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Black Bean Sliders

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  • Prep 45 min
  • Total 3 hr 35 min
  • Servings 20
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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.
By Betty Crocker Kitchens
Updated Aug 19, 2011
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Ingredients

Buns

  • 5 frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)
  • 2 tablespoons butter, melted

Corn Salsa

  • 1 can (7 oz) whole kernel corn with red and green peppers, drained
  • 2/3 cup thick & chunky medium salsa

Bean Patties

  • 5 teaspoons olive oil
  • 1/4 cup finely chopped red or yellow onion
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 egg, beaten
  • 1/2 cup Progresso™ plain bread crumbs
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 5 slices (3/4 oz each) Cheddar cheese, cut into quarters
  • Bibb or leaf lettuce, torn into 20 small pieces
Make With
Progresso Breadcrumbs

Steps

  • 1
    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.
  • 2
    Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
  • 3
    Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try white beans—cannellini beans or chick peas (garbanzo beans)—as an alternative to the black beans.

Nutrition

120 Calories, 5g Total Fat, 4g Protein, 14g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Slider
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
340mg
14%
Potassium
25mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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