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
Ingredients
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1-2 tablespoons
canola oil
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3/4 cup
finely chopped onion
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2
garlic cloves, finely minced
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1 teaspoon
cumin
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1 teaspoon
chili powder
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6 ounces
portobello mushrooms, finely chopped
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1
medium jalapeno, finely chopped
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2
small sweet red chili peppers, finely chopped
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15 ounces
can of pinto beans
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2 tablespoons
parsley, finely chopped
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salt + pepper, to taste
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2 tablespoons
rice flour
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all-purpose flour to lightly coat the patties
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4
hamburger buns or another roll of similar size
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4
slices of cheese (I used a colby/pepperjack blend)
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sliced onions, caramelized
Directions
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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.
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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.)
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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.
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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.
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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.
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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.
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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!
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