Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Sliders


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan

Description

These tasty black bean vegan sliders are made with brown rice, beets, and BBQ sauce. Made with whole plant foods, these mini burgers are gluten-free, oil-free, soy-free, and nut-free. 


Ingredients

Units Scale
  • 1 small beet
  • 1 1/2 cups cooked brown rice (short grain is recommended)
  • 1 15-ounce can low sodium or no salt added black beans, drained and rinsed
  • 1 1/2 Tbsp coconut aminos
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 Tbsp ground flaxseeds
  • 1 Tbsp arrowroot powder (or tapioca starch)
  • 2 Tbsp Homemade BBQ Sauce or a good storebought BBQ sauce (plus more for serving)

Optional ingredients for topping or serving:

  • Romaine lettuce leaves
  • Vegan Ranch Dressing
  • Dijon or yellow mustard
  • Dill pickles
  • Scallions (green onion) or red onion
  • Sliced avocado

Instructions

If you don't have cooked rice, start by making the rice. Set aside to cool to room temperature.

Add a small beet to a medium pot of water and gently boil for about 25 to 30 minutes until cooked. Run the cooked beet under cool water to handle. Use your fingers or a small paring knife to remove any skin on the beet. Then, dice it into small pieces.

Drain and rinse a can of low-sodium or no-salt-added black beans (or adzuki beans) and set aside. If making dried beans from scratch, cook and cool them to room temperature and set aside.

Assemble and cook the slider patties

Put cooked and cooled brown rice and black beans into a large mixing bowl. Using clean hands, mash the brown rice and black beans together into a mushy mixture. It gets messy, so you'll want to wash your hands off when you're done.

Add the cooked diced beets and coconut aminos to the burger mixture.

It's important to pre-mix the dry ingredients before adding to the burger mixture. This aids in evening out the spices across the mixture. Put the black pepper, garlic powder, onion powder, ground flaxseeds, and arrowroot powder into a bowl and stir to combine with a small spoon.

Sprinkle the dried seasoning over the burger mixture. Add the BBQ sauce over the top, and use a wooden spoon to mix well and smash up big chunks of beets and beans.

Use your hands to form small slider patties and add them to the air fryer.

Put the slider patties into the air fryer and cook them at 370 F (190 C) for 15 minutes. The sliders should be crispy on the outside and soft but chewy on the inside. If you don't have an air fryer, you can bake them on a parchment-lined baking sheet at 370 F (190 C) for 25 minutes.

Enjoy immediately, or store leftovers in a covered container in the refrigerator for up to four days. These little vegan burgers can be frozen for up to four months. To reheat, put frozen sliders in the air fryer at 320 F (160 C) for 10 to 12 minutes.

Notes

EQUIPMENT / SUPPLIES:

  1. Small pot (to cook beet)
  2. Knife
  3. Cutting board
  4. Measuring cup
  5. Measuring spoons
  6. Mixing bowl
  7. Small spoon
  8. Wooden spoon
  9. Air Fryer (to cook slider patties)
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop & Air Fryer
  • Cuisine: Southwestern