Veggie Sliders

Ingredients

Instructions

1. 1

   Roast 1 cup of chopped mushrooms and ½ cup of finely chopped onion at 400°F for 15 minutes until shrunken and lightly browned. Cool completely. This step concentrates flavor and removes the water that would otherwise make patties fall apart.

2. 2

   Drain and rinse a 15 oz can of black beans. Pat very dry with paper towels. Mash about ¾ of them with a fork, leaving the rest whole for texture.

3. 3

   Combine in a bowl: mashed beans, roasted mushroom-onion mixture, ½ cup panko breadcrumbs, ½ cup grated sharp cheddar, 1 beaten egg, 2 cloves minced garlic, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon soy sauce.

4. 4

   Mix with your hands until uniform. The mixture should hold together when squeezed — if too wet, add another tablespoon of panko; if too dry, splash in water.

5. 5

   Form into 8 small patties (about 2.5 inches across, ½ inch thick). Refrigerate 30 minutes — this firms them up so they don't fall apart when cooked.

6. 6

   Heat 2 tablespoons of oil in a non-stick skillet over medium-high. Cook the patties 4 minutes per side until deeply golden brown. Serve on toasted slider buns with mayo, lettuce, pickles, and a thin slice of red onion.