Curry lentils and mushrooms come together in a slider that packs the flavors of the Caribbean into a vegan burger perfect for summer. Top with Chipotle Pineapple Salsa and Coconut Lime Aioli to pump up the sweet, smoky, creamy, and tangy flavors.
Ingredients
Method
Salsa Instructions
- In a large mixing bowl stir together all ingredients. Store in a seal-able container in a refrigerator for at least 30 minutes to allow flavors to combine.
Aioli Instructions
- In a large mixing bowl stir together all ingredients. Store in a sealable container in a refrigerator for at least 30 minutes to allow flavors to combine.
Slider Instructions
- Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat. Pour in vegetable broth and all vegetables and spices and saute for about 15 minutes until vegetables are tender and fragrant.
- Add vegetables and all remaining ingredients to a food processor and pulse for about 30 seconds until mixture is sticky and holds together.
- Line a baking sheet with parchment paper and lightly spray with cooking oil. Use a ⅓ measuring cup to divide mixture and form into balls. Place on baking sheet about an inch apart and flatten to about ½ inch thick.
- Bake for about 30 minutes until surface is browned. Serve on a slider bun with baby lettuce, pineapple salsa, and coconut lime aioli.
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2 Comments on “Curry Lentil and Mushroom Sliders”
QUESTION – once the burgers/sliders are mixed and formed into patties do you think you could freeze them for a later date? These sound great and I would love to take them on vacation but we usually don’t have a food processor. If I could freeze them and take them with…then thaw, bake and enjoy would be GREAT!
Hi Dianne, you definitely could. I would suggest baking them in advance and freezing them. Then you can thaw them and reheat them in the oven or a pan for a quick dinner!