These black bean sliders are designed to be a fun dish that could be shared at a party as a heavy appetizer and are a perfect accompaniment to fries and a cold beer. Set them next to the plate of hot wings so that no one’s carnivore-nature feels threatened.
If you want to make a Southern carnivore squirm, give them a veggie burger. The veggie burger came to fame in the late 60’s (made popular by the late John Lennon), but bean patties have been around for generations in other cultures (Falafel, anyone?). Nothing relays the stereotype of the crunchy, hippie lifestyle like a sandwich with no meat in it, and it makes some people very uncomfortable. I can’t figure why exactly. To me, there is nothing wrong with not having meat with every meal. Quite frankly, it’s a heck of a lot cheaper to put down the beef and pick up a can of beans every now and then.
I should state at this point that my carnivorism is well documented. I am a lover of a perfectly roasted chicken, an expertly grilled steak, and a beautifully smoked pork butt, but a perfectly seasoned black bean patty can be a thing of perfection. It’s like eating that seven-layer bean dip in sandwich form. It’s savory and satisfying with all of those Latin flavors that my whole family craves. Black beans and cumin? Maybe one of the world’s best flavor combos.
How to Make Black Bean Sliders
Black bean sliders come together really fast, but giving them at leas a little bit of time in the fridge will help them to hold together while cooking. Flipping the burgers is the hard part. I like to use the two-fork method, which is basically using the forks like your fingers so that you’ve got support on both sides when you flip. This way you reduce your chances of a patty breaking up on you.
- 1 can (15 oz) black beans, drained
- 1 large egg
- 1/2 cup crushed tortilla chips
- 2 Tbsp all purpose flour
- 2 Tbsp dried minced onion
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp red chili flakes
- 6 mini potato rolls
- 1/2 large avocado, sliced
- 1/2 cup salsa
- 1/2 cup mayo
- 1 chipotle in adobo, minced
- 1/4 tsp cumin
- In a food processor, combine first 10 ingredients. Pulse until the mixture is pureed but still has some texture. Place the black bean mixture in a bowl and cover with plastic wrap. Refrigerate for one hour.
- Meanwhile, Combine the mayo, chipotle and cumin and set aside.
- Coat the bottom of a large skillet with vegetable oil and place over medium heat. While the oil heats up, divide the bean mixture into 6 pieces and pat each into a disc about 2 inches wide and 1/2 inch thick. Place the patties in the skillet and cook for 3-5 minutes on each side. Remove to paper towels to drain.
- Slice each roll in half and spread with chipotle mayo, top with a bean burger, a spoon of salsa and slice of avocado. Secure with toothpick.