Vegetarian Sliders

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups yve's veggie ground round (one pkg, crumbled)
• 3 tablespoons vital wheat gluten
• 1/4 cup butter
• 1 egg
• 1/4 cup parmesan cheese (powdered kraft type)
• 1/4 cup low-fat cheddar cheese, grated
• 1/2 teaspoon liquid smoke
• 1/4 cup hot water
• 1/2 vegetarian beef stock cube
• 1/3 cup breadcrumbs (or more if needed for right texture)
• 1/2 teaspoon garlic powder
• 1 teaspoon italian spices (or a mix of dill, oregano, basil and maybe rosemary)
• salt and pepper, to taste
• ketchup
• reduced-fat mayonnaise
• 12 mini hamburger buns
• 1/3 cup low-fat cheddar cheese (sliced or grated)
• 1/3 cup onion, diced finely

Recipe

• 1 mix ground round, grated cheeses, egg, and liquid smoke.
• 2 separately mix broth cube with hot water and bread crumbs with gluten and spices.
• 3 add powders and broth to ground round mix. it should be about the consistency of raw meatballs. line a 9" square or 13"x9" pan with parchment paper (don't just grease, it will stick anyways), preheat the oven to 350f.
• 4 spread the meat mix into the pan 1/2" thick, if using the bigger pan it may have a gap on both sides, that's fine. pierce with a fork to mark your diving lines for the 12 square patties. sprinkle the onions on top and press down lightly.
• 5 bake at 350 for 20 min, add remaining cheese and pop back in oven for 5 min.
• 6 spread the buns with ketchup on one side, mayo on the other, top each with a patty, close up the buns and enjoy!