Cheeseburger Sliders



Burger buns

  • 2 cups all-purpose flour
  • 1/2 cup + 1 tbsp almond milk
  • 3 tbsp olive oil
  • 1/2 tsp dry yeast
  • 1/4 tsp salt
  • 1/2 tsp maple syrup

Caramelized Onions

  • 2 onions, finely sliced
  • 2 tsp olive oil
  • 1 tsp maple syrup
  • 2 tbsp white wine
  • 2 tbsp balsamic vinegar
  • 1/8 tsp salt
  • 1/8 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg



Burger buns

  1. Place yeast into a bowl and add 1/4 cup of lukewarm almond milk. Let sit for about 10 minutes.
  2. In a large bowl, combine the flour and salt. Add the yeast, the rest of the milk, maple syrup and olive oil. Mix well and knead until you get a smooth dough.
  3. Make a ball and transfer it to a lightly floured bowl. Cover with a clean and wet towel and let it rise in a warm place until doubled, about 2 hours.
  4. Divide the dough into about 12-14 pieces and shape them into balls. Place the balls on a baking sheet lined with parchment paper.
  5. Brush the balls with a mix of 2 tbsp almond milk and 1 tbsp sugar. Let them rise again for about 1 hour.
  6. Preheat oven to 350°F. Brush the buns once again and top with sesame seeds.
  7. Bake for about 8-12 minutes, or until golden brown.

Caramelized Onions

  1. Heat the oil in a small pan over low-medium heat.
  2. Add the sliced onions, salt and maple syrup and cook for about 10 minutes, stirring occasionally.
  3. When onions are softened, add white wine, balsamic vinegar and spices.
  4. Cover, lower the heat to low and cook for about 30 minutes, or until no liquid remains.
  5. Remove from heat and set aside.


  1. Slice each bun in half, top the lower half with some caramelized onions, a slice of vegan camembert and one or two thin slices of cherry tomato. Add fresh chives and top with the other half of the bun.
  2. Serve immediately at room temperature or warm them in the oven for about 10 minutes (at 300°F).


Recipe for the burger buns adapted from Anice & Cannella.