Make These Easy Veggie Sliders This Weekend
Sliders are an easy way to feed a crowd, whether you've got the family around the table, or you're hosting friends in the garden. Siri Barje tells us how in new cookbook A Little Something
'I love mini burgers, also known as sliders. They're a perfect, slightly more substantial snack. I can highly recommend my special burger sauce for basically all burgers, and it's also magical for dipping French fries and roast potatoes. You'll end up with a lot of sauce here, but it keeps well in the fridge for a week.'
Makes
6 sliders
Ingredients
- 6 large cremini or small portobello mushrooms, stems removed
- 50g butter
- 6 slices Cheddar
- 6 brioche buns
- 2 pickles, sliced
- 1/2 head of iceberg lettuce, shredded
- salt and freshly ground black pepper
- For the special burger sauce
- 300ml mayonnaise
- 1 small onion, finely chopped
- 2 pickles, finely chopped
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp American mustard
- 2 tsp ketchup
- 1 tsp white wine vinegar
- 1 tsp light soy sauce
- a dash of Tabasco
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C fan/Gas Mark 7.
For the special burger sauce: combine all the ingredients in a mixing bowl. Set aside at room temperature.
Place the mushrooms in a casserole dish. Dab with the butter and season with salt and pepper, then bake in the oven for 10 minutes.
Remove the casserole dish from the oven and add the cheese on top of the mushrooms. Return to the oven for another 5 minutes or so until the cheese starts to melt.
Spread the special burger sauce onto the bottom half of each brioche bun. Top with the pickles, mushrooms, lettuce and more sauce. Cover with the top bun and serve.
