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82% would make again

Veggie Burger Sliders

Tasty Team
June 10, 2019

Ingredients

for 12 sliders

  • 2 cups black beans (340 g), canned, rinsed, divided
  • 2 cups portobello mushroom (150 g), finely chopped
  • 1 cup fresh broccoli (150 g), minced
  • ½ cup red onion (75 g), minced
  • 2 tablespoons garlic, minced
  • 1 tablespoon dried dill
  • 1 tablespoon paprika
  • 1 teaspoon red pepper, chile
  • 1 tablespoon dried rosemary
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon liquid smoke
  • ½ cup bread crumbs (60 g)
  • 3 eggs, beaten
  • olive oil, for greasing
  • snowflake slider bun
  • 12 slices tomato
  • 6 leaves romaine lettuce

Sauce

  • 1 avocado
  • 1 jalapeño, seeded and chopped
  • ¼ cup greek yogurt (60 g)
  • 1 clove garlic, minced
  • 1 lime, juiced
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons water

Nutrition Info

  • Calories 189
  • Fat 10g
  • Carbs 17g
  • Fiber 5g
  • Sugar 2g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. In a large bowl, add half of the black beans and mash well (a few chunks are fine).
  3. Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
  4. Mix thoroughly, then mash until the mixture is well-combined.
  5. Add the bread crumbs and eggs and mix until thoroughly combined.
  6. Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
  7. Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
  8. Bake for 40 minutes, or until firm and browned, flipping halfway through.
  9. Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
  10. Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
  11. When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
  12. Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
  13. Cover with the top slider buns, and cut into 12 sliders.
  14. Enjoy!

Ingredients

for 12 sliders

  • 2 cups black beans (340 g), canned, rinsed, divided
  • 2 cups portobello mushroom (150 g), finely chopped
  • 1 cup fresh broccoli (150 g), minced
  • ½ cup red onion (75 g), minced
  • 2 tablespoons garlic, minced
  • 1 tablespoon dried dill
  • 1 tablespoon paprika
  • 1 teaspoon red pepper, chile
  • 1 tablespoon dried rosemary
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon liquid smoke
  • ½ cup bread crumbs (60 g)
  • 3 eggs, beaten
  • olive oil, for greasing
  • snowflake slider bun
  • 12 slices tomato
  • 6 leaves romaine lettuce

Sauce

  • 1 avocado
  • 1 jalapeño, seeded and chopped
  • ¼ cup greek yogurt (60 g)
  • 1 clove garlic, minced
  • 1 lime, juiced
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons water

Nutrition Info

  • Calories 189
  • Fat 10g
  • Carbs 17g
  • Fiber 5g
  • Sugar 2g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. In a large bowl, add half of the black beans and mash well (a few chunks are fine).
  3. Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke.
  4. Mix thoroughly, then mash until the mixture is well-combined.
  5. Add the bread crumbs and eggs and mix until thoroughly combined.
  6. Grease a 13x18-inch (33x45 cm) baking sheet with olive oil.
  7. Transfer the veggie burger mixture to the pan. Using a spatula and your hands, form the mixture into a rectangle that is roughly the size of the slider buns.
  8. Bake for 40 minutes, or until firm and browned, flipping halfway through.
  9. Make the avocado dressing: add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender, and blend until smooth.
  10. Keeping the slider buns attached, cut in half lengthwise with a serrated knife. Remove the top half and set aside.
  11. When veggie burger is done baking, remove from oven and place on top of bottom half of slider buns.
  12. Spread the avocado dressing over the veggie burger, then top with the tomatoes and lettuce.
  13. Cover with the top slider buns, and cut into 12 sliders.
  14. Enjoy!

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