To form the patties, you have two options - weigh out 3 oz. of plant based meat. Roll into a ball. Then smash between two pieces of burger or parchment paper to about 3/8 inch thickness. Use a dinner roll as a guide to cut off the excess to form a square burger patty. Repeat for the other patties.

Or line an 1/8 sheet pan with parchment paper. Press down the meat so that it takes up the entire pan. Lay another piece of parchment paper on top, and then another 1/8 sheet pan. Press the pan down to flatten the meat. Take off the top sheet pan and parchment paper. Move the meat to a cutting board and slice it in half lengthwise. Then cut it into thirds widthwise. You can add them back to the sheet pan and freeze for 15 - 20 minutes to firm up if you like as well.

Grill your diced onions over medium heat until done to your liking, season to taste and set aside.

Cut the dinner rolls in half and toast on a griddle or pan over medium heat until lightly browned. Set aside on a wire rack.

Grill burger patties for 2-3 minutes per side over medium high heat. Season with salt and pepper. After flipping, add a piece of vegan american cheese, and some of the onions. Add a few drops of water to the pan, then cover to steam and melt the cheese.

Assemble sliders from top to bottom: Slider Bun, Cheeseburger patty with onions, pickles, mustard, top bun. ENJOY!