Vegetarian Sliders with Fry Sauce
Meatless comfort food at its finest! The filling features a caramelized Vidalia onion, baby portobello mushrooms, and pickles.
Servings: 6
Calories: 541cal
Ingredients
Sliders
- 1 medium sweet Vidalia onion or yellow onion peeled and sliced
- 2 to 3 tablespoons olive oil divided
- 4 ounces sliced baby portobello mushrooms
- 1 cup diced Vlasic Farmer’s Garden Bread and Butter Chip pickles
- 1 teaspoon pickle juice
- 6 slider buns or Hawaiian rolls
Fry Sauce
- ½ cup ketchup
- ¼ cup mayo or Miracle Whip, use vegan mayo to keep vegan
- about 3 teaspoons pickle juice or to taste
- pinch onion powder optional and to taste
Instructions
Filling:
- Heat a non-stick skillet over medium-high heat, add the onion, drizzle with about 1 tablespoon oil, and allow onion to caramelize, stirring every couple of minutes, or as needed. It takes about 10 minutes for my onions to caramelize and I cook them covered to save time. Lower the heat if onion is browning too fast.
- After onion has caramelized, add the mushrooms, pickles, pickle juice, 1 to 2 tablespoons oil or as necessary, and allow mixture to cook for about 10 minutes, stirring every couple of minutes, or as needed. I cook covered to save time. After about 10 minutes, or after vegetables have softened and wilted, turn off the heat; set aside.
- While vegetables are cooking, make the fry sauce.
Fry Sauce:
- In a medium bowl, combine all ingredients and whisk until smooth.
- Generously spread fry sauce on both sides of slider buns.
- Fill each bun generously with the onion mixture and serve.
Notes
Storage: Sliders are best warm and fresh although extra filling will keep airtight in the fridge for up to 3 days. Extra fry sauce will keep airtight in the fridge for up to 1 month.
Nutrition
Serving: 1 | Calories: 541cal | Carbohydrates: 30g | Protein: 6g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 797mg | Fiber: 3g | Sugar: 11g
