Creative Slider Recipes: juicy patties, melty cheese, and classic burger fixings scaled for parties and game day.
Party-Ready Chickpea & Veggie Sliders
Mini patties that turn a can of chickpeas and a pile of market vegetables into hand-held, savory sliders perfect for game day or a casual weeknight crowd.
These sliders exist to solve two kitchen problems at once: what to do with a bounty of summer veg, and how to feed a small crowd without standing at the stove all night. Grated zucchini and carrot, sautéed red pepper and onion, and a handful of spinach fold into mashed chickpeas so every bite feels bright and substantial. Crumbled feta and smoked paprika give the patties a salty, smoky lift so they don’t taste like a straight-up veggie patty.
A few technique notes make all the difference: dry the chickpeas well, squeeze the grated zucchini to remove excess water, and cool the sautéed veg before you pulse the mixture so it binds without turning mushy. Panko and an egg keep the texture tender but cohesive; pulse just enough in the food processor (or mash by hand) so the mixture still has good bite. Cooked until golden, the edges crisp while the centers stay soft and slightly creamy from the feta.
These mini burgers are built for sliders—toast the buns, add pickles or shredded lettuce, and a smear of yogurt-dill or garlic aioli. They’re excellent made ahead: form the patties and refrigerate for up to a day or freeze them raw for longer storage, then pan-fry or bake straight from the freezer. Double the batch for parties; they’re small to eat but big on flavor.
Ingredients
How to Make Creative Slider Recipes
- Drain and rinse the chickpeas and pat dry with paper towels; place in a large bowl.
- Grate the zucchini and carrot on the large holes of a box grater, then squeeze the grated zucchini in a towel to remove excess moisture.
- Finely chop the red bell pepper and red onion; sauté the onion and bell pepper with 1 tbsp olive oil over medium heat until softened, about 4–5 minutes, then add the garlic and spinach and cook 1 minute until wilted; cool slightly.
- Add the sautéed vegetables, grated carrot and zucchini, panko breadcrumbs, egg, crumbled feta, smoked paprika, salt and pepper to the bowl with chickpeas and pulse 6–8 times in a food processor (or mash with a potato masher) until the mixture holds together but still has texture.
- Form the mixture into 8 small patties (about 2–2.5 inches wide) and place them on a plate; refrigerate 10–15 minutes to help them set.
- While patties chill, make the quick tzatziki: grate the cucumber, squeeze out excess water, then mix it with Greek yogurt, fresh dill, lemon juice and a pinch of salt and pepper; refrigerate until serving.
- Heat the remaining 1 tbsp olive oil in a large nonstick skillet over medium heat and cook the patties 3–4 minutes per side until golden and heated through; transfer to a paper towel-lined plate.
- Split and toast the slider buns in the skillet cut-side down for 1 minute, then assemble each slider with a smear of tzatziki, a patty, and a small handful of fresh spinach or arugula; serve immediately.
Recipe Card
Creative Slider Recipes
Creative Slider Recipes: juicy patties, melty cheese, and classic burger fixings scaled for parties and game day.
- Prep
- 20 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Drain and rinse the chickpeas and pat dry with paper towels; place in a large bowl.
- Grate the zucchini and carrot on the large holes of a box grater, then squeeze the grated zucchini in a towel to remove excess moisture.
- Finely chop the red bell pepper and red onion; sauté the onion and bell pepper with 1 tbsp olive oil over medium heat until softened, about 4–5 minutes, then add the garlic and spinach and cook 1 minute until wilted; cool slightly.
- Add the sautéed vegetables, grated carrot and zucchini, panko breadcrumbs, egg, crumbled feta, smoked paprika, salt and pepper to the bowl with chickpeas and pulse 6–8 times in a food processor (or mash with a potato masher) until the mixture holds together but still has texture.
- Form the mixture into 8 small patties (about 2–2.5 inches wide) and place them on a plate; refrigerate 10–15 minutes to help them set.
- While patties chill, make the quick tzatziki: grate the cucumber, squeeze out excess water, then mix it with Greek yogurt, fresh dill, lemon juice and a pinch of salt and pepper; refrigerate until serving.
- Heat the remaining 1 tbsp olive oil in a large nonstick skillet over medium heat and cook the patties 3–4 minutes per side until golden and heated through; transfer to a paper towel-lined plate.
- Split and toast the slider buns in the skillet cut-side down for 1 minute, then assemble each slider with a smear of tzatziki, a patty, and a small handful of fresh spinach or arugula; serve immediately.
Nutrition
- Carbohydrates
- 74
- Saturated Fat
- 2.3
- Sodium
- 650
- Fiber
- 8.5
- Unsaturated Fat
- 11
- Protein
- 15
- Fat
- 13
- Cholesterol
- 51
- Trans Fat
- 0
- Calories
- 460
- Sugar
- 7