Ingredients & Directions | | Gruyère and Coffee Steak Sauce Slider
| 10 ea.
1 oz.
10 oz.
4 g.
1/2 oz.
1 tsp.
1/2 oz.
10
5 oz.
| Gardenburger® Original
tomato paste
mushroom stock
instant coffee granules
brown sugar
garlic powder
vegetarian Worcestershire sauce
small sun-dried tomato sandwich buns
Gruyère cheese, in 10 slices | | 1. For coffee steak sauce, in a small saucepot cook tomato paste until it achieves pincage. Add stock, coffee granules, brown sugar, garlic powder and Worcestershire sauce, whisk to combine. Simmer until sauce thickens and reduces by about 2/3, stirring occasionally. Set aside. 2. Cook Gardenburger® Original according to package instructions. Place patty on the bottom half of a bun. Top with one slice Gruyère cheese, place under salamander just until cheese begins to melt. Drizzle with about 1 Tbsp. coffee steak sauce, and top with other half of bun.
| Veggie Vegan Bruschetta Slider | 10 ea.
10 oz.
1 oz.
1/2 oz.
1/2 oz.
1 oz.
1 oz.
5 oz.
5 oz.
10
| Gardenburger Veggie Vegan® Patties, cut into 2-inch rounds
plum tomatoes, seeds and pulp removed, medium diced
olive oil
balsamic vinegar
garlic, minced
parmesan cheese, grated
basil, chiffonade
fresh mozzarella, in 10 slices
balsamic glaze
small sandwich buns | | 1. For bruschetta topping, in a bowl combine diced tomatoes, olive oil, balsamic vinegar, garlic, parmesan cheese and basil. Season to taste with salt and pepper. Refrigerate until ready to serve. 2. Cook Gardenburger Veggie Vegan® Patties according to package instructions. Place burger on the bottom half of a bun. Top with about 1 oz. bruschetta mixture and one slice fresh mozzarella. Drizzle the inside of the top half of the bun with balsamic glaze before placing on burger.
| Riblet with Thai Slaw Slider | 10
7 oz.
3 oz.
1/2 oz.
1 Tbsp.
4 oz.
1/2 oz.
1/4 oz.
5 oz.
10
| Gardenburger® Riblets, cut into 2-inch rounds
Nappa cabbage, shredded
carrots, shredded
scallions, diced
cilantro, chopped
Thai Sweet Chile Sauce
lime juice
sesame oil
teriyaki sauce
small sandwich buns | | 1. For Thai Slaw, in a large bowl combine cabbage, carrots, scallions and cilantro. In a small bowl, combine Thai Sweet Chile Sauce, lime juice and sesame oil. Add chile sauce mixture to vegetables, toss to combine. Refrigerate until ready to serve. 2. Brush Gardenburger® Riblet rounds with teriyaki sauce on both sides and cook according to package instructions. 3. Place Riblet on the bottom half of a sandwich bun. Top with about 1 oz. Thai Slaw, and top half of bun. |
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