Rob's Black Bean Sliders
I went to the Cooking School of Aspen last Monday with my friend Bland to take Chef Rob Nesby's class on Vegetarian Sliders. My favorite was the Black Bean Slider which I am sharing with you!
This slider has great flavor and a nice firm texture. There is nothing worse than a flimsy veggie burger that falls apart when you try to eat it. Since there is both quinoa and black beans in this recipe, you know it is super packed with both protein and fiber.
I highly recommend checking out the Aspen Cooking School on Monday nights because they will many times feature a vegetarian topic in line with Meatless Monday.
Enjoy!
Ingredients
- 1 1/2 C cooked quinoa
- 1-15 ounce can black beans, rinsed and drained
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ cup plus 1 tablespoon chunky salsa
- ¼ cup plus 2 tablespoons panko breadcrumbs
- Olive oil for browning (Optional)
- Slider buns
Instructions
- Add all ingredients plus ¼ cup of the bread crumbs to a food processor. Process for 45-60 seconds, until all ingredients are blended together, but still a little chunky. Transfer to a medium bowl and refrigerate for about 10 minutes. Remove from refrigerator and stir in the remaining 2 tablespoons breadcrumbs. Form mixture into patties. You will get about 10 patties. Line a large sheet pan with parchment paper and place black bean burgers on. Refrigerate for about 20 minutes.
- Heat a large pan over medium heat and coat bottom of pan with olive oil. Cook each burger for about 5 minutes each side until crisp and heated through. Top with your favorite topping!
Cooking School of Aspen- Chef Rob Nesby