Easy Mini Veggie Burgers Recipe for Your Next Party
I just made these mini veggie burgers for a get-together, and they were an absolute hit! They look so impressive with their tiny, dark buns and colorful fillings, but they are surprisingly simple to put together. Everyone kept asking for the recipe.
If you’re looking for another crowd-pleaser, you might also want to explore our guide for a Spinach and Ricotta Stuffed Phyllo Cups Recipe. These little burgers, however, are a fantastic plant-based option that guests of all ages will love.
Ingredients You’ll Need
Here are the key ingredients for both the unique black buns and the flavorful mini patties. Each component is chosen to create the best texture and taste.
For the Black Burger Buns:
- ¾ cup (175g) warm water (around 100°F) – Crucial for activating the yeast properly.
- 1 tablespoon (16g) vegan sugar – This feeds the yeast and adds a hint of sweetness to the dough.
- 1 teaspoon (5g) active yeast – Make sure your yeast is fresh for the best rise.
- 2 cups (260g) bread flour – Bread flour has a higher protein content, giving the buns a chewier, more satisfying texture.
- 1 teaspoon (6g) salt – Balances the flavors and strengthens the dough structure.
- 1 teaspoon (3g) activated black charcoal – This is the secret to the dramatic black color without affecting the taste.
- 1 tablespoon (15g) black tahini – Adds richness, a subtle nutty flavor, and deepens the black color.
- Nondairy milk & black sesame seeds (for garnish) – This optional step gives the buns a professional, polished look.
For the Mini Veggie Burgers:
- 6 of your favorite vegan veggie burgers – Using pre-made burgers is a great time-saver. Choose a firm variety for best results.
Note: This recipe yields approximately 36 mini burgers, perfect for a party appetizer.
Cooking Time
Get ready to create these amazing little bites with this simple time breakdown.
- Prep Time: 32 minutes
- Rise & Cook Time: 79 minutes
- Total Time: 1 hour 51 minutes
Equipment You Need
You don’t need much to make this recipe, but a few specific tools will make it easier.
- Stand Mixer: Helps to knead the dough evenly and saves your arms from work.
- Biscuit Cutter Set: A 1 ½-inch cutter is essential for getting the perfect mini size for both buns and patties.
- Baking Sheets & Parchment Paper: Prevents sticking and ensures even baking for the buns.
- Silicone Rolling Mat: Provides a non-stick surface for rolling out the dough.
How to Make Mini Veggie Burgers
Making these impressive mini burgers is easier than it looks. We’ll start by crafting the unique black buns from scratch, which provides the foundation for this fun appetizer. Then, we’ll move on to forming and cooking the tiny veggie patties that fit perfectly inside. Follow these steps for delicious results.
Step 1: Prepare the Bun Dough
First, in a glass measuring cup, combine the warm water, sugar, and yeast. Whisk them together and let the mixture sit for about 5-10 minutes. It should become foamy, which means your yeast is active and ready to go.
Step 2: Mix the Dry Ingredients
In a separate medium-sized bowl, measure out your bread flour. Add the salt and the activated black charcoal powder to the flour. Stir these dry ingredients together until the charcoal is evenly distributed, creating a uniform gray color.
Step 3: Combine and Knead
Attach a dough hook to your stand mixer. Pour the activated yeast mixture and the dry ingredients into the mixing bowl. Mix on medium speed for about 5 minutes, adding the black tahini as it combines to create a smooth, black dough.
Step 4: Let the Dough Rise
Place the dough into a clean bowl and cover it tightly. Let it rise in a warm spot for about 60 to 90 minutes, or until it has doubled in size. The warmer the room, the faster the dough will rise.
Step 5: Shape and Bake the Buns
Roll the risen dough to a ¼-inch thickness on a floured surface. Use a small 1 ½-inch biscuit cutter to cut out as many circles as you can. For taller buns, stretch and tuck the edges under each circle. Place them on a lined baking sheet, brush with nondairy milk, sprinkle with sesame seeds, and bake at 400°F for 7-9 minutes.
Step 6: Prepare and Cook the Patties
While the buns cool, prepare the veggie burgers. If frozen, defrost them first. Use the same 1 ½-inch biscuit cutter to cut out small circles from the larger veggie burger patties. You can cook these mini patties in an air fryer at 400°F for 7-8 minutes or bake them in the oven at 425°F for 12-15 minutes until heated through.
Additional Tips for Making this Recipe Better
After making these a few times, I’ve picked up some tricks that really help the process.
- I found that using a silicone baking mat is a game-changer. The dough doesn’t stick when I’m rolling it out, and cleanup is much easier.
