Cheesy Chili Pepper Pinto Sliders with Caramelized Onions
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Author Notes: I have lived in Texas for most of my life and enjoy a steak just as much as the next guy. However, when it comes to burgers, I enjoy a hearty bean burger just as much as a juicy hamburger. You don't like bean burgers? Have you ever made your own?
These sliders are refreshingly spicy due to the combination of spices, jalapenos and parsley. I used a slice of a specialty blend of colby and pepperjack cheeses and golden, caramelized onions to take things over-the-top. However, experimenting with toppings is half the fun. These sliders will satisfy meat-eaters and vegetarians alike!
***On a side note: do not make the patties too thick to avoid having mushy sliders.*** Also, I apologize that the ingredients are slightly out of order. The "reorder/drag ingredients" feature was not working on my computer. - sweeteats34
Serves 4
- 1-2 tablespoon canola oil
- 3/4 cups finely chopped onion
- 2 garlic cloves, finely minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 6 ounces portobello mushrooms, finely chopped
- 1 medium jalapeno, finely chopped
- 2 small sweet red chili peppers, finely chopped
- 15 ounces can of pinto beans
- 2 tablespoons parsley, finely chopped
- salt + pepper, to taste
- 2 tablespoons rice flour
- all-purpose flour to lightly coat the patties
- 4 hamburger buns or another roll of similar size
- 4 slices of cheese (I used a colby/pepperjack blend)
- sliced onions, caramelized
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes or until the onions become somewhat translucent.
- Add the jalapenos, chili peppers and garlic. Cook 2-3 minutes and add the mushrooms and salt & pepper, to taste. Cook 5-10 minutes or until most of the moisture has evaporated off. (At this point, I drizzled a bit more oil over the mushroom mixture.)
- Meanwhile, mash the beans in a large mixing bowl. Add the cumin, chili powder, parsley and rice flour. Then, add the mushroom mixture to the mixing bowl. Stir well, taste and add more salt & pepper, if needed.
- Divide the mixture into four sections within the bowl and form each section into a patty of similar size to the rolls you have chosen. Dust each patty with flour. ***You want the patties to be somewhat thin to ensure they become cooked throughout and are not mushy.
- There are two approaches that you could take to cook these sliders: First, you could broil the patties. This took me about 15 minutes per side in the toaster oven, but will depend on your broiler setting and shape/size of patties. If you take this route, I would suggest drizzling oil over the side that is exposed to the broiler for a crispier exterior. Second, you could fry the patties in a frying pan on the stove until golden brown on each side.
- While the patties are cooking, butter and broil your buns and saute some sliced onions until golden brown. Top the buns with a patty, cheese and the caramelized onions.
- EDITED TO ADD: I just reheated one of the frozen patties for dinner. I actually split my patty into 2 (meaning the recipe would make 8, not 4), fried them in a non-stick pan with a few tablespoons of canola oil until nicely browned on each side and served them on toasty sandwich thins! Highly recommended for this recipe!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
Tags: burger, chili, make ahead, savory, Vegetarian
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almost 2 years ago MyCommunalTable
This has all the elements that make a successful "veggie" burger to me. Mushrooms, some heat, and some beans. All these have to be present to have some substance. This looks great. I am saving this to use on our Meatless Mondays. Great touch with the carmelized onions.
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I love the idea of a bean burger! Will try - maybe next time my veg-head sisters are here we can actually have a burgers-n-fries day!!!