I had the privilege of working with Pure Farmland, a new plant-based protein product, and I created four slider recipes with their products! I wanted to show the variety of things that you can make with their products, so I have a breakfast, east Asian, BBQ and Mediterranean flavors in the four recipes. Take a look below at the yummy slider options using the four different Pure Farmland proteins!

1. Rise and Shine Breakfast Slider
with Pure Farmland maple patties, sliced avocado, tomato jam, and fried quail egg on a brioche bun

– 2 Pure Farmland maple patties

– 1 avocado, sliced

– 2 quail eggs, fried

– 2 tbsp tomato jam

– 2 tbsp avocado oil

– Sprinkle of salt and pepper

– 2 brioche mini slider rolls

For the tomato jam

– 1/2 lb ripe roma tomatoes

– 1/3 cup sugar

– 1 tbsp fresh lemon juice

– 1 tsp cumin

– 1/2 tsp cinnamon

– Sprinkle of salt and pepper

For the tomato jam: Fill a large sauce pot with all the ingredients and bring to a boil, then quickly reduce and simmer for 20 minutes or until thoroughly sticky. Stir occasionally to prevent sticking to the bottom. Let cool completely and set aside.

For the patties: Set a sauté pan on medium heat and add 1 tbsp of avocado oil. Sprinkle salt and pepper on both sides of the maple patty, and cook for 6 minutes on each side. Set aside.

For the fried quail eggs: Set a sauté pan on medium heat and add 1 tbsp of avocado oil. Carefully crack the quail eggs in the pan, keeping the yolks in tact, and fry for 2 – 3 minutes with a lid. Set aside.

To assemble your sliders: Spread 1 tbsp tomato jam on the bottom of the slider bun, then add the patty, sliced avocado, fried quail egg, and the top bun. Repeat for the second slider. Enjoy!

**Makes two servings. Prep time: 10 minutes Cook time: 35 minutes

2. Spicy Sesame Meatball Slider
with Pure Farmland meatballs, sesame slaw and portobello mushrooms on a Hawaiian roll

– 2 Pure Farmland meatballs

– 2 portobello mushrooms, sliced

– 2 tbsp sesame slaw

– 2 tbsp spicy sauce

– 2 tbsp avocado oil

– Sprinkle of salt and pepper

– 2 mini Hawaiian rolls

For the spicy sauce

– 1 tbsp hoisin sauce

– 1 tbsp sambal paste

– 1 tbsp worcestershire sauce 

– 1 tbsp tamari

For the sesame slaw

– 1 cup red and green cabbage, shredded

– 1 tbsp sesame oil

– 1 tbsp tamari

– 1 tbsp cilantro, chopped

For the meatballs: Set a sauté pan on medium-high heat and add 1 tbsp of avocado oil. Sprinkle salt and pepper on both sides of the meatball, and cook for 5 minutes on each side. Place in the oven at 350 for 25 minutes. Check that the internal temperature is at 175 degrees. Place meatballs in a bowl with the spicy meatball sauce and cover the meatballs completely. Set aside.

For the portobello mushrooms: Set a sauté pan on medium heat and add 1 tbsp of avocado oil. Add portobello mushrooms with a sprinkle of salt and pepper. Cook until soft, about 4-5 minutes. Set aside. 

For the sesame slaw: Mix all ingredients in a small bowl and set aside.

To assemble your sliders: Add the meatball to the bottom Hawaiian roll, then a tbsp of the sesame slaw and the sautéed portobello mushrooms and add the top roll. Repeat for the second slider. Enjoy!

**Makes two servings. Prep time: 10 minutes Cook time: 35 minutes

3. Apple Stout BBQ Burger
with Pure Farmland cheddar cheese patty, Central District’s Short Straw Stout infused bbq sauce, pimento cheese and apple coleslaw on a sesame bun 

– 2 Pure Farmland cheddar cheese patties

– 2 tbsp Central District’s Short Straw Stout infused BBQ sauce

– 2 tbsp apple coleslaw

– 2 tbsp pimento cheese 

– 1 tbsp avocado oil

– Sprinkle of salt and pepper

– 2 mini sesame buns

For the BBQ sauce
– 1/2 cup Central District Short Straw Stout

– 1 cup ketchup

– 1/4 cup apple cider vinegar

– 1 tbsp Worcestershire sauce

– 2 tbsp brown sugar

– 1 tsp smoked paprika

– Sprinkle of salt and pepper

For the apple coleslaw

– 1 cup red and green cabbage, shredded

– 1/4 green apple, julienne cut

– 1/2 cup carrots, julienne cut

– 1 tbsp poppy seed

– 2 tbsp mayo

– Juice of a lemon

For the patties: Set a sauté pan on medium heat and add 1 tbsp of avocado oil. Sprinkle salt and pepper on both sides of the patty, and cook for 6 minutes on each side. Set aside.

For the BBQ sauce: Add all ingredients in a sauce pan and set on medium heat. Let simmer for 30 minutes, stirring occasionally. Remove from heat, allow to cool completely and set aside.

For the apple coleslaw: Mix all the ingredients in a bowl and set aside. 

To assemble your sliders: Add the BBQ sauce and patty to the bottom bun. Then add the apple coleslaw and drizzle more BBQ sauce on the top bun. Repeat for the second slider. Enjoy!

**Makes two servings. Prep time: 10 minutes Cook time: 45 minute

4. Mediterranean Pita Burger
Za’atar-spiced Pure Farmland Protein Starter with olive tapenade, spring greens, tzatziki and feta on pita bread

– Za’atar-spiced Pure Farmland Protein Starter 

– 2 tbsp olive tapenade

– 2 tbsp tzatziki  

– 2 tbsp feta

– Handful of spring greens

– 1 tbsp avocado oil

– 2 mini pita bread

For the protein
-8 oz Pure Farmland Protein Starter

– 1 tbsp za’atar spice

– 1 tsp cumin

– 1 tsp chili powder

– Sprinkle of salt and pepper

For the olive tapenade
– 1/2 cup Kalamata olives

– 2 garlic cloves

– 1 tbsp dried parsley

– 1 tbsp capers

– 1 lemon, juiced

– 2 tbsp olive oil

For the tzatziki
– 1/2 cup yogurt

– 1/4 cup grated cucumber

– 1 tbsp fresh dill

– 1 tsp garlic powder

– 1/2 lemon, juiced

– Sprinkle of salt and pepper

For the protein: Mix all ingredients in a bowl, making sure spices are evenly distributed. Add the mixture in a sauté pan on medium heat with 1 tbsp of avocado oil. Break apart with spatula and cook for 10-12 minutes, until product is golden brown and moisture is evaporated. Set aside.

For the olive tapenade: Place all ingredients in a food processor and pulse until evenly minced. Set aside.

For the tzatziki: Mix all ingredients in a bowl and set aside.

To assemble your sliders: Add tzatziki, spiced Protein Starter, olive tapenade, mixed greens and feta in the middle of the pita and fold in half. Repeat for the second pita. Enjoy!

**Makes two servings. Prep time: 15 minutes Cook time: 15 minutes