1 14 oz. can of black beans (drain & reserve juice)
1 small onion ( grated)
2 Tsp. Hot Sauce ( Chouloula- Chipolte flavor)
2 cloves Garlic ( minced)
1/2 cup bread crumbs ( unflavored)
1/2 cup Corn
1 Poblano pepper ( diced)
1/4 cup fresh Cilantro ( chopped)
1/4 cup Mayo
1 tsp. Sriracha sauce
1 tsp. fresh Lime Juice
Sautee onion and pepper until soft.
Combine all ingredients except corn and beans
Mash corn and beans until chunky and add to seasonings
Add bean juice just until moist
Grill or pan fry as you wish
Top with Aioli
These sliders are hardy. They fill you up but don’t make you feel like you need to run a marathon after eating them.You can pan fry or grill them- your choice.
I like to grill them-weather permitting. Just remember-this is not meat, you can’t treat it as a regular burger because everything is cooked except for the egg.
So use moderate heat when cooking. If you pan fry, it gives a deeper more even crust. If you grill it gets that charred smoky flavor. When grilling, remember to brush patties with oil. Remember- they do not shrink, like a burger, so the size you make is the size you will eat.
I like to add Pepper Jack cheese on top or a nice Extra Sharp Cheddar.
Maybe omit the aioli and add some guacamole with shredded lettuce and a thin slice of red onion.
Counting Carbs- Ditch the bun and top with Salsa!