These black bean sliders are super flavorful and are sure to satifsy a carnivore’s appetite! I first learned how to make black bean burgers from Elysian Brewery’s recipe, but I changed some of the ingredients and preparation a bit each time I made them.
Black bean sliders are great in mini burger buns, (like I suggest in the recipe,) you can put them in a pita, or add them to a bowl of super foods. We have even crumbled them on top of nachos, and it was super tasty!
black bean sliders
These black bean sliders are packed with FLAVOR and make a hearty vegetarian-friendly sandwich!
- 2 c black beans, cooked
- 4 white or baby bella mushrooms, chopped
- 1/4 c chopped carrot
- 1/4 c chopped onion
- 1/2 jalapeno, de-seeded and chopped
- 1 4 oz can diced chiles
- 1 t chili powder
- 1 t salt
- 1/2 egg, whisked, (to use half of the egg, and get both yolk and white, whisk it in a dish, and then use half.)
- 1/8 c heavy cream
- 2 c panko bread crumbs
- 1 c flour, for dredging
- vegetable oil, for frying the sliders
optional buns/ toppings
- 16 slider buns
- sliced cheese of choice
- roasted red pepper
In the bowl of a food processor, combine beans, mushrooms, carrots, onion, jalapenos, chiles, chili powder, salt, egg, and heavy cream, until well combined. In a large bowl, combine the bean mixture with panko bread crumbs. Allow to sit for 10 minutes.
Form patties with about 1/8 c of the mixture into round discs. Dredge in flour, and shake off excess flour. This recipe makes about 16 patties.
Heat oil in a skillet over medium. Cook patties in batches for about 3 minutes on each side, or until browned. Allow to drain on a paper towel-lined plate. Add more oil between batches if needed.
Serve with buns, and toppings. Enjoy!