18 - 20 sliders
Chef Tom Fraker
Tasty burgers that'll be a hit whether pan fried or air fry'd!
1 package Melissa’s Soy Ground®
1 package Melissa’s Soyrizo
1 cup Panko Bread Crumbs
2 cloves Melissa’s Peeled Garlic - minced
½ cup Tomato Ketchup
2 tablespoons Worcestershire Sauce
Extra Virgin Olive Oil - as needed
10 slices Sharp Cheddar Cheese - cut in half
18-20 Hawaiian Dinner Rolls - halved horizontally
1 cup Real Mayonnaise
4 Chipotle Chiles in Adobo - minced
½ head Organic Romaine Heart
3 Organic Roma Tomatoes; sliced
8 Melissa’s Baby Dutch Onions - sliced; caramelized
18-20 Melissa’s Shishito Peppers - blistered; stems removed
In a bowl, combine the Soy Ground and the next 5 ingredients. Form the mixture into patties to fit the size of the dinner rolls.
(See notes for air frying.) Heat the olive oil in a cast iron pan over medium-high heat. Add the patties and cook until you get good, slightly charred, color and then flip them over. Continue to cook until heated though. Add the cheese slices and cook until it stars to melt. Remove from the heat.
In a mixing bowl, combine the mayonnaise and the chipotle. Spread the mayo on the rolls.
How to build your burger
Bottom half of a roll, lettuce, tomato slice, slider, onions, shishito peppers, top half of a roll.
If using an air fryer, preheat to 350F. Spray basket or grate before air frying burgers. Check at 6-8 minutes, then gently flip and continue until burger is heated through.