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
1 hour 20 minutes
bulbs of garlic, roasted
medium onion, chopped small
portabella mushroom, chopped small
non-stick olive oil spray
can of black beans, drained and rinsed
cooked quinoa and brown rice, prepared as directed on package
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.
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.
Cook onions and mushrooms over medium heat in a pan sprayed with nonstick spray. cook until soft and golden, about 10 minutes.
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.
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.
Place in oven a 400° for 22-25 minutes, flipping half way.
Serve on slider buns with arugula, pickle chips and 1 TBSP on aioli.