Pimento Black Bean Sliders
You won’t miss the beef when you bite into these black bean burgers topped with melty pimento cheese. Perfect for game day or a party.
With all the holiday gatherings, new-year get togethers and random pop-ins to watch football with my husband, the charcuterie boards and meat-based dinners had started to feel like too much of a good thing. It was time for a change, at least for a meal or two, and since it’s winter something hearty was in order. But I was stumped.
Quite fortuitously, one of our vegetarian friends mentioned last week that he had been eating black bean burgers a lot lately. As soon as he said this I knew what I had to make for the diet rebalance that my husband and I needed. I already have a recipe for Black Bean Burgers with Shiitake Bacon that I’m very happy with but somehow it has fallen off my radar.
I used the same base recipe here to achieve the same texture–crispy brown bits on the outside with a meaty quality from the bean chunks and add-ins, far from dry or mushy. The binders also allow these burgers to hold together well so frying them in a pan is easy. There was no sense tampering with a tried-and-true but with football on the television lately, little sliders sounded like a better idea than full-sized burgers.
Instead of shiitake “bacon” in the previous recipe I used pimento (pimiento?) cheese and pickled jalapeño peppers here for a little zing. The pimento cheese is a store-bought spread made primarily with extra sharp cheddar which went well with the seasoned burgers but feel free to use your favorite cheese.
While I kept things simple here you can do much more to create additional layers of flavor by adding flavored mayonnaise and/or using different seasonings on the patties.
The most important tip for black bean burgers is to pop the whole beans in the oven for a few minutes to eliminate excess moisture. This will ensure that you don’t get the mushy texture some black bean burger recipes suffer from. This technique helps to come close to a real burger experience. The slider size is great for parties, too…or for the more-frequent-than-usual football drop-ins around here lately.
Pimento Black Bean Sliders
You won't miss the beef when you bite into these black bean burgers topped with melty pimento cheese. Perfect for game day or a party.
Black Bean Patties
- 2 15-ounce cans black beans, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons ground cumin
- 3 – 4 tablespoons Parmigiano Reggiano, grated (or nutritional yeast if vegan)
- 1/2 cup Panko breadcrumbs
- 3 tablespoons rolled oats (I use Quaker)
- 2 scallions, white and green parts chopped
- 1/2 onion, chopped
- 1 teaspoon Crystal hot sauce (or your favorite hot sauce)
- 2 eggs (or egg substitute like flax eggs)
- 3 tablespoons mayonnaise (or Vegenaise if vegan)
Other Ingredients and Accompaniments
- Olive oil for cooking
- 10 slider buns
- pimento cheese spread (I use store bought)
- pickled jalapeños
Preheat your oven to 350ºF. Spread the beans in a single layer on a rimmed baking sheet and leave in the oven for 10-15 minutes or until the beans begin to open. Take out of oven and let cool. (You can leave the oven on if you want to toast the buns.)
In a large bowl, combine all the ingredients–from the beans to the mayonnaise–in the patty ingredient list. The mixture will seem moist and this is okay. This will help the mixture hold together. Form into patties. There should be enough for ten slider buns.
Heat one or two tablespoons of olive oil in a large skillet over medium to medium-high heat. Cook the patties for two to three minutes on each side or until the burgers are golden with crisp sections on the surface.
Toast the buns in the oven for a few minutes if desired.
Assembly: Spread a little mayonnaise on the bottom of each slider bun before laying the black bean patty. Spread pimento cheese spread on top (as little or as much as you like) then put under the broiler just until the cheese melts. Take out of the oven and place pickled jalapeños and lettuce on top before topping with the bun. Serve warm.