I am kind of addicted to making mini vegan burgers! It's so fun, they are so tasty, and my kiddo thinks they are awesome because they are just her size! (Even this tiny pan in the pictures is just her size - it's actually hers. She has a full set of real kitchen tools!) Adding a bunch of spinach to my burgers does make it easier for me to get in some extra greens but it also tastes AWESOME - especially with the roasted red pepper mayo.
One of my favorite thing about making little burgers is that you can eat more than one! There's nothing more fun than feeling like you're getting extra, am I right? Hhaha!
You could always make these larger for big burgers though. Or cook them and wrap them up in a tortilla. Or even crumble them over a salad!
Oh and by the way - I get my rolls at Trader Joe's usually. They don't add crazy preservatives or weird ingredients. You can also find wholesome breads and rolls listed as "Artisan" in many grocery stores or at a local bakery. Look around and you'll find a good roll, I bet!
White Bean Spinach Sliders with Vegan Roasted Red Pepper Mayonnaise
- 1 can white cannellini beans (also called white kidney beans), drained and rinsed
- 8 cups fresh spinach
- 3 cloves garlic, minced or grated with a microplane grater
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup uncooked rolled oats
- 1/2 cup cooked brown rice
- extra spinach for serving
- Vegan Red Pepper Mayonnaise (recipe here)
- small buns, rolls or any wrap (I love steamed collard greens as wraps!)
Preheat your oven to 375 degrees.
Place all of the spinach in a large non-stick pan over medium high heat. Add the garlic and cook until the spinach is wilted - just a minute or two. Take the spinach and garlic out and chop the spinach up roughly (it's easier to chop it after it has cooked down!)
Smash the white beans up in a bowl until every bean has been smashed but don't make it a puree. Stir in the oats, rice, spinach, salt and oregano. Let the mixture sit for at least 10 minutes.
Line a baking sheet with parchment paper or a silpat baking mat. Split the spinach and bean mixture up into 6 patties and place on the baking sheet. Bake for 20 minutes and then carefully flip. Bake for another 15-20 minutes.
Eat on a bun with some more fresh spinach and roasted red pepper mayo. Enjoy!