Brussels Sprout Sliders revolutionize the way we think about this often-maligned vegetable, turning crispy, caramelized Brussels sprouts into the star of satisfying, flavor-packed mini sandwiches that even the most devoted carnivores will crave. These innovative sliders feature Brussels sprouts that are shredded, seasoned, and formed into patties, then pan-fried until golden and crispy on the outside while remaining tender inside. Each slider is a perfect harmony of textures and flavors – the nutty, slightly sweet taste of properly cooked Brussels sprouts pairs beautifully with tangy aioli, sharp cheese, and soft slider buns. What makes these sliders truly special is how they capture the essence of comfort food while sneaking in a generous serving of vegetables in the most delicious way possible. Whether you’re looking for a creative vegetarian option for your next gathering, want to convert Brussels sprouts skeptics, or simply crave something different and exciting, these sliders prove that vegetables can be just as satisfying and crave-worthy as any traditional burger.
Serves: 4-6 people (makes 8 sliders)
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
For the Brussels Sprout Patties:
- 1 1/2 pounds Brussels sprouts, trimmed and outer leaves removed
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 3 tablespoons olive oil for cooking
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of white pepper
For Assembly:
- 8 slider buns or dinner rolls
- 4 slices sharp cheddar or Gruyère cheese, cut in half
- 1 cup arugula or mixed greens
- 1 medium tomato, sliced thin
- 4 strips bacon, cooked and halved (optional)
- Caramelized onions (optional)
Equipment Needed
- Food processor
- Large mixing bowl
- Large skillet
- Small mixing bowl
- Measuring cups and spoons
- Spatula
- Baking sheet
Instructions
Prepare the Brussels Sprouts
Remove any damaged outer leaves from the Brussels sprouts and trim the stems. Cut each sprout in half lengthwise, then pulse in a food processor until finely chopped but not pureed. You want pieces about the size of rice grains – some texture should remain.
Make the Patty Mixture
Transfer the chopped Brussels sprouts to a large mixing bowl. Add panko breadcrumbs, grated Parmesan, beaten egg, minced garlic, chopped chives, Dijon mustard, salt, pepper, and smoked paprika. Mix thoroughly until the mixture holds together when squeezed. If it seems too wet, add more breadcrumbs; if too dry, add another beaten egg.
Form the Patties
Divide the mixture into 8 equal portions and form into patties about 3 inches in diameter and 1/2 inch thick. Press firmly to ensure they hold together well. Place on a plate and refrigerate for 10 minutes to help them set.
Make the Garlic Aioli
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and white pepper until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
Cook the Patties
Heat olive oil in a large skillet over medium heat. Carefully add the Brussels sprout patties, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on the first side until golden brown and crispy, then flip carefully and cook for another 3-4 minutes until the second side is golden.
Add Cheese
During the last minute of cooking, place half a slice of cheese on top of each patty and cover the skillet to help the cheese melt. Remove from heat once the cheese is melted.
Prepare the Buns
While the patties cook, slice the slider buns in half and toast them lightly in a toaster or dry skillet until just golden. This prevents them from getting soggy.
Assemble the Sliders
Spread garlic aioli on both halves of each toasted bun. Place a handful of arugula on the bottom bun, followed by a Brussels sprout patty with melted cheese, a thin slice of tomato, and bacon if using. Top with caramelized onions if desired, and crown with the top bun.
Serve Immediately
Arrange the sliders on a serving platter and serve immediately while the patties are hot and crispy and the cheese is melted.
Tips for Perfect Brussels Sprout Patties
Don’t Over-Process
Pulse the Brussels sprouts carefully – you want small, uniform pieces, not a puree. Some texture is essential for the best patty consistency.
Binding is Key
Make sure the mixture holds together well before forming patties. If it’s crumbling, add a bit more egg or breadcrumbs.
Chill Before Cooking
Refrigerating the formed patties helps them hold together during cooking and prevents them from falling apart in the pan.
Medium Heat
Cook over medium heat to ensure the patties cook through and develop a golden crust without burning.
Make-Ahead Options
Patty Prep: Form patties up to 4 hours ahead and refrigerate until ready to cook.
Aioli Prep: The garlic aioli can be made up to 3 days ahead and stored in the refrigerator.
Cooked Patties: Cook patties ahead of time and reheat in a 350°F oven for 5-7 minutes before serving.
Serving Suggestions
Serve these Brussels Sprout Sliders with sweet potato fries, a crisp salad, or roasted vegetables for a complete meal. They pair wonderfully with craft beer, especially hoppy IPAs or crisp lagers that complement the nutty flavor of the Brussels sprouts.
Variations
Spicy Version: Add a minced jalapeño or pinch of red pepper flakes to the patty mixture and sriracha to the aioli.
Mushroom Addition: Mix in finely chopped sautéed mushrooms for extra umami flavor.
Different Cheeses: Try goat cheese, blue cheese, or Swiss instead of cheddar for different flavor profiles.
Cranberry Twist: Add dried cranberries to the patty mixture and use brie cheese for a sweet-savory combination.
Storage and Reheating
Store leftover cooked patties in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 8-10 minutes until heated through and crispy.
Nutritional Benefits
These sliders pack a nutritional punch with Brussels sprouts providing vitamin K, vitamin C, fiber, and antioxidants. The vegetable-forward nature of these sliders makes them a healthier alternative to traditional meat sliders while still being incredibly satisfying.
Troubleshooting
Patties Falling Apart: Add more binding ingredients (egg, breadcrumbs) and chill longer before cooking.
Too Wet: Add more breadcrumbs or let the mixture sit for 5 minutes to absorb moisture.
Bitter Taste: Make sure to remove tough outer leaves and don’t overcook the Brussels sprouts.
These Brussels Sprout Sliders prove that with the right preparation and seasoning, even the most controversial vegetables can become the star of the show, delivering satisfaction and flavor that rivals any traditional slider.
