Savory Mushroom-Lentil Sliders with Garlic Aioli and Piri Piri Olive Garnish
Difficulty: Easy | Makes: 6 Servings
Elevate your classic sliders with this savory vegan recipe. Featuring mushroom-lentil sliders, garlic confit aioli, and a piri-piri olive garnish, these are the perfect small bites for any occasion.
For the Patties
- 1 cup Roland® Pre-Cooked Savory Minced Mushrooms
- ½ cup cooked black lentils, mashed lightly
- ⅓ cup plain bread crumbs
- 2 tablespoons Roland® Aquafaba
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped parsley or thyme (optional)
- 1 tablespoon olive oil (for pan-searing)
For Assembly
- 6 slider buns, toasted
- 6 slices fresh tomato
- Prepared Garlic Confit Aioli (see recipe)
- 6 Roland® Piri Piri Stuffed Olives
- Cocktail picks for garnish
Directions
For the patty mixture:
- In a mixing bowl, combine Roland® Pre-Cooked Savory Minced Mushrooms, mashed black lentils, breadcrumbs, Roland® Aquafaba, salt, pepper, and optional herbs
- Mix thoroughly until the mixture holds together. Let rest for 5-10 minutes for breadcrumbs to absorb the moisture
To cook the patties:
- Divide mixture into 6 equal portions and shape into small patties (about 2.5 inches in diameter)
- Heat olive oil in a non-stick skillet over medium heat. Cook patties 4-5 minutes per side, or until golden brown and firm
To assemble the sliders:
- Spread the Garlic Confit Aioli on the bottom half of each toasted slider bun
- Add a patty and a fresh slice of tomato
- Top with other bun half. Secure each slider with a cocktail pick topped with a Roland® Piri Piri Stuffed Olive
