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Mushroom Sliders with Sweet Potato Oven Fries


Start the new year off right with Daphne's mushroom sliders and sweet potato oven fries!

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  • For the Mushroom Sliders:
  • 2 tablespoons Olive Oil
  • 3 pound Mixed Mushrooms diced (Shiitake/Portobello/Button)
  • 1 onion (minced
  • 3 Sprigs Thyme (Leaves Only)
  • 1 cup Cooked Brown Rice
  • 1/2 cup Whole Grain Breadcrumbs
  • 2 Eggs
  • Salt
  • Pepper
  • Mini Whole Wheat Buns
  • 1/2 cup Grated Monterey Jack Cheese
  • For the Sweet Potato Oven Fries:
  • 2 pound Sweet Potatoes (peeled and cut into wedges)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 1/2 teapsoon Cayenne Pepper
  • 1/4 teaspoon salt



Step 1

For the Burgers:

Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the mushrooms and onions and sauté until tender, about 8 minutes. Cook in batches if necessary. Season with salt and pepper and add the thyme, cook for 2 more minutes.

Place the mushroom mixture into a large bowl and cool to room temperature. Add the rice, breadcrumbs, and the eggs and stir to combine. Form into slider sized patties.

Heat a large cast iron skillet or griddle over medium high heat. Add the sliders to the pan and cook for 2 to 3 minutes on the first side. Flip the burgers and top with the cheese, cook until the cheese is melted, 2 more minutes. Place each burger in a bun and serve with your favorite toppings.

For the Fries:

Preheat the oven to 400 degrees.

Place the sweet potatoes in a large bowl and toss with olive oil. In a separate bowl combine the spices and the salt. Toss the potatoes with the spices.

Remove the baking sheet from the oven and add the potatoes. Place into the oven and bake for 25 minutes, tossing the fries halfway through baking.

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