A Delicious, Veggie Twist on a Classic Slider? Yes, Please!
Grab some quality ingredients and mix up this delicious rendition of a classic slider. With your new focus on a plant-based diet, this is a perfect option to introduce into your repertoire. Enjoy as an appetizer, part of a larger meal or get your guests started right for the next big game!
Recipe makes 4 sliders
- 1-2 teaspoons olive oil (or oil of your choice!)
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- spices – 2 teaspoons each of ground cumin & coriander, pinch of cayenne
- 1 tablespoon vegan Worcestershire (or soy sauce or tamari)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste (or ketchup)
- 1 tablespoon grated beet (optional – for color)
- 1/4 cup walnuts
- 1 cup black beans, cooked & drained (you will use 1/2 cup at a time)
- 1 “flax egg” (1 tablespoon ground flax + 3 tablespoons water)
- 3/4 cup cooked red quinoa (you’ll use 1/2 cup, then 1/4 cup separately)
- salt & pepper
- toasted whole wheat or gluten free buns
- Toppings: lettuce, red onion, tomato, shredded cabbage, jalapeños
- Optional: Spiced Ketchup and Chipotle Mayonnaise
- Preheat oven to 375° with a metal baking sheet inside.
- In a small bowl, stir flax & water together and set aside. This will act as your “egg.”
- Heat oil in a medium skillet. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
- Add the Worcestershire, balsamic, tomato paste, grated beet, walnuts and 1/2 cup of black beans. Stir and cook for another few minutes and turn heat off.
- Let cool slightly, and then add the contents from the pan to a food processor. Add the flax “egg” and blend until everything is cohesive. (It does not need to be perfectly smooth).
- Transfer the mix to a bowl and stir in the remaining 1/2 cup of black beans (smash them a little as you stir), and 1/2 cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
- Place the 4 balls on a plate and sprinkle them with the remaining 1/4 cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
- On a parchment paper lined plate, chill for 20 minutes.
- Transfer the parchment paper with your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
- Let cool and serve with fixings of your choice like lettuce, onion, and spiced ketchup.