Kamut–Sea Palm Sliders

Recipe created by Kyle Evans
These spicy, bite-size sandwiches from vegan chef Kyle Evans are a healthy alternative to the traditional party-food classic.
Servings: Makes 18 sliders
Ingredients
Directions
Notes: Look for kamut, sea palm fronds, and umeboshi paste at your local natural grocery store or Asian market. If you don't plan on serving all the sliders at once, freeze the patties on a parchment-paper-lined sheet tray until firm, then transfer to a freezer container or bag and freeze. (Defrost in the refrigerator before cooking.)
Bring a medium pot of water to a boil. Add kamut, reduce heat to medium-low, cover and simmer until tender, about 1 1/2 hours; drain well and set aside to cool. Meanwhile, put potatoes in a small pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer until almost tender, 8 to 10 minutes. Drain well, cool, peel, and grate.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add yellow onions, carrots, chilies, and leeks and cook, stirring occasionally, until softened, 8 to 10 minutes. Add palm fronds and garlic and cook 2 to 3 minutes more; set aside to cool. Meanwhile, pulse 1 cup beans in a food processor until smooth.
In a large bowl, using a spoon or your hands, mix together kamut, potato, onion-carrot mixture, mashed beans, remaining 1 cup whole beans, bread crumbs, flaxseeds, chives, parsley, mustard, marjoram, vinegar, hot sauce (if using), zucchini, salt, and pepper until combined. Form mixture into 18 (3-inch) patties, using about 1/3 cup mixture to make each. Transfer to a sheet tray when done; set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add red onions and cook, stirring often, until golden brown, about 7 to 8 minutes. Add plum paste, agave nectar, vinegar, and pepper flakes. Reduce heat to medium-low and cook until soft and fragrant, 3 to 4 minutes more; set aside.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Arrange half of the patties in skillet and cook, flipping once, until golden brown and hot throughout, 8 to 10 minutes total; transfer to a plate when done and keep warm. Repeat process with remaining 1 1/2 tablespoons oil and patties. Spread mustard on focaccia or rolls, if you like, and then top with patties, red onion mixture, and sprouts. Serve immediately.
Bring a medium pot of water to a boil. Add kamut, reduce heat to medium-low, cover and simmer until tender, about 1 1/2 hours; drain well and set aside to cool. Meanwhile, put potatoes in a small pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer until almost tender, 8 to 10 minutes. Drain well, cool, peel, and grate.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add yellow onions, carrots, chilies, and leeks and cook, stirring occasionally, until softened, 8 to 10 minutes. Add palm fronds and garlic and cook 2 to 3 minutes more; set aside to cool. Meanwhile, pulse 1 cup beans in a food processor until smooth.
In a large bowl, using a spoon or your hands, mix together kamut, potato, onion-carrot mixture, mashed beans, remaining 1 cup whole beans, bread crumbs, flaxseeds, chives, parsley, mustard, marjoram, vinegar, hot sauce (if using), zucchini, salt, and pepper until combined. Form mixture into 18 (3-inch) patties, using about 1/3 cup mixture to make each. Transfer to a sheet tray when done; set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add red onions and cook, stirring often, until golden brown, about 7 to 8 minutes. Add plum paste, agave nectar, vinegar, and pepper flakes. Reduce heat to medium-low and cook until soft and fragrant, 3 to 4 minutes more; set aside.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Arrange half of the patties in skillet and cook, flipping once, until golden brown and hot throughout, 8 to 10 minutes total; transfer to a plate when done and keep warm. Repeat process with remaining 1 1/2 tablespoons oil and patties. Spread mustard on focaccia or rolls, if you like, and then top with patties, red onion mixture, and sprouts. Serve immediately.