The Veggie Slider
Over the weekend Bets had some friends from law school over for a study break and one of them was a vegetarian. I’m a firm believer in respecting people’s food beliefs so I wanted to make something vegetarian that could be a meal and a study break.
I wanted to make something that was small enough to snack on but also substantial. The veggie slider was the perfect answer.
I like meat, but these guys were good:
Guy Fieri had a great veggie burger recipe on his Food Network show that I used as the base for this recipe. I changed a few things around based on what I had on hand. Also, I obviously shrunk the size of the patties.
Veggie Burger Sliders
Yield: Makes 16 sliders.
4 Tablespoons olive oil
1/2 onion, chopped finely
1/2 red pepper, chopped finely
1 jalepeno, chopped finely
4 cloves garlic, minced
12 ounces black beans (about 2 1/2 cups)
12 ounces chickpeas
4 Tablespoons black olives, chopped
4 Tablespoons artichokes, chopped
8 ounces rolled oats (2 1/2 cups-ish)
4 Tablespoons breadcrumbs
16 small rolls
1 Teaspoon paprika
1 Teaspoon chili powder
2 Teaspoons oregano
1 Teaspoon red pepper flake
1 Teaspoon cumin
1 Teaspoon celery salt
1/2 Teaspoon sage
1 Tablespoon chopped basil
Cast Iron Skillet
1) Chop veggies very finely. Add a Tablespoon or two of oil in a pan and get these guys cooking over medium heat. Don't cook them all the way though as they will finish cooking later on when we cook the burgers. This is just to get them going. They should still have a bite after this.
2) In a large bowl, mash together the black beans and chickpeas and process them a few times. A food processor is a good idea to ensure an even texture.
3) Stir cooked veggies into the beans and add spice mix.
4) Add eggs to the mixture and form the burgers into 16 small patties.
5) Add a few tablespoons of oil to the pan and cook sliders for a few minutes per side over medium-high heat. They should brown a bit on the outsides and firm up in the middle.
Serve sliders on buns with any fixings you want.
The first part of this recipe involves some knife work. Considering we are making very small burgers, it is important to have these pretty finely chopped. More important, we need them uniform.
Put a Tablespoon or two of oil in a sautee pan and get these guys cooking. Don’t cook them all the way though as they will finish cooking later on when we cook the burgers. This is just to get them going. They should still have a bite after this.
Ok. Once that is done get the largest bowl you have. Take your black beans and chickpeas and process them a few times. If you don’t have a food processor this recipe will be hard, but you could them reasonably combined if you had some quality time with a pastry cutter or fork.
If you have a processor though, that is the way to go. You don’t want a mush though. Some chunks are good. I pulsed mine for a few seconds and they were perfect. I also pulsed my oats a few times to get them a bit finer.
Then you just combine everything!
The real flavor in this recipe comes from the ton of spices you add. I felt like I was dumping my entire spice drawer into the bowl. Worth it. Once all the spices combine with the beans and everything they are perfect. I must say I didn’t miss beef for a minute while I was eating these.
I’m getting ahead of myself though. Add your eggs to your mixture and then form 16 small patties. Hopefully you remembered to buy mini-buns as well…
Put a few more tablespoons of oil in your pan and then sautée then lightly for a few minutes on each side.
These are probably the best veggie burgers I’ve ever had. While I like the beef version, these are a great, healthy alternative. Not to mention these are absolutely awesome on day 2. Take them for lunch the next day and impress all of your vegetarian friends.
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