Black bean sliders with homemade buns

Black bean sliders with homemade buns


  1. For the sliders:
  2. 1 can black beans, drained and rinsed
  3. 1 cup cooked brown rice
  4. 1 cup frozen corn kernels
  5. 1 green bell pepper, diced
  6. 1 jalapeno pepper, finely diced
  7. 1 tbsp grapeseed or olive oil
  8. li>

  9. 3 tbsp mild or medium salsa
  10. 1 tsp garlic powder
  11. 1 tsp onion powder
  12. 1/2 tsp salt li> < li>1/2 teaspoon chipotle pepper powder
  13. 1/2 teaspoon smoked paprika
  14. 1/3 cup brown rice flour
  15. For the buns:
  16. 1 1/2 cups water, heated to 45 to 60 degrees F
  17. 2 teaspoons agave nectar
  18. 4 teaspoons active dry yeast
  19. 3 1/2 cups whole wheat flour
  20. 1 teaspoon of salt
  21. 2 teaspoons of gluten ten of vital wheat


  • For the patties, mix half the beans and half the rice in a food processor. Add the oil and salsa and mix until almost smooth. Place in a large bowl with the remaining ingredients and mix well. Form 8 patties with your hands. I measured them as about 1/3 cup of the patty mix. Wrap in wax paper or parchment paper and freeze in a container or on a flat surface in a plastic bag.
  • For the hamburger buns, combine the warm water, agave, and yeast and whisk until combined, just a few seconds. Leave for 10 minutes until risen. Mix with the remaining ingredients and knead into a dough. Knead smooth. Add more flour if it’s too sticky. I added two more tbsp. I also used my stand mixer for this, of course with the dough hook. I let the machine knead the dough for 3-4 minutes. If you’re kneading by hand, you can consider 5-7 minutes instead. Roll out to 1/2 inch thickness, then cut into 12-16 circles with a cookie cutter.
  • Sprinkle cornmeal on a few cookie sheets. Place the loaves on the baking sheets. Cover with a tea towel and let rise in a warm place for an hour. Bake at 375 degrees for 10-12 minutes until golden on top.
  • When you’re done making the burgers, lightly oil a nonstick griddle pan. Preheat on medium heat. Fry each patty for 5-7 minutes, pressing down occasionally with a spatula for nice grill marks. Flip carefully and cook on the other side for the same amount of time.
  • You don’t have to cook all the patties at once. Just keep them refrigerated until ready for another!
  • Top with lettuce, tomato, onion, avocado, pickles, etc.
  • Makes 8 patties, 12-16 Buns.


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