Looking for shareable vegetarian or vegan recipes for your Super Bowl party? Impress meat eaters and vegetarians alike with these no-stress spicy bean party sliders! Perfect for any gathering, but especially great for ones that involves football, funny commercials (we hope), and bar snacks.
Let’s be honest…veggie burgers have had a bad rap. In my first job at Burger King, I thought the grossest thing you could order was the veggie burger, and this was one thing that all my coworkers agreed on. When it was ordered (usually about once per year), we’d laugh and talk about how gross it was. But if you’d eat beans, onions, mushrooms, peppers, corn, and spices separately, what’s so gross about consuming them together in patty form? It’s certainly less gross than the process to make a beef burger when you think about it.
I think veggie burgers have also gotten a bad rap because a lot of them, well, aren’t very good. They can be too mushy, too dry, too bland. First things first, I’d advise carnivores to manage their expectations. I don’t expect a patty made of beans and veggies to taste like meat. It’s not meat, and it’s not going to taste like meat. But just because it’s not meat doesn’t mean it can’t be delicious. This was the first veggie burger I ever made from scratch and it definitely changed my opinion on what a veggie burger could be. I’ve improved it over the years, and now I’m sharing the best iteration with you…in shareable slider form!
Not in the mood for sliders? More ideas for Super Bowl food:
- Cauliflower Buffalo Bites
- Spicy Jackfruit Tacos
- Costa Rican Portabello Burger with Cilantro-Lime Aioli
- Fresh Mozzarella Bruschetta
- BBQ Cauliflower Pizza
- Ginger Beer (in case you need a break from the actual stuff hehe)
The first rule to making bean burgers taste good is to cook all the raw vegetables before you grill the patty. So first, chop and sauté the red onion, mushrooms, garlic, oregano, serrano pepper and a few minutes after add the red pepper. This is one opportunity to adjust the heat by changing the amount of serrano pepper or omitting altogether. I’d warn against going too heavy because the serrano is quite spicy.
The second rule to making bean burgers that aren’t too mushy is to reduce the moisture. Canned beans can be quite wet, so drain, rinse, and dry them using a paper towel. The third rule is to have a binding material to prevent your burger from falling apart. In this case, I used breadcrumbs and a flax egg (water + ground flaxseed) to help the patty keep its shape.
You have two options to form your batter. I would recommend putting all the ingredients, including the cooked vegetables, in a food processor and running until well combined. Alternatively, you could mash the beans with a potato masher until mushy, then add everything else and stir. This is a chunkier burger but it depends on personal preference.
Form the mixture into patties that are 1/2″ thick and about 2″ in diameter – about 2 tablespoons of batter. The mixture should be easy to handle and not stick to your hands. If you find that it is sticky, add more breadcrumbs. Coat the patties in breadcrumbs before frying in a pan or on the grill. The final rule of making a bean burger is patience – you’ll want to cook for 5 minutes on each side. This can take some time depending on the size of your grill/pan. I HIGHLY recommend cooking right before eating; these are best fresh.
Assemble your sliders. I used toasted King’s Hawaiian Sweet Rolls, quarter-slices of cheddar cheese, tomato slices, and lettuce.
Spicy Bean Party Sliders
Makes ~12 sliders depending on the size of your patties. 45 minutes.
Spicy Bean Patties
- 2 1/2 tablespoons water
- 1 tablespoon ground flaxseed
- 1 tablespoon olive oil
- 3/4 cup mushrooms (2.5 ounces), diced
- 1/4 cup red onion (2.5 ounces), diced
- 2 cloves garlic, minced
- 1 tablespoon serrano pepper, diced
- 1/2 teaspoon dried oregano
- 1/2 red pepper, diced
- 1 cup black beans
- 1 cup kidney beans
- 3/4 cup whole-wheat breadcrumbs, divided
- 1/2 cup corn
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Spicy Bean Party Sliders
- 1 batch spicy bean patties
- 12 King’s Sweet Hawaiian rolls
- 4 slices cheddar cheese
- Or experiment with your favorite toppings!
- Large frying pan
- Large mixing bowl
- Food processor (optional)
- Grill (optional)
- Toothpicks (optional)
- Make a flax egg by adding the water to ground flax in a small bowl. Set aside. Chop the vegetables. Rinse and drain the beans, drying them out on a paper towel.
- Heat olive oil in a large frying pan. Add mushrooms, onions, garlic, serrano pepper, and oregano. Sauté on medium-high heat until onions are translucent, 5-7 minutes.
- Add red peppers to the pan and sauté for another two minutes, until pepper is tender. Set aside.
- Add beans, 1/2 cup breadcrumbs, corn, parsley, smoked paprika, salt, and cumin to food processor. Add the cooked vegetables and flax egg (flax + water). Process until smooth. (Alternative: mash beans with potato masher and stir in remaining ingredients.)
- Make patties from 2 tablespoons of mix. The batter should be easy to handle and should not stick to your hands. If it is sticky, add more breadcrumbs 1/2 tablespoon at a time. It should yield approximately 12 patties.
- Sprinkle remaining 1/4 cup breadcrumbs onto a plate. Lay down each patty in the breadcrumbs, coating each side. Cook on grill or on a lightly oiled frying pan on medium-high heat for 5 minutes each side.
- Assemble sliders.