Black Bean Sliders Recipes

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BEEF AND BLACK BEAN SLIDERS



Beef and Black Bean Sliders image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings (2 sliders per serving)

Number Of Ingredients 18

1/4 cup cooked black beans
2 tablespoons olive oil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 pound ground beef
1 tablespoon Dijon mustard
8 mini-hamburger buns
Grilled Crunchy Coleslaw, recipe follows
1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together
2 tablespoons canola or vegetable oil
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 teaspoon finely grated orange zest
1 teaspoon Dijon mustard
1 tablespoon fresh orange juice
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 green onion, chopped

Steps:

  • Preheat the grill. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Using a pastry brush, lightly coat the outside of the patties with mustard. Lightly brush the grill with the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half and brush with the remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw.
  • Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

BLACK BEAN SLIDERS



Black Bean Sliders image

Give guests a vegetarian option with these mini black bean burgers. They're so appealing, meat eaters might have to give 'em a try. Convenient frozen rolls are baked into homemade slider buns for an added special touch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h35m

Yield 20

Number Of Ingredients 15

5 frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)
2 tablespoons butter, melted
1 can (7 oz) whole kernel corn with red and green peppers, drained
2/3 cup Old El Paso™ Thick 'n Chunky medium salsa
5 teaspoons olive oil
1/4 cup finely chopped red or yellow onion
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 egg, beaten
1/2 cup Progresso™ plain bread crumbs
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
5 slices (3/4 oz each) Cheddar cheese, cut into quarters
Bibb or leaf lettuce, torn into 20 small pieces

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.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Slider, Sodium 340 mg, Sugar 2 g, TransFat 0 g

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