Recipe of the Day: Sliders

Try Chef Roberto Martin's recipe for Sliders to heat up your grill for summer!


  • 12 vegan veggie patties
  • 6 slices of Organic Smokey Tempeh Strips or Smart Bacon (optional)
  • 1/2 head of iceberg lettuce
  • Extra-virgin olive oil, as needed
  • Kosher salt and freshly ground black pepper
  • 12 mini whole wheat slider buns or whole wheat dinner rolls
  • Vegan butter, as needed
  • Thousand Island Dressing* or store-bought vegan dressing, as needed
  • 1/2 cup thinly sliced gherkins, squeezed dry in a paper towel
  • 3 firm plum tomatoes, thinly sliced and patted dry with paper towels
  • 1/4 red onion, very thinly sliced
  • 1 firm avocado, halved, pitted, removed from skin, and thinly sliced 


Preheat the oven to 350. Defrost the veggie patties according to the package directions. 

Meanwhile, prep everything you need to assemble the sliders. If using "bacon," cut each piece in half and back on an ungreased baking sheet until hot and crisp.  

Cut 12 pieces of iceberg lettuce about the same size as the buns or rolls you are using. Place the lettuce on a plate, cover it with a damp paper towel, and set aside.

Using a cookie cutter, cut the patties slightly larger than the buns or rolls you are using. Reserve the trimmings for another use such as in burritos or veggie chili. Brush each patty with extra-virgin olive oil and season with salt and pepper. Grill the patties on a hot grill, grill pan, or cast-iron skillet and keep them warm. Toast each bun in a dry hot pan or with a small amount of vegan butter. 

Lay out 6 buns open-face, and spread each with a small amount of the dressing on each side. Place the patties on the bottom half of each roll. Layer 2 slices of "bacon," a pinch of pickles, 2 slices of tomato, a few slices of onion, 2 slices of avocado, and 1 piece of iceberg lettuce, followed by the top bun. Repeat the procedure with the remaining 6 buns. Place the sliders on a platter and serve.

Makes 12 Sliders

*Thousand Island Dressing


  • 1 1/2 cups vegan mayonnaise
  • 1/2 cup ketchup
  • 4 medium dill pickles, finely minced, or chopped in a food processor
  • 2 tablespoons prickle juice
  • Kosher salt and freshly ground black pepper


Mix the first 4 ingredients in a medium bowl and season to taste with salt and pepper. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to two weeks. 

Makes 2 1/4 cups of dressing 

For more delicious recipes from Chef Roberto Martin, check out "Vegan Cooking for Carnivores."