As much as everyone loves traditional sliders, little mini hamburgers, a vegetarian version makes a great change of pace and offers more options for all the diners. Black beans have a naturally meaty texture and are ideal to use as the base for veggie burgers. Simple additions include carrots for sweetness, walnuts for great texture and lots of flavorful seasonings.
Cooked in the oven or on the grill, serve these with traditional slider buns or, for a fun veggie twist, on sweet potato rounds. Top with a cool avocado cream and even the meat eaters will love these.
- For the Black Bean Sliders:
- 1 can (approx. 15 oz.) black beans, rinsed and drained
- 1 shallot, peeled and finely diced or grated
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1/2 cup walnuts, chopped small
- 2 carrots, peeled and finely diced or grated
- 1/4 cup parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons all purpose flour
- For the Sweet Potatoes:
- 2 large sweet potatoes, washed and cut into 1" rounds
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- For the Avocado Cream:
- 1 ripe avocado
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Pinch of black pepper, to taste
Pre-heat the oven to 400 degrees F. Note that you can also make this recipe on a grill.
Rinse and pat dry the sweet potatoes and cut them into 1" rounds. Peeling them is optional.
Place the rounds on a baking sheet lined with parchment paper and brush with the olive oil. Season with salt and pepper.
Add the rinsed and drained black beans to a large bowl and mash using a fork or potato masher. They don't all have to be completely smashed depending on how much texture you like.
Add the finely diced shallot, egg, Worcestershire sauce, carrots, walnuts, parsley, ground cumin, chili powder, ground coriander, garlic powder, salt and all purpose flour. Stir until thoroughly combined.
Form balls of the black bean mixture, about 1 1/2 to 2 oz., place on the baking sheet next to the sweet potatoes, and press down the tops slightly to form sliders. Try to keep the patties the same width as the sweet potato rounds.
Bake in the oven for 15 minutes, flip the sliders, flip the sweet potatoes and brush the other side with the remaining olive oil. Season with salt and pepper and return to the oven for an additional 15 minutes or until the sweet potatoes are cooked through and lightly golden brown.
Scoop the ripe avocado into a bowl and mix with the mayonnaise, lemon juice and black pepper.
To serve, place one black bean slider on top of each sweet potato round and drizzle on some of the avocado cream. Top with some diced tomatoes and chopped cilantro if desired.