Black Bean Sliders (Easy Vegan Sliders)

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Before I had to cook for a family of 5, I used to survive on black bean sliders (easy vegan sliders). I ate them every day it seemed, but I still love and crave them every now and again.

I am not really sure why I’m so into small burgers. Sliders are the best. One night I got the ingenious idea to not only make my own vegan 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 pretty quick to make, super delicious, 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. Have I mentioned that this is a perfect meal for Meat Free Monday?

Ingredients //

The Sliders:

• 1 can black beans, drained (reserve some of the liquid)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 egg (make it vegan by swapping with plant-based alternative, like Just Egg)
• 1/2 cup bread crumbs
• 1/2 cup corn (I used frozen corn)
• 1/4 cup cilantro
• 2 tbsp olive oil

To Assemble:

• mini burger buns (or large ones if you are making regular-sized burgers)
• cilantro
• salsa
• sour cream
• guacamole
• Monterey Jack cheese (make it vegan by omitting or adding your favorite vegan cheese)

How to Make Black Bean Sliders // The Steps

Step 1: In a large bowl, combine all of the slider ingredients except the corn, black beans and olive oil. Mix well.

Step 2: 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.

Step 3: Let the mixture rest in the fridge for a few minutes. Shape into small patties and let sit in the fridge for 15 more minutes.

Step 4: Heat a large pan over medium-high heat and add the olive oil. Cook the black bean sliders for 5 minutes on each side. They should be nice and brown on the outside.

Step 5: Place your sliders on the mini burger buns.

Step 6: Assemble your black bean sliders with all of your desired toppings.

Variations //

I love to make my black bean sliders with Mexican toppings, but you can make yours any way you like. Here’s a few ideas:

• Classic Cheeseburger Slider: Top your black bean sliders with a handful of lettuce, some white onion, a slice of tomato, pickle slices, cheese (or a plant-based alternative), and ketchup.
• Hawaiian Slider: Add teriyaki sauce, green onions, and a slice of pineapple to your black bean sliders.
• BBQ Slider: Top your sliders with caramelized onions, barbecue sauce, jalapeños, and bacon (or a meat-free alternative).

Make-Ahead //

You can make your black bean slider patties the morning or night before you’re ready to serve these up. The longer you chill the patty mixture, the better it’s likely to hold together in form. You can also cook them ahead of time, but I prefer to serve them fresh off the stove because the crispiness is hard to bring back after they’ve chilled.

FAQs //

How to Store Black Bean Sliders //

Like most burgers, tacos, or assembled dishes that can go soggy, I would recommend storing these black bean sliders separately from the buns and toppings. You can keep the cooked slider patties in a Ziplock or other airtight container in the refrigerator for 4 days, or keep them in the freezer for 3 months.

When reheating from frozen, be sure to defrost the sliders in the refrigerator the night before. You can reheat them in the oven, microwave, or stovetop (depending on how quickly you want your next bite).

• In the microwave, reheat for 2 minutes on high. They’ll likely be soggier than when you first made them, but it’s the quickest method if you don’t mind the texture.
• In the oven, heat for 15 to 20 minutes at 350 degrees, until sizzling. I like to flip them over halfway through, but it’s not necessary.
• On the stove, heat some oil in a pan over medium high heat. Cook your sliders on each side for about 4 or 5 minutes until heated through.

Black Bean Sliders (Easy Vegan Sliders)

bakedbree

Before I had to cook for a family of 5, I used to survive on black bean sliders (easy vegan sliders). I ate them every day it seemed, but I still love and crave them every now and again.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course dinner

Cuisine American

Servings 8 sliders

Calories 208 kcal

Ingredients

  

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The Sliders:

• 1 can black beans drained (reserve some of the liquid)
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 tbsp taco seasoning
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup corn I used frozen corn
• 1/4 cup cilantro
• 2 tbsp olive oil

To Assemble:

• mini burger buns or large ones if you are making regular sized burgers
• cilantro
• salsa
• sour cream
• guacamole
• Monterey Jack cheese

Instructions

 

• In a large bowl, combine all of the slider ingredients except the corn, black beans, and olive oil. Mix well.
• 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 more minutes.
• Heat a large pan over medium-high heat and add the olive oil. Cook the black bean sliders for 5 minutes on each side. They should be nice and brown on the outside.
• Place your sliders on the mini burger buns.
• Assemble the black bean sliders with all of your desired toppings.

Nutrition

Serving: 1gCalories: 208kcalCarbohydrates: 24gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 36mgSodium: 478mgFiber: 5gSugar: 3g

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