Goat’s Cheese Sliders Recipe

Grilled goat’s cheese sliders with red pepper jam

  • makes 8
  • Easy

The best recipe for vegetarian sliders: made with goat's cheese rounds and homemade chilli jam. These mini veggie burgers are an easy entertaining idea that looks impressive.


Make these goat’s cheese sliders, then check out our BBQ jackfruit burger,  vegan black bean burgerveggie burger, and more vegetarian burger recipes.



  • crottin de chavignol 4, halved to make 8 rounds
  • plain flour 2 tbsp, seasoned
  • eggs 2, beaten
  • panko breadcrumbs 50g
  • groundnut oil for frying
  • mini burger buns 8, split and toasted
  • baby watercress

red pepper jam

  • red peppers 2, seeded and roughly chopped
  • red chillies 2, seeded and roughly chopped
  • plum tomatoes 2, roughly chopped
  • garlic 1 clove, peeled
  • ginger a small chunk, peeled and roughly chopped
  • golden caster sugar 100g
  • cider vinegar 3 tbsp


  • Step 1

    To make the jam, put the peppers, chillies, tomatoes, ginger and garlic in a food processor and pulse until finely chopped. Tip everything into a pan and add the sugar and vinegar. Bring to a simmer, then cook for 45 minutes, skimming off any impurities that surface. Keep an eye on the pan to make sure it doesn’t burn. The mix should look jammy after this time – if it doesn’t, turn up the heat and give it another 5-10 minutes then leave to cool.

  • Step 2

    Coat each piece of goat’s cheese in flour, then egg and finally breadcrumbs. Repeat the egg and breadcrumb stage so you have a double layer.

  • Step 3

    Heat a 2cm layer of oil in a large frying pan and cook the goat’s cheese rounds for a few minutes on each side until crisp and golden, then remove and drain on kitchen paper.

  • Step 4

    Put a little baby watercress in each bun, top with the goat’s cheese and finish with a dollop of chilli jam.

We have plenty of vegetarian burger recipes to try...

Grillable Vegan Burger | Black Bean Burger Recipe

Nutritional Information

  • Kcals 369
  • Fat 13.9g
  • Carbs 46.6g
  • Fibre 3.1g
  • Protein 14.5g
  • Salt 1.2g