Black Bean Sliders Recipe with Creamy California Avocado Sauce

HomeRecipesOtherBlogger RecipesBlack Bean Sliders Recipe with Creamy California Avocado Sauce

Total Time: 5 min

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Cook Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 170

Total Fat 9g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 6g

Cholesterol 0mg

Sodium 230mg

Total Carbs 20g

Dietary Fiber 5g

Total Sugars 2g

Protein 4g

Potassium 260mg

Vitamin A 346 IU; Vitamin C 8 mg; Calcium 45 mg; Iron 1 mg; Vitamin D 0 IU; Folate 34 mcg; Omega 3 Fatty Acid 0.27 g

% Daily Value*: Total Fat 14%; Vitamin A 6%; Vitamin C 15%; Calcium 4%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These vegetarian burgers are so good that all of your meat-loving friends might start begging for their own black bean slider. If you’re watching your carb intake and prefer to go bun-free, you could serve these patties tucked inside of lettuce wraps. But whatever you do, don’t miss out on the Creamy California Avocado Sauce!

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Serves: 8

Ingredients
Instructions

1 tsp. canola oil 1/2 medium onion, chopped 2 cloves garlic, minced 1 medium chipotle pepper, seeded and minced 3/4 tsp. ground cumin 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 cup canned black beans, drained and rinsed 1 cup cooked brown rice 1 1/2 tsp. fresh lime juice 3 Tbsp. panko bread crumbs 3 Tbsp. minced cilantro 1 Tbsp. canola oil Creamy California Avocado Sauce (see make-ahead recipe below) 8 whole wheat dinner rolls, cut in half 2 Roma tomatoes, sliced Creamy California Avocado Sauce 1 ripe, Fresh California Avocados, seeded, peeled and diced 1/4 cup minced cilantro 2 Tbsp. nonfat plain Greek yogurt 1 Tbsp. fresh lime juice 1 Tbsp. olive oil 1/2 small chipotle pepper, chopped 1/8 tsp. salt

Heat oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Sauté for an additional 2 minutes.
Scrape the mixture into the food processor. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed.
Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Stir the mixture until combined.
Divide the mixture into equal portions (about 1/4 cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.
Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.
Heat oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the patties and cook for 3 minutes per side. If the skillet is not large enough to fit all of the patties, cook them in two batches.
Divide the Creamy California Avocado Sauce between the rolls (about 1 tablespoon, plus 1 teaspoon sauce per roll). Top each with one black bean patty and one slice of tomato. Serve.

Creamy California Avocado Sauce

In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, oil, chipotle pepper and salt. Puree until smooth.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.