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Black Bean Sliders

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By Betty Crocker Kitchens
Updated Aug 19, 2011
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Give guests a vegetarian option with these mini black bean burgers. They’re so appealing, meat eaters might have to give ’em a try. Convenient frozen rolls are baked into homemade slider buns for an added special touch.

Black Bean Sliders

  • Prep Time 45 min
  • Total 3 hr 35 min
  • Servings 20
  • Ingredients 15
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Ingredients

Buns

  • 5 frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)
  • 2 tablespoons butter, melted

Corn Salsa

  • 1 can (7 oz) whole kernel corn with red and green peppers, drained
  • 2/3 cup thick & chunky medium salsa

Bean Patties

  • 5 teaspoons olive oil
  • 1/4 cup finely chopped red or yellow onion
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 egg, beaten
  • 1/2 cup Progresso™ plain bread crumbs
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 5 slices (3/4 oz each) Cheddar cheese, cut into quarters
  • Bibb or leaf lettuce, torn into 20 small pieces
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
  • Step 
    2
    Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
  • Step 
    3
    Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
  • Step 
    4
    In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
  • Step 
    5
    In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
  • Step 
    6
    In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
  • Step 
    7
    Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.

Nutrition

120 Calories
5g Total Fat
4g Protein
14g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Slider
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
340mg
14%
Potassium
25mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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