Black Bean Burger Sliders

This black bean burger recipe is simply delicious and can be adjusted to any level of spiciness you prefer. It is not dry like some veggie burger recipes tend to be (nor does it taste like cardboard, which can be a characteristic of the aforementioned as well).

It's very easy to double to serve to company and uncooked patties keep in the fridge for up to 2 days. Top each "burger" with toppings like avocado slices, spinach, jalapeno or onion.

1 can black beans, drained and rinsed

1/2 medium red bell pepper finely chopped

1/2 medium jalapeno, seeded, deveined, and finely chopped

1 1/2 tbsp fresh cilantro roughly chopped

1 tbsp lime juice

1 oz mexican blend cheese

2 tbsp panko bread crumbs

1 tsp cumin
1 tsp chili powder

1/4 tsp oregano

1/4 tsp cayenne pepper

1 egg white

8 whole wheat mini hamburger buns

Preheat oven to 350F

Put tinfoil on a medium baking sheet and spray with Pam

Rinse black beans until water runs clear then put them in a medium mixing bowl

Add the rest of the ingredients (minus the buns and toppings) to the bowl and mix with the beans,  be sure to smash some of the beans up while mixing so the patties will stick together better

Form the black bean mixture into 8 small round patties and place on the baking sheet 

Bake for 7 minutes then carefully flip each patty and bake for another 7 minutes

Lightly spray each bun with olive oil and sprinkle with chile powder, broil until lightly browned

Place one black bean patty on each mini bun, top with extras of your choice, and other half of bun

Servings 8

Per serving (1 black bean patty and 1 mini bun) 150 calories