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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.

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  • Prep Time 45 min
  • Total Time 3 hr 35 min
  • Servings 20

Buns

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

Corn Salsa

1
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

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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