Bean And Veggie Sliders Recipes

Steps:

• Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, add half of the black beans and mash well (a few chunks are fine).
• Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
• Mix thoroughly, then mash until the mixture is well-combined.
• Add the bread crumbs and eggs and mix until thoroughly combined.
• Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
• Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
• Bake for 40 minutes, or until firm and browned, flipping halfway through.
• Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
• Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
• When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
• Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
• Cover with the top slider buns, and cut into 12 sliders.
• Enjoy!

Steps:

• Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
• Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
• Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
• Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
• Remove patties to a paper-towel-lined plate to drain and cool slightly.
• Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
• Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.

Steps:

• Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
• Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
• Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
• In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
• In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
• Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.