Confession: I like miniature foods.
The idea that someone would make food in mini form is freaking adorable to me. What’s not to love? The foods that are made to be miniature are cute and prevent one from eating too much. It’s a win-win for everyone in my opinion.
Most of the time – and this is common with most if not all – restaurants can make miniature foods, but they’re on the unhealthy side. Doused in mayonnaise, deep-fried, you name it. Everyone knows unless you’re eating some place where you can see how your food is prepared, you have no idea what kind of “healthy” decisions they’re making back there.
I wanted miniature food in the form of sliders over the weekend. I won’t lie, there is a great bar the next town over that makes some pretty yummy vegetarian sliders. They make them with tempeh and ones with black beans. The problem is they slather so much mayo on it that it’s almost inedible. Almost.
I had the brilliant idea of making my own black bean sliders.
And let me tell you: I’m glad I did. I knew the recipe would be relatively easy and I had most all the ingredients at home, except for the dinner rolls which I purchased the day I made them, so they’d be nice and fresh.
They turned out exceptionally well if I do say so myself.
I take it as a huge compliment when my husband tells me when what I’ve made is “really freaking good.” He does like my cooking, don’t get me wrong, but there are only a handful of things we both stop and say “Damn. That recipe is for sure a keeper.”
Safe to say this one is in the books.
I must warn you though: these are really spicy! You can adjust the spice level to your taste :)
Recipe adapted from Mother Thyme
- 2 15-oz. cans black beans, drained and rinsed
- ½ cup frozen corn kernels, thawed
- 2 shallots, finely minced
- 2 teaspoon garlic, minced
- 3 tablespoons ketchup
- ½ teaspoon cayenne pepper
- ½ teaspoon Sriracha hot sauce
- 1 teaspoon Franks Red Hot sauce
- 1½ tablespoons fresh cilantro, finely chopped
- 1 teaspoon salt
- 2 teaspoons ground cumin
- ½ teaspoon freshly ground black pepper
- ⅔ cup Panko bread crumbs (more if your mixture is too wet)
- Add the drained, rinsed black beans to a bowl. Using a potato masher, mash the beans until desired consistency.
- Next add the corn, shallot, garlic, cilantro, ketchup, Sriracha, Franks Red Hot, salt, cumin, black pepper and cayenne pepper and mix well.
- Fold in the Panko bread crumbs until the mixture comes together nicely.
- Store the mixture in the fridge for 10-15 minutes.
- Form patties (about 1-inch diameter of each black bean ball) and set on a plate.
- Place the patties back in the fridge for 5-10 minutes.
- In a large skillet, heat up 1-2 tablespoons of olive oil.
- Cook patties 5 minutes on each side until crispy on each side.
- Optional: add a slice of cheese to each patty and cover the skillet to help melt the cheese. You can also toast some the cut rolls in a separate pan to help crisp them up before serving.
- Makes 12 sliders; Serves 6 (two sliders per person)
Make ‘em this summer. You won’t regret it.
What are some recipes you’ve made that you deem more successful than others?