Black Bean Sliders | Recipeish | Gustus Vitae
Veggie burgers get a bad rap. Because they're usually bad. This recipe is different - by rounding out the texture with both cooked and roasted black beans, adding the nuttiness and pop of quinoa, abstaining from fillers, and seasoning properly, the result is some delicious sliders. Even more importantly, they're not trying to be something they aren't - these don't taste like a meat burger, and they're not intended to. They taste like a light, fresh veggie slider made with ingredients you have at home and can pronounce, and what you'll be serving and devouring is a delicious vegetarian-friendly addition to your BBQ repertoire.
- Yield: 6 Sliders
- Time: About 2 hours
- Storage Notes: You're gonna be eating these right off the grill
- Difficulty: Easy
- 1 Can black beans
- 1/2 Cup red quinoa
- 1 Cup low sodium vegetable stock
- 2 large eggs
- 6 King's Hawaiian sweet rolls
- 1/4th head iceberg lettuce
- 1 medium tomato
- 4 Tbs Veggie Burger Seasoning
- 5 Tbs mayo
- 3 Slices American cheese
- 1 Tbs yellow mustard
- 1 Tbs ketchup
- Preheat oven to 350F.
- Rinse quinoa till it runs clear, then cook in a rice cooker or pot with veggie stock, before reserving in a large bowl.
- Strain black beans. Spread half in a small foil lined baking pan, and bake for 20 minutes, adding the other half to the large bowl.
- Add roasted beans to bowl - these mixtures of textures and moisture levels will give your patties a way better texture and taste than what you might normally associate with black bean burgers.
- Scramble the two eggs, add to bowl, and sprinkling on Veggie Burger Seasoning. Mix well to fully combine.
- Form 6-7 slider-sized balls, and arrange on a plate before covering with saran and popping the fridge to chill and form for at least 2 hours.
- When you're getting ready to serve, prep your additions: rinse and rip up some iceberg lettuce, thinly slice tomatoes, and get the cheese and sauces out of the fridge. Reserve.
- Get the BBQ going on high and cover, before reducing to medium. These patties won't hold up straight on grills - you want to use either a griddle or a cast iron pan.
- Cook patties for 5 minutes on one side without moving, then flip, cover with cheese, and cook a further 3.
- Slice rolls in half, and spread mayo top and bottom. Use a spatula to lift patties directly from the grill to the bottom bun, and top with tomato & lettuce. Drizzle mustard and ketchup over top bun, then crown.
- Slice apart rolls, dig in, and devour.