1 can Black Beans, drained
2 tablespoons Olive Oil
1 ½ cups Mushrooms, finely chopped
3 cloves Garlic
1 teaspoon Salt
½ teaspoon ground Black Pepper
1 tablespoon Soy Sauce
1/3 cup + 2 tablespoons Bread Crumbs (gluten-free bread crumbs work as well)
1 Egg, beaten
¼ cup Red Onion, finely chopped
2 tablespoons Parsley, finely chopped
Lettuce, to taste
Harissa, to taste
4-6 Slider Buns, toasted
In a skillet, heat olive oil over medium heat. Add the garlic and mushrooms. Season with salt and pepper; sauté until mushrooms are soft and all liquid is evaporated. Let cool.
Place the black beans in a bowl, using the back of a fork, mash the beans. Some texture is ok. Add the mushroom mixture once cool. Stir in the parsley and red onion. Once mixed, stir in the soy sauce, egg, and 1/3 cup bread crumbs. Mix well. If mixture is too wet, add remaining bread crumbs.
Form the mixture into 4-6 equal sized patties. Heat a skillet over medium-high heat. Spray with nonstick spray and add the patties to the skillet. Cook for 6-7 minutes and flip. Cook for 6-7 more minutes on the second side.
To build the sliders, placed a small amount of your favorite lettuce on the bottom bun. Top with the patty. Spoon a small amount of harissa sauce on top of the patty and add the bun.
Photographed by Alli Shepherd.