Veggie Slider Recipe

Black beans: mashed black beans give the sliders a soft, hearty base and add protein.

Breadcrumbs: help hold the patties together and add a little crunch.

Onion: finely chopped onion adds a fresh, slightly sweet flavor.

Garlic: minced garlic brings a warm, savory taste.

Cumin: a spice that adds earthiness and a mild smoky flavor.

Chili powder: gives the sliders a gentle spicy kick.

Olive oil: used for cooking the patties to a golden brown.

Slider buns: small buns perfect for holding the veggie patties and toppings.

One of the most helpful moves in this Veggie Slider Recipe is how to form the patties from the mixture. Getting the patties just right makes cooking easier and helps them hold together so they don’t fall apart in the skillet. Here’s how you can do it step by step:

1. Scoop out a small handful of the black bean mixture. You want it to be about the size of a golf ball or a little smaller since these are sliders.
2. Gently roll the mixture between your palms to make a smooth ball.
3. Press the ball down lightly with your fingers or the palm of your hand to flatten it into a small, round patty. Try to keep it about half an inch thick so it cooks evenly.
4. If the mixture feels too sticky or wet, add a tiny bit more breadcrumbs to help it hold together better.

Doing this carefully means your patties will cook evenly and get that nice golden brown color on the outside without breaking apart. If you make them too thick, they might stay raw inside, and if they’re too thin, they could burn or dry out quickly.

When I first made these sliders, I squished the patties too hard, and they ended up super dense and tough. After that, I learned to be gentle and just press enough to shape them without packing them too tight. It made a big difference! Also, if you want to save time, you can shape all the patties ahead of time and keep them in the fridge until you’re ready to cook. That way, they hold their shape better when they hit the hot skillet.

Once you get the hang of shaping the patties, cooking them becomes way more fun and less messy. Plus, you’ll have perfect little sliders ready to top with whatever you like!

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and flavor profile, making them a good alternative for veggie sliders.

• breadcrumbs - Substitute with oats: Oats can be ground to a finer texture and provide a similar binding quality as breadcrumbs.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the other ingredients well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor without the need for mincing.

• cumin - Substitute with coriander: Coriander has a warm, nutty flavor that can serve as a good alternative to cumin in veggie sliders.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly sweet flavor, making it a suitable substitute for chili powder.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good replacement for olive oil.

• slider buns - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative to slider buns while still holding the veggie patties together.

• Allow the veggie patties to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled patties in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours, or until they are firm. This step, known as flash freezing, ensures that the patties don't stick together.

• Once the patties are firm, transfer them to a freezer-safe container or a resealable plastic bag. Be sure to label the container with the date so you can keep track of their freshness.

• For added protection against freezer burn, you can wrap each patty individually in plastic wrap or aluminum foil before placing them in the container or bag.

• When you're ready to enjoy your veggie sliders, you can reheat the patties directly from the freezer. Preheat your oven to 375°F (190°C) and place the frozen patties on a baking sheet. Bake for about 15-20 minutes, flipping halfway through, until they are heated through and crispy.

• Alternatively, you can reheat the patties in a skillet. Heat a small amount of olive oil over medium heat and cook the frozen patties for about 5-7 minutes on each side, until they are warmed through and golden brown.

• If you have leftover slider buns, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the buns as well. Wrap them tightly in plastic wrap and place them in a resealable plastic bag. When ready to use, thaw the buns at room temperature or warm them in the oven for a few minutes.

• For the best flavor and texture, consume the frozen veggie patties within 1-2 months.

• Preheat your oven to 350°F (175°C). Place the veggie sliders on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until they are heated through.

• For a quick reheat, use the microwave. Place the veggie sliders on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a crispy exterior, use a skillet. Heat a small amount of olive oil over medium heat. Add the veggie sliders and cook for about 2-3 minutes on each side, until they are warmed through and have a nice, crispy texture.

• For an air fryer, preheat it to 350°F (175°C). Place the veggie sliders in the basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the veggie sliders on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through.

• Mixing bowl: A large bowl used to combine and mix the ingredients for the veggie patties.

• Fork: Used to mash the black beans until they reach a smooth consistency.

• Measuring cups: Essential for accurately measuring the black beans, breadcrumbs, and other ingredients.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Skillet: A flat-bottomed pan used to cook the patties until they are golden brown.

• Spatula: Handy for flipping the patties in the skillet to ensure even cooking.

• Measuring spoons: Necessary for measuring out the cumin and chili powder accurately.

• Plate: Used to hold the cooked patties before assembling the sliders.

• Slider buns: The small buns used to serve the veggie patties.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use canned beans: Opt for canned black beans instead of cooking them from scratch to save time.

Pre-make patties: Form the patties and store them in the fridge until you're ready to cook.

Use a food processor: Quickly combine black beans, breadcrumbs, and spices using a food processor.

One-pan cooking: Cook the patties in the same skillet to reduce cleanup time.