- If your house is cold, you can help the dough rise by placing the bowl in an oven that has been turned off but has the light on. It creates a perfect warm environment.
- Don’t skip the step of tucking the bun dough under. I tried skipping it once to save time, and the buns came out much flatter. The tuck gives them that classic rounded top.
- For the veggie patties, I like using a brand that’s a bit firm, like Actual Veggies. They hold their shape perfectly when you cut out the small circles.
Variations to Try
This recipe is wonderfully adaptable to suit your tastes or what you have on hand. For a different take on party-friendly dinner recipes, you could try different fillings.
- Bun Color: If you don’t want black buns, simply omit the activated charcoal. For other colors, you can use natural food powders like beet powder for pink or spirulina for green.
- Flour: All-purpose flour can work in a pinch if you don’t have bread flour. Just add an extra teaspoon or two to get the right consistency.
- Filling: Instead of veggie burgers, fill the buns with vegan sloppy joe mix, mini falafel bites, or even vegan chicken nuggets to create tiny “chicken” sandwiches.
- Tahini Substitute: If you can’t find black tahini, you can use regular tahini, a tablespoon of avocado oil, or even mashed avocado to add richness to the dough.
How to Serve Mini Veggie Burgers
Presentation makes these little burgers even more special.
- Serve them on a large platter with colorful toothpicks holding each one together.
- Offer a variety of toppings on the side, like tiny slices of vegan cheese, lettuce, pickles, and a special sauce.
- For a fun party spread, pair them with other appetizers like sweet potato tots or a fresh salad.
- These burgers make a great savory start before you bring out dessert. An Mixed Berry Smoothie with Almond Milk Recipe would be a perfect sweet follow-up.
Calories Count
This nutritional information is for a serving of 6 mini buns without the veggie patty filling.
- Calories: 191
- Protein: 6g
- Total Carbohydrates: 37g
- Sugars: 3g
- Total Fat: 2g
- Saturated Fat: 0g
- Fiber: 2g
- Sodium: 370mg
How to Store Mini Veggie Burgers
Proper storage keeps your mini buns fresh and ready for whenever you want them.
- Storing: Store leftover buns in an airtight container at room temperature. They will stay fresh for up to 3 days.
- Freezing: You can freeze the baked buns for up to 3 months. Place them in a freezer-safe bag once they’ve cooled completely.
- Reheating: To enjoy them from frozen, simply leave the buns on the counter for about an hour to defrost to room temperature.
Why You’ll Love This Recipe?
There are so many reasons to fall in love with these adorable and tasty mini burgers.
- Perfect for Parties: Their bite-sized nature makes them an ideal and impressive appetizer for any gathering.
- Highly Customizable: You can easily change the bun color, fillings, and toppings to suit any theme or preference.
- Fun to Make: The process of making tiny, colorful buns and patties from scratch is a rewarding and enjoyable kitchen project.
- Dietary-Friendly: This recipe is completely vegan and can be adapted for other needs, ensuring all your guests can enjoy it.
Mini Veggie Burgers Recipe
Ingredients
Method
- First, in a glass measuring cup, combine the warm water, sugar, and yeast. Whisk them together and let the mixture sit for about 5-10 minutes. It should become foamy, which means your yeast is active and ready to go.
- In a separate medium-sized bowl, measure out your bread flour. Add the salt and the activated black charcoal powder to the flour. Stir these dry ingredients together until the charcoal is evenly distributed, creating a uniform gray color.
- Attach a dough hook to your stand mixer. Pour the activated yeast mixture and the dry ingredients into the mixing bowl. Mix on medium speed for about 5 minutes, adding the black tahini as it combines to create a smooth, black dough.
- Place the dough into a clean bowl and cover it tightly. Let it rise in a warm spot for about 60 to 90 minutes, or until it has doubled in size. The warmer the room, the faster the dough will rise.
- Roll the risen dough to a ¼-inch thickness on a floured surface. Use a small 1 ½-inch biscuit cutter to cut out as many circles as you can. For taller buns, stretch and tuck the edges under each circle. Place them on a lined baking sheet, brush with nondairy milk, sprinkle with sesame seeds, and bake at 400°F for 7-9 minutes.
- While the buns cool, prepare the veggie burgers. If frozen, defrost them first. Use the same 1 ½-inch biscuit cutter to cut out small circles from the larger veggie burger patties. You can cook these mini patties in an air fryer at 400°F for 7-8 minutes or bake them in the oven at 425°F for 12-15 minutes until heated through.