Use code SPRUCEDUP to take 20% off your order. See details & exclusions here*.Free Standard Shipping on Orders $199+.View Details
Skip to main content

Join The Table to earn rewards.

Already a member?

Grill/Barbecue

Black Bean Vegetarian Sliders with Kalamata Olive Aioli

by:
June 28, 2019
0 0 out of 5 stars /
0 Ratings0 total ratings /
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Black Bean Vegetarian Sliders with Kalamata Olive Aioli
Photo by jodiloves
  • Prep time 30 minutes
  • Cook time 1 hour 20 minutes
  • Serves 8
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

What You'll Need
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
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.
Tags:

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.