Triple Stacked Grain Free Veggie Mini Sliders

Triple Stacked Grain Free Veggie Mini Sliders


This is my grain-free, plant-based riff on those swiss beef sliders. So good - try not to eat the entire thing out of the pan! Yields 4 sliders. 


4 cups portobello mushroom, sliced and minced
2 (12oz) packages zucchini noodles, defrosted, moisture removed, and chopped (I like 365)
2 Tbsp olive oil
½ tsp cumin 
½ tsp onion powder
½ tsp garlic powder
½ tsp JF Spicy Salt
Fresh cracked black pepper, to taste 
1 grain-free hamburger bun, sliced into thirds and toasted (I like Unbun)


2 slices vegan gouda (I like 365
Dijon mustard
Red onion, sliced thin on the mandolin
Chives, chopped 


In a dry pan over medium heat, begin to warm your partially frozen, chopped zucchini noodles - this will force out any remaining water and complete the defrost. When the water has completely evaporated and the zucchini has dried out, add your chopped portobellos and olive oil. Allow this to sauté down and become tender. Season with cumin, onion powder, garlic powder, JF Spicy Salt, and cracked black pepper. Adjust seasoning to taste. 

Melt the vegan gouda over your grain-free bun as it toasts, ensuring each third has an even layer of cheese; Unbun buns will require a double toast. 

Begin to build your burger upwards using the bottom third of the bun as your base. Layer the portabello-zucchini sauté over the melted gouda, then center bun, and repeat. Finish with dijon, red onion, and any additional toppings of your choice. Enjoy!