Mini-burger or slider? What should I call it? Do I dare call this mini-burger a slider? Why not, right?
On that note, ever had a tasty AND healthy slider? If not, then try this one. Protein rich Quinoa with complex carbs from the Sweet Potato mixed with warm spices and grilled to perfection to be layered with fresh toppings between slider buns. Boom, you got yourself a tasty AND healthy slider.
Sliders (or burgers) are not something that are common in our household. I am not sure why. So, this was an attempt to introduce a healthy version at home. I think slider patties are a great way to hide veggies, lentils and grains to feed those who don’t like them. As long as the texture and flavor are on point, I don’t think anyone would question what you did to make such delicious sliders (wink, wink!)
For this slider, the ingredients for the patties are few in number and are readily available. and the whole recipe comes together very quickly. Even for the “not so skilled” with making slider patties at home, this is a great first time recipe.
Now, shaping the patties can seem like a daunting task, but, guess what, this is not a competition. So, just chill out, get a shape to it and throw it on that grill. Only your eyes care about the shape, everyone else like your mouth and stomach are only concerned with the taste.
I used a stove-top grill that I bought at IKEA for $10. And I swear, it is one of THE BEST kitchen buys I have ever made. Since I don’t do outdoor space for a grill, this grill does the job for times when I need it, like now. A splash of oil on both sides of the patty and butter for the buns. The sizzle when you throw them on the grill is going to make your mouth water.
My favorite part about this slider is the toppings that I get to load it with, which are totally one’s choice. Here the layers are: bottom bun, patty, avocado mash, sliced onions, jalapenos and top bun. That first bite is an explosion of flavors that will make this whole process worthwhile. Try it! 🙂
|Prep time||25 minutes|
|Cook time||15 minutes|
|Serves||3-4 (Approx. 10 sliders)|
- Sweet Potatoes – 2, medium, large cubes
- Carrots – 1, small, shredded
- Yellow Onion – 1, small, finely chopped
- Red Onion – A few slices
- Avocado – 1, mashed
- Quinoa – 1 cup, uncooked
Spices, Flavors and Herbs
- Garlic – 3 cloves, finely chopped
- Ginger – 1 1-inch piece, finely chopped
- Cilantro – A handful, finely chopped
- Jalapeno – 1, thinly sliced
- Red Chilli Powder – 1 1/2 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Ground Black Pepper – 1/2 tsp
- Salt – As per taste
- Cooking Oil – 3-4 tbsp
- Cook quinoa as per the package instructions
- In the meanwhile, place the large cubes of sweet potato in a microwave safe container. Add a few splashes of water. Cover with a paper towel. Microwave for 3-5 minutes until the sweet potatoes are soft and mashable
- In a bowl, add all ingredients. Using your hands, mix them well. If the mixture is very wet, add 1-2 tbsps of chickpea flour or breadcrumbs. Mix until the mixture is thick and malleable
- Take a drop of oil, rub it over the palm of your hands, take a small portion of the patty mixture and shape it. This way, the mixture will not stick to your hand. Repeat until all the patties are formed
- Heat the grill plan or a regular pan
- Drizzle some oil on the pan, place 2-3 patties and enjoy the sound of that sizzle. Cook until one side is nicely browned and flip until the other side is browned
- On the same pan, lightly toast the buns
- To assemble, place a patty on the bottom bun. Spread a generous amount of mashed avocado on the patty. On this place some sliced red onions and jalapenos and close with the top bun. Feel free to add a squeeze of lemon before closing with the top bun. Dig in!
**For any leftover patties, store them in airtight container by placing a parchment paper between each pattie and in a freezer for 1-2 weeks.
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