Sliders
- 1 cup chopped mushrooms
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
For the Pesto Spread
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Once you have all these ingredients, you're ready to start making your veggie sliders!
Instructions
Here’s how to make your delicious veggie sliders:
Prepare the Veggie Mixture
In a large bowl, combine the chopped mushrooms, grated zucchini, grated carrots, breadcrumbs, Parmesan cheese, and egg. Season with garlic powder, salt, and pepper. Mix well until everything is combined.
Form the Patties
Using your hands, shape the mixture into small patties. You can make them as thick or thin as you prefer, but about 1-inch thick works well.
Cook the Sliders
Heat olive oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side or until golden brown and cooked through.
Make the Pesto Spread
In a food processor, blend the basil, pine nuts, Parmesan cheese, and garlic. Slowly add olive oil while blending until smooth. Season with salt and pepper to taste.
Assemble the Sliders
Spread pesto on the slider buns, add the cooked veggie patties, and top with your favorite toppings. Serve immediately.
Enjoy your delicious veggie sliders fresh and warm!
Pro Tips
- Feel free to customize these sliders with additional toppings like avocado or arugula for extra flavor. You can also make the patties ahead of time and freeze them for a quick meal later on.
Storage and Make-Ahead Tips
These veggie sliders are perfect for make-ahead meals! After forming the patties, you can freeze them for up to three months. Simply arrange the uncooked patties on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When you're ready to cook them, there's no need to thaw; just increase the cooking time by a few minutes until heated through, and they're ready to serve.
The pesto spread also keeps well in the fridge for about a week, stored in an airtight container. Just give it a good stir before spreading as the oils may separate. You can also use the pesto on pasta or as a salad dressing, making it a versatile addition to your meals throughout the week.
Serving Suggestions
Serving these sliders with a side of sweet potato fries or a light salad complements the meal perfectly. You can also set up a toppings bar with sliced avocados, tomatoes, or pickled jalapeños, allowing guests to customize their sliders. For a fun twist, try pairing these veggie sliders with different sauces like sriracha mayo or a yogurt-based ranch to elevate the flavors even more.
If you're hosting a gathering, consider creating mini versions of the sliders for bite-sized appetizers. Simply form smaller patties and slice the slider buns accordingly. This makes for a delightful party food that guests can enjoy without the mess of larger burgers, perfect for any celebration!
Questions About Recipes
→ Can I make these sliders vegan?
Yes! You can substitute the egg with a flaxseed egg and use nutritional yeast instead of Parmesan.
→ How do I store leftover sliders?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet before serving.
→ Can I freeze the veggie patties?
Absolutely! Just shape the patties and place them on a baking sheet. Freeze them individually before transferring them to a freezer bag.
→ What can I serve with these sliders?
These sliders pair wonderfully with sweet potato fries, a fresh salad, or a side of coleslaw.
Veggie Sliders with Pesto Spread
I love making veggie sliders because they are a delightful, healthy alternative to traditional burgers. These sliders are packed with vibrant vegetables and topped with a creamy pesto spread that elevates their flavor to a whole new level. With just the right amount of seasoning and a crispy outside, they make for a perfect party appetizer or a satisfying lunch. The combination of fresh herbs and vegetables not only offers a burst of taste but also adds a colorful touch to the plate. Trust me, once you try these, you'll want them on your menu regularly!
Created by: Nicola Fairchild
Recipe Type: Clean Healthy Food Inspiration
Skill Level: Easy
Final Quantity: 4 sliders
What You'll Need
For the Veggie Sliders
- 1 cup chopped mushrooms
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
For the Pesto Spread
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
How-To Steps
In a large bowl, combine the chopped mushrooms, grated zucchini, grated carrots, breadcrumbs, Parmesan cheese, and egg. Season with garlic powder, salt, and pepper. Mix well until everything is combined.
Using your hands, shape the mixture into small patties. You can make them as thick or thin as you prefer, but about 1-inch thick works well.
Heat olive oil in a skillet over medium heat. Cook the patties for about 5-7 minutes on each side or until golden brown and cooked through.
In a food processor, blend the basil, pine nuts, Parmesan cheese, and garlic. Slowly add olive oil while blending until smooth. Season with salt and pepper to taste.
Spread pesto on the slider buns, add the cooked veggie patties, and top with your favorite toppings. Serve immediately.
Extra Tips
- Feel free to customize these sliders with additional toppings like avocado or arugula for extra flavor. You can also make the patties ahead of time and freeze them for a quick meal later on.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 210mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 8g