Veggie burger alert!! These sliders are AMAZING!!!!!
I believe these are my new favorite burger and I will definitely be making sure my freezer stays stocked with them at all times. They were easy to make and the texture and consistency is just right. Not mushy or soggy at all.
They are delicious eaten alone or topped with avocado or eaten as a burger of course.
I got this recipe out of my Thrive cookbook but changed a few ingredients in order to make it more “supermarket friendly”. I personally do not enjoy going on scavenger hunts throughout the city trying to find rare ingredients.
Makes 25 small burger patties
2 tablespoons olive oil
6 cloves minced garlic
1 yellow onion, diced
1 green bell pepper, diced
2 cans black beans, drained and rinsed
6 tablespoons ground flax seed
2 cups cooked brown rice
1/4 cup pumpkin seeds
2 tablespoons sunflower seeds
2 teaspoons chili powder
2 teaspoons cumin
1/4 cup nutritional yeast (probably optional but I think it adds good flavor)
Sea salt to taste (I used 1 teaspoon)
In a large frying pan sauté the onion, pepper and garlic in the olive oil over medium high heat for about 5 minutes.
While the veggies cook, get a very large mixing bowl out. In the mixing bowl, combine the flax seed, pumpkin seeds, sunflower seeds, chili powder, cumin, nutritional yeast and salt.
I used a food processor for the next part but if you don’t have one you can just use a fork or your hands. The goal is basically to get the beans mushed up. Not puréed, just to the point where there are some whole beans and some smashed beans.
In a food processor, combine the rice and one can of beans. Pulse a few times to smash the beans a little, then transfer to the large mixing bowl full of spices. Then, take the remaining can of beans and the sautéed vegetables and pulse them together a few times in the food processor, again just to smash the beans a tad. Not puréed. Transfer to the mixing bowl.
Stir everything together in the mixing bowl. Refrigerate for about 30 minutes. This part is key because the flax seed will absorb moisture and give the dough a good texture.
After 30 minutes, get out 2 baking sheets and lightly spray them with cooking spray. Do not use parchment paper as it will catch on fire when the oven is on broil. I learned that the hard way.
Form the dough into small patties, aka sliders, and place them on the baking sheets. Or make large patties, it’s up to you. Set the oven to broil. Broil for 5-8 minutes or until sliders start to brown a little.
Eat some right away and freeze the rest for later.
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[…] talk about these veggie burgers I made over the weekend! They are a simplified version of these burgers I posted a while […]