Black Bean Sliders Recipes

BEEF AND BLACK BEAN SLIDERS

Steps:

• Preheat the grill. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Using a pastry brush, lightly coat the outside of the patties with mustard. Lightly brush the grill with the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half and brush with the remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw.
• Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

BLACK BEAN SLIDERS

Steps:

• Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
• Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
• Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
• In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
• In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
• Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.

SPICY BLACK BEAN SLIDERS WITH CHIPOTLE MAYONNAISE

Steps:

• Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
• Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
• Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
• Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
• Remove patties to a paper-towel-lined plate to drain and cool slightly.
• Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
• Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.

VEGETARIAN SLIDERS WITH BLACK BEANS, CHARD & POBLANOS

Steps:

• Combine boiling water, honey and 1/2 teaspoon salt in a heatproof bowl, stirring to dissolve the honey and salt. Stir in vinegar, then add red onion. Set aside.
• Position rack in upper third of oven; preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides, 12 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam until cool enough to handle, about 15 minutes. Peel and seed the peppers. Slice or tear them into strips; set aside.
• Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add yellow onion and cook, stirring occasionally, until soft and light golden brown, 3 to 5 minutes. Add garlic; cook, stirring occasionally, until fragrant and soft, 1 to 2 minutes. Scrape onto a plate.
• Return the pan to medium heat and add the remaining 1 1/2 teaspoons oil and chard. Cook, stirring frequently and adding a splash of water if it starts to stick, until the stems are tender and any liquid has evaporated, 5 to 8 minutes. Scrape onto the plate and let cool, about 10 minutes.
• Place beans in a large bowl and coarsely mash. Add the chard mixture, egg, breadcrumbs, Creole seasoning and the remaining 1/4 teaspoon salt; mix well.
• Coat a baking sheet with cooking spray. Using about 1/3 cup to make each, portion the bean mixture into 16 patties, 1/2 inch thick, and place on the prepared baking sheet. Coat the patties lightly with cooking spray. Broil until browned and firm on top, 6 to 8 minutes. Flip the patties and coat the other side with cooking spray. Broil until browned, 4 to 6 minutes more.
• Serve the patties in buns, topped with the reserved peppers, pickled onion and feta. Sprinkle with more Creole seasoning, if desired.