This February 7th comes a much-awaited day for foodies and marketers alike: The Super bowl! Oh wait,that’s about Football? Ah yes, this year, we will be celebrating the 50th Super bowl in NFL history, with an exciting game between the Carolina Panthers and the Denver Broncos! For me, I’m more excited for Coldplay’s halftime show! Rumor has it that Beyoncé and Bruno Mars will be making cameos as well! But by far my favorite part of the day is spending time surrounded by family and friends all gathered around the TV (Ok, I’m gathered around the table covered in food, let’s be real!) We go in search for the house with the largest TV (but really, chip bowl) and the best surround-sound (Read: best guacamole) and cheer for our favorite teams (well, our favorite chili).
Yet, as more people have restrictive diets, planning delicious, accommodating dishes and snack foods can be difficult. Don’t leave your vegetarian neighbor’s eating a bun with guacamole and chili toppings! These Black Bean sliders are quick to make and fit in perfect with the rest of your meaty menu. Serve them on the same buns you’ve got for your burgers or pulled pork, or plate them on some crisp leaves of Bibb lettuce. These sliders are packed with protein and so delicious, even meat-eaters will be loving them!
Now, who’s ready to watch some Clydesdales?!
These sliders are great to make on our Valira 9” Sloped Grill Pan. We were able to fit 9 patties on the pan at a time, but if you have a larger group, consider using the 13”x 9” size. You’ll also need a food processor, mixing board, cutting board & knife, and a spatula.
1 can Black Beans (Low-Sodium)
½ Red Bell Pepper (finely diced)
¼ cup Corn
½ cup Onion (finely diced
½ cup Breadcrumbs. **
Salt & Pepper
Cheyenne Pepper (to taste)
Dice up vegetables and throw them into the food processor with the beans. Process until the pieces are uniform and small, yet still large enough that it isn’t just mush. You want to keep the colors bright in your burger. Pour contents into a bowl, and mix by hand with egg, seasonings and bread crumbs. Once it is well mixed, form patties between your palms using about 3 tablespoons of the mixture and place onto a plate or tray with wax paper. Once all of the patties have been formed, heat your Valira Sloped Grill pan to medium-high heat. Once warm, drizzle a bit of Olive oil to brown the patties, yet know that most of the oil will run off because of the slope of the pan. Place patties ½ inch apart on the pan and cook for about 2 minutes on each side.
Top with Barbeque sauce or Sriracha Mayo, avocado slices, and serve on a bun or a crisp piece of Bibb lettuce.
**For gluten free options, check out this link, http://blog.kitchentherapy.us/2009/08/24-substitutes-for-breadcrumbs-in-meatballs-and-meatloaf/, while the blog was written for meatballs, they will work just fine in this recipe. You may need to adjust the ratio depending on what you use.