Game Day Vegan Chipotle Sliders – A fun and spicy finger food for your Superbowl party that are good for you and pack a tasty kick!
I grew up in a household with three girls – three giggling, squabbling girls. I dare say my poor father was outnumbered. For quite a while even all of our pets were girls, until the year I turned 12 and we got a dog who was a boy and my poor dad finally got some relief (but not really)…
Generally speaking, he was a good sport about the all-girl situation. The one exception was when it came to football. I’m from the Philadelphia area so, of course, it was all Eagles all the time. For 16 days out of the year the household was expected to be a place of tranquility so that my dad could enjoy his 10 minutes of play and 3 hours of commercials and whatever else.
In our home we only had one TV. In today’s world that seems weird, but it’s one of the oddities of my parents that I’ve decided to adopt as my own… Anyway, that meant on football night us girls didn’t get our fair share of the TV and were left to amuse ourselves while trying not to make too much noise. I hated and dreaded these boring evenings except for one, and that was Superbowl Sunday.
Superbowl Sunday always fell near my Dad’s birthday, so it meant party time, even if the Eagles weren’t playing (which was the case most years)! My mom would always make pigs-in-a-blanket and other game day foods. My sisters and I would make a Happy Birthday/Superbowl poster and we’d litter the living room with our homemade decorations. Then, for one day out of the year, we would all watch a football game together. I was there primarily for the finger foods and the commercials, but it was still fun! Plus, how many families get to eat birthday cake on Superbowl Sunday?
In honor of the “big game,” today’s recipe is for Game Day Vegan Chipotle Sliders – a fun and spicy finger food for your Superbowl party that’s good for you and packs a tasty kick!
Game Day Vegan Chipotle Sliders
Prep Time: 20 minutes Cook Time: 10 minutes
Serves: 6 Serving Size: 2 sliders
Ingredients
Black Soy Bean Patties
- 1 Tbsp ground flax seeds
- 2 Tbsp water
- 2 15 oz cans of black soy beans, drained and rinsed
- 1/2 C organic bread crumbs
- 1/2 C red pepper, minced (about 1 pepper)
- 1/2 C white onion, minced (about 1/2 onion)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 Tbsp olive oil
Chipotle Avocado Lime Mayo
- 4 Tbsp vegan mayo (or your mayo of choice)
- 1 avocado
- 1 lime
- 1/2 tsp dry chipotle chili powder
- 1/8 tsp salt
Toppings
- 12 small dinner rolls
- 1 C cherry tomatoes sliced into rounds
- red onion broken apart into small rings, or roughly chopped
- red leaf lettuce leaves
- toothpicks
Directions
1. Mix 1 Tbsp of ground flax seeds with 2 Tbsp of water and then set aside. Sometimes ground flax seeds are hard to find at the grocery story, so you can always ground 2 tsp of whole flax seeds in a coffee grinder to equal 1 Tbsp ground. The flax seed and water mixture will serve as a binder, much like an egg would.
2. Drain and rinse your black soy beans and then mash with a potato masher or a fork until they are mostly squished up as pictured below.
3. Mince your red pepper and white onion and add to the smashed soy beans. Next add the bread crumbs, flax mixture, and salt and pepper. Mix everything together until combined.
4. Next, form your mixture into 12 patties. I eyed up the appropriate size by looking at my dinner roll while I worked.
5. Heat your skillet over medium-low heat with just enough olive oil to completely coat the bottom of the pan. Once heated add your patties. Cook about 5 minutes on each side or until browned and then remove from the pan.
6. Before turning off your burner, toast your dinner rolls until lightly browned, 2-3 minutes.
7. Now it’s time to make your mayo, which I actually did while I was cooking the burger patties. In a dish combine vegan mayo, avocado, lime juice, chipotle powder, and salt. Mix together until well-combined and smooth.
8. Next, prep your toppers, which I also did while I was cooking the patties. Slice cherry tomatoes into little tomato rounds, break your red onion apart into little rings, or roughly chop, and wash some red lettuce leaves.
9. Lastly, assemble your Game Day Chipotle Vegan Sliders. Spread the mayo onto each side of the dinner roll, add the burger patty, top with veggies and the top of the bun. Use a toothpick to hold it all together.
- 1 Tbsp ground flax seeds
- 2 Tbsp water
- 2 15 oz cans of black soy beans, drained and rinsed
- ½ C organic bread crumbs
- ½ C red pepper, minced (about 1 pepper)
- ½ C white onion, minced (about ½ onion)
- 1 tsp salt
- ¼ tsp black pepper
- 1½ Tbsp olive oil
- 4 Tbsp vegan mayo (or your mayo of choice)
- 1 avocado
- 1 lime
- ½ tsp dry chipotle chili powder
- ⅛ tsp salt
- 12 small dinner rolls
- 1 C cherry tomatoes sliced into rounds
- red onion broken apart into small rings, or roughly chopped
- red leaf lettuce leaves
- toothpicks
- Mix 1 Tbsp of ground flax seeds with 2 Tbsp of water and then set aside. Sometimes ground flax seeds are hard to find at the grocery story, so you can always ground 2 tsp of whole flax seeds in a coffee grinder to equal 1 Tbsp ground! The flax seed and water mixture will serve as a binder, much like an egg would.
- Drain and rinse your black soy beans and then mash with a potato masher or a fork until they are mostly squished up.
- Mince your red pepper and white onion and add to the smashed soy beans. Next add the bread crumbs, flax mixture, and salt and pepper. Mix everything together until combined.
- Next, form your mixture into 12 patties. I eyed up the appropriate size by looking at my dinner roll while I worked.
- Heat your skillet over medium-low heat with just enough olive oil to completely coat the bottom of the pan. Once heated add your patties. Cook about 5 minutes on each side or until browned and then remove from the pan.
- Before turning off your burner, toast your dinner rolls until lightly browned, 2-3 minutes.
- Now it's time to make your mayo, which I actually did while I was cooking the burger patties. In a dish combine vegan mayo, avocado, lime juice, chipotle powder, and salt. Mix together until well-combined and smooth.
- Next, prep your toppers, which I also did while I was cooking the patties. Slice cherry tomatoes into little tomato rounds, break your red onion apart into little rings, or roughly chop, and wash some red lettuce leaves.
- Lastly, assemble your Game Day Chipotle Vegan Sliders. Spread the mayo onto each side of the dinner roll, add the burger patty, top with veggies and the top of the bun. Use a toothpick to hold it all together.
Caroline says
Just pinned this awesome recipe! I love trying new veggie burger recipes. We eat them a lot! I love the flavors you use…can’t wait to try this!
Rachel says
Thanks for pinning me Caroline! I just checked out your blog thastloveandnourish.com and I’m jealous of your obvious baking skills!
Christine | Mid-Life Croissant says
Hokay, I just got really sad because I don’t have one of these in my mouth right this very minute. My love for chipotle is so deep.
Rachel says
Haha! That would make you and my husband kindred food spirits!
Alva says
These look awesome! Pinned, but I plan to try with Black beans vs. soy – do you think that will make a difference on consistency?
Rachel says
Hey Alva – thanks so much for pinning! I think using black beans sounds really yummy. The only thing to keep in mind is that soy beans tend to be a little starchier, so if your patties seem a little bit soft or runny add a small amount of flour (or gluten-free flour) to the mix until you’re able to form a nice patty.