black bean burger recipeI am not really sure why I am so into small burgers, but I am.  I love a slider.  Before I had to cook for a family of 5, I used to survive on Morningstar Farms Black Bean Burgers.  I ate them every day it seemed.  I still love them and crave them every now and again.  One night I got the ingenious idea to not only make my own version, but to make them mini!  I was so proud of myself.  I am a huge nerd, I know. I tend to make a lot of Mexican food at my house.  Everyone in my house likes it, it is generally quick to make and I tend to have all of the ingredients on hand at all times.  So for this burger, I topped them like I would top a taco.  You could make a million different variations on this little burger.  You can also alter the black bean burger itself to suit your tastes.  I had a black bean burger that had a pepper crust topped with grilled onions, cheddar cheese, and barbecue sauce that I thought was nothing short of amazing.  I need to make that next come to think of it. Have I also mentioned that this is a perfect meal for Meat Free Monday? black bean burger recipe1 (14-ounce) can black beans, drained (reserve some of the liquid)
1 medium onion 2 cloves garlic
1 Tablespoon taco seasoning
1 egg 1/2 cup bread crumbs
1/2 cup corn (I used frozen corn)
1/4 cup cilantro (I decided to add that after I took the picture)
2 Tablespoons olive oil for cooking black bean burger recipeIn a large bowl, combine everything except the corn and black beans.  Mix well. black bean burger recipe Add the black beans and corn.  Mash with a fork until still chunky.  If the black bean mixture is too dry, add the reserved black bean liquid a little at a time until it is like a thick paste.  Let the mixture rest in the fridge for a few minutes.  Shape into small patties and let sit in the fridge for 15 minutes. black bean burger recipe Heat a large pan over medium high heat and add the olive oil.  Cook the burgers for 5 minutes on each side.  The burgers will be nice and brown on the outside. black bean burger recipeTo assemble:

mini burger buns (or large ones if you are making regular sized burgers)
cilantro
salsa
sour cream
guacamole
Monterey Jack cheese http://bakedbree.com/barbecue-sauceThey might not be the prettiest things that I have ever made, but they are delicious.  I promise. http://bakedbree.com/barbecue-sauceSeriously, I want some of these right now.  They were so good. http://bakedbree.com/barbecue-sauceAren’t these the most adorable little things? black bean burger recipeThis little dude seems to think so.  Although, those cute dimply little toddler hands are pretty adorable too.

Black Bean Sliders
 
Ingredients
  • 1 (14-ounce) can black beans, drained (reserve some of the liquid)
  • 1 medium onion
  • 2 cloves garlic
  • 1 Tablespoon taco seasoning
  • 1 egg
  • ½ cup bread crumbs
  • ½ cup corn (I used frozen corn)
  • ¼ cup cilantro (I decided to add that after I took the picture)
  • 2 Tablespoons olive oil for cooking
  • To assemble:
  • mini burger buns (or large ones if you are making regular sized burgers)
  • cilantro
  • salsa
  • sour cream
  • guacamole
  • Monterey Jack cheese
Instructions
  1. In a large bowl, combine everything except the corn and black beans. Mix well. Add the black beans and corn.
  2. Mash with a fork until still chunky. If the black bean mixture is too dry, add the reserved black bean liquid a little at a time until it is like a thick paste.
  3. Let the mixture rest in the fridge for a few minutes. Shape into small patties and let sit in the fridge for 15 minutes.
  4. Heat a large pan over medium high heat and add the olive oil.
  5. Cook the burgers for 5 minutes on each side. The burgers will be nice and brown on the outside.
  6. Assemble the burgers and top with toppings.
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