Sunday, November 11, 2012

A Slider that's Good for You!

Who doesn’t love something cute, especially cute mini food. With the holiday season upon us, now is a great time to have some great appetizer recipes.  Mini burgers or sliders are fun to eat and super tasty. This recipe is for a vegan Black Bean Slider. Of course you can use this recipe to make full-sized burgers as well.

These sliders are super fun to have at parties and will disappear quickly, so making more than one batch is probably recommended. I like to serve these sliders on mini rolls with a cute toothpick or opened faced on a piece of French bread. And what I like about this recipe is that it can easily be made vegetarian by using gluten free breadcrumbs and served on gluten free rolls. Hope your holiday season is both happy and delicious! Enjoy.

Black Bean Sliders
(Vegan, can be gluten-free)
Makes 8-10 sliders

3 cups cooked and rinsed black beans (or 2 cans of black beans, rinsed)
1 cup red pepper, finely diced (probably one large pepper)
½ cup red onion, finely diced
2 teaspoons garlic, minced
¼ cup cilantro, chopped
2 Tablespoons fresh squeezed lime juice (about 2 small limes)
¾ teaspoon ground cumin
¼ teaspoon cayenne
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ to 1 teaspoon salt
½ teaspoon pepper
1 teaspoon Cholula hot sauce (or other hot sauce)
½ cup plain bread crumbs (or gluten-free bread crumbs)

Put 3 cups of cooked black beans in a medium-sized bowl and mash with potato masher until all the beans are broken apart. To this, add the diced red pepper, red onion, garlic, cilantro, lime juice, ground cumin, cayenne, smoked paprika, ground coriander, salt, pepper, hot sauce and bread crumbs.

Form into little balls and flatten to little patties (about  ¼ to ½ cup of the mixture for each, depending on the size of your buns).  Refrigerate for ½ hour or longer, if possible.  Sauté in a frying pan with a dash of olive oil until browned and crispy on both sides.

Serving suggestions
Put on your favorite mini roll with pesto mayonnaise, or sharp cheddar cheese with mango chutney. If keeping them vegan you can use vegan cheeses and a vegan mayonnaise to garnish. You can also serve these open-faced on a piece of sliced French bread.

No comments:

Post a Comment