Black Bean Sliders

I prepare beef sliders for my family all the time because they are easy to make and they gobble them up.  I also like to make black bean burgers when I feel like we could use a meat-free night.  This recipe combines the best of both worlds; the ease and appeal of sliders with a healthier vegetarian twist!

Ingredients: Feeds 4-6 people

  • 2, 15 oz cans of black beans, drained and rinsed
  • 1 cup seasoned bread crumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1/2 cup chopped onion
  • cooking spray
  • 6 slices of your favorite cheese (I use Harvarti)
  • 2 tbsp melted butter
  • sesame seeds
  • 1 dozen dinner sized rolls (I use Martin’s Potato Rolls)
  • sriracha mayo (recipe in suggestions)


  1. Preheat oven to 350 degrees.
  2. Using a fork, mash the beans in a large bowl until they are mushy but not pastey.  You should still be able to see some whole beans throughout the mixture.
  3. Add the bread crumbs, seasonings and egg and mix to combine.  Let sit 5 minutes.  Add a splash of water if mixture looks too dry.
  4. Lightly spray a 9×13 casserole dish with cooking spray.  Firmly press bean mixture into the bottom of the dish, covering the entire surface evenly.  Sprinkle with chopped onion.
  5. Bake for 12 minutes.  Meanwhile, cut rolls in half, all the way through.
  6. Using two spatulas at opposite ends, carefully lift the bean burger “slab” from the dish and place on a cutting board or other clean work surface.  If the slab is crumbly, consider dividing into four quadrants and lifting one section at a time.
  7. Lightly spray your casserole dish once again.  Place the bottoms of the rolls in the dish creating a 3×4 grid or pattern.
  8. Using the same technique as before, lift the slab (or sections) and place on top of the bottoms of the rolls.
  9. Cover with cheese slices.  Top with roll tops.
  10. Baste tops with the melted butter and sprinkle with sesame seeds if desired.
  11. Bake an additional 8-10 minutes or until tops turn golden brown.
  12. Before serving, run a knife around the edges and through the grid pattern, separating each individual slider.
  13. Serve with lettuce, tomato and avocado slices and a dollop of sriracha mayo!


Although these black bean burgers are flavorful, I’ve been known to add additional seasoning based on my “guests” personal preferences.  You can spice things up with your cheese selection too (perhaps, pepper Jack?) or by adding a dash of hot sauce to the bean mixture or directly on top of the cooked slab before covering with cheese.  I always serve them with sriracha mayo which I make by adding 1 tbsp sriracha to 2 tbsp mayo.

*Recipe adapted from Food Network Magazine

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