Black Bean Sliders

Give guests a vegetarian option with these mini black bean burgers. They’re so appealing, meat eaters might have to give ’em a try. Convenient frozen rolls are baked into homemade slider buns for an added special touch.

Prep Time

Minutes

Total Time

3:35

Hrs:Mins

Makes

sliders

Buns

frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)

tablespoons butter, melted

Corn Salsa

can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

2/3

cup Old El Paso® Thick ’n Chunky medium salsa

Bean Patties

teaspoons olive oil

1/4

cup finely chopped red or yellow onion

can (15 oz) Progresso® black beans, drained, rinsed

egg, beaten

1/2

cup Progresso® plain bread crumbs

cloves garlic, finely chopped

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

slices (3/4 oz each) Cheddar cheese, cut into quarters

Bibb or leaf lettuce, torn into 20 small pieces

Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.

Makes 20 sliders

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Try white beans—cannellini beans or chick peas (garbanzo beans)—as an alternative to the black beans.

Nutrition Information:

1 Serving (1 Slider)

Calories 120

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 20mg;
Sodium 340mg;
Total Carbohydrate 14g

(Dietary Fiber 2g,
Sugars 2g),

Protein 4g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Black Bean Sliders

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens