Grill/Barbecue

Black Bean Vegetarian Sliders with Kalamata Olive Aioli

by:
June 28, 2019
Photo by jodiloves
Author Notes

No vegetarian BBQ or cookout would be complete without a signature veggie burger. This black bean slider has all the flavor you expect in your favorite pre-made burger without the preservatives. Plus a amazing Kalamata Aioli that will knock your socks off! —jodiloves

  • Prep time 30 minutes
  • Cook time 1 hour 20 minutes
  • Serves 8
Ingredients
  • 2 bulbs of garlic, roasted
  • 1 teaspoon olive oil
  • 1/2 medium onion, chopped small
  • 1 portabella mushroom, chopped small
  • non-stick olive oil spray
  • 15 ounces can of black beans, drained and rinsed
  • 1 cup cooked quinoa and brown rice, prepared as directed on package
  • 1 tablespoon Mrs Dash Table Blend
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1 egg
  • 2 tablespoons salsa
  • 1/4 cup vegetable broth
  • 1/4 cup bread crumbs
  • 8 slider buns
  • 1 cup arugula
  • slices pickles to taste
In This Recipe
Directions
  1. Preheat oven to 400°
  2. Cut top off of 2 bulbs of garlic, place on a sheet of aluminum foil and drizzle with oil. Seal garlic in a foil pouch. Bake for 45 minutes until soft and brown. Set aside to cool.
  3. Once garlic cools, squeeze the meat of the garlic into a small bowl. Discard the skins. Save 1 TBSP for the Black Bean Sliders and 1 1/2 TBSP for the Aioli.
  4. Cook onions and mushrooms over medium heat in a pan sprayed with nonstick spray. cook until soft and golden, about 10 minutes.
  5. In a medium mixing bowl add black beans and mash with a potato masher. You want the beans to be chunky and not totally smooth. Add in the roasted garlic, quinoa/ brown rice, Mrs. Dash, onion powder, turmeric, chili powder, egg, salsa and vegetable broth. Stir until mixed. Add in bread crumbs. You want the mixture to be thick enough to form into balls but not dry.
  6. Form into 8 sliders using a 1/4 C measuring cup. Place on a baking sheet lined with aluminum foil and refrigerate for 1 hour.
  7. Place in oven a 400° for 22-25 minutes, flipping half way.
  8. Serve on slider buns with arugula, pickle chips and 1 TBSP on aioli.

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