Vegetarian Sliders

loosely based on my meatball recipe, i have no idea if this tastes like whitecastle but it's good!

• Ready In: 35 mins
• Serves: 4
• Yields: 12 sliders

Ingredients

• 1 1⁄2 cups  Yve's veggie ground round (one pkg, crumbled)
• 3  tablespoons vital wheat gluten
• 1⁄4 cup butter
• 1  egg
• 1⁄4 cup parmesan cheese (powdered kraft type)
• 1⁄4 cup low-fat cheddar cheese, grated
• 1⁄2 teaspoon liquid smoke
• 1⁄4 cup hot water
• 1⁄2  vegetarian beef stock cube
• 1⁄3 cup  breadcrumbs (or more if needed for right texture)
• 1⁄2 teaspoon garlic powder
• 1  teaspoon  Italian spices (or a mix of dill, oregano, basil and maybe rosemary)
•  salt and pepper, to taste
•  ketchup
•  reduced-fat mayonnaise
• 12  mini  hamburger buns
• 1⁄3 cup low-fat cheddar cheese (sliced or grated)
• 1⁄3 cup  white onion, diced finely

Directions

1. mix ground round, grated cheeses, egg, and liquid smoke.
2. separately mix broth cube with hot water and bread crumbs with gluten and spices.
3. add powders and broth to ground round mix. it should be about the consistency of raw meatballs. line a 9" square or 13"x9" pan with parchment paper (don't just grease, it will stick anyways), preheat the oven to 350f.
4. spread the meat mix into the pan 1/2" thick, if using the bigger pan it may have a gap on both sides, that's fine. pierce with a fork to mark your diving lines for the 12 square patties. sprinkle the onions on top and press down lightly.
5. bake at 350 for 20 min, add remaining cheese and pop back in oven for 5 min.
6. spread the buns with ketchup on one side, mayo on the other, top each with a patty, close up the buns and enjoy!