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Black Bean Sliders Recipe with Creamy Avocado Sauce

I'm teaming up with California Avocados to bring you these vegetarian black bean sliders, topped with a creamy avocado sauce.
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Course: Entrees
Cuisine: American
Keyword: Vegetarian
Servings: 8 Sliders
Calories: 267kcal

Ingredients

The Burgers:

  • 1 tablespoon + 1 teaspoon canola oil divided
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium chipotle pepper seeded & minced
  • 3/4 tablespoon ground cumin
  • 1/4 tablespoon kosher salt
  • 1/4 tablespoon freshly ground black pepper
  • 1 cup canned black beans drained and rinsed
  • 1 cup cooked brown rice
  • 1 1/2 tablespoons fresh lime juice
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons minced cilantro

The Sauce:

  • 1 California avocado chopped
  • 1/4 cup minced cilantro
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 small chipotle pepper seeded & minced
  • 1/8 teaspoon salt
  • 8 whole wheat dinner rolls but in half
  • 2 Roma tomatoes sliced

Instructions

The Burgers:

  • Heat 1 teaspoon olive oil in a medium skillet set over medium heat. Add onion and sauté until soft. Add garlic, chipotle pepper, cumin, salt and pepper. Saute for additional 2 minutes.
  • Scrape the mixture into the food processor. Add black beans, brown rice and lime juice. Pulse until the beans are chopped, but not pureed.
  • Scrape the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Stir the mixture until combined.
  • Divide the mixture into 8 equal portions (about ¼ cup each) and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.
  • Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 30 minutes.
  • Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the patties and cook for 3 minutes per side. If the skillet is not large enough to fit all of the patties, cook them in two batches.

The Sauce:

  • While the patties are resting in the fridge, make the sauce.
  • In the bowl of a food processor, combine the avocado, cilantro, yogurt, lime juice, olive oil, chipotle pepper and salt. Puree until smooth.

Assembling:

  • Divide the avocado sauce between the rolls (about 1 tablespoon plus 1 teaspoon sauce per roll). Top each with one black bean patty and one slice of tomato. Serve.

Notes

WW (Old Points) 4 / WW (Points+) 6

Nutrition

Serving: 1Slider | Calories: 267kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 597mg | Potassium: 326mg | Fiber: 6g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 7.5mg | Calcium: 109mg | Iron: 2.8mg