Veggie Burger Sliders

Name: Veggie Burger Sliders
Yield: 12
Ingredients: 2 cups canned black beans, drained and rinsed, divided; 2 cups finely chopped portobello mushrooms; 1 cup minced fresh broccoli; ½ cup minced red onion; 2 tablespoons minced garlic; 1 tablespoon dried dill; 1 tablespoon paprika; 1 teaspoon red pepper flakes; 1 tablespoon dried rosemary; 2 teaspoons salt; 2 teaspoons black pepper; 1 teaspoon liquid smoke; ½ cup bread crumbs; 3 large eggs, beaten; olive oil, for greasing; 12 snowflake slider buns; 12 slices tomato; 6 leaves romaine lettuce; 1 avocado; 1 jalapeño, seeded and chopped; ¼ cup greek yogurt; 1 clove garlic, minced; 1 lime, juiced; ¼ cup olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons water

Recipe by Rachel Gaewski from tasty.co

Snacks

Ingredients

12 servings

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2 cups canned black beans, drained and rinsed, divided
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2 cups finely chopped portobello mushrooms
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1 cup minced fresh broccoli
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½ cup minced red onion
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2 tablespoons minced garlic
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1 tablespoon dried dill
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1 tablespoon paprika
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1 teaspoon red pepper flakes
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1 tablespoon dried rosemary
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2 teaspoons salt
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2 teaspoons black pepper
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1 teaspoon liquid smoke
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½ cup bread crumbs
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3 large eggs, beaten

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olive oil, for greasing
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12 snowflake slider buns
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12 slices tomato
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6 leaves romaine lettuce
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1 avocado
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1 jalapeño, seeded and chopped
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¼ cup greek yogurt
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1 clove garlic, minced
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1 lime, juiced
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¼ cup olive oil
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1 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons water

Instructions

Preheat the oven to 400˚F (200˚C).
In a large bowl, add half of the black beans and mash well (a few chunks are fine).
Add the mushrooms, broccoli, remaining black beans, red onion, garlic, dill, paprika, red pepper flakes, rosemary, salt, pepper, and liquid smoke. Mix thoroughly, then mash until the mixture is well-combined.
Add the bread crumbs and eggs and mix until thoroughly combined.
Grease a 13 x 18-inch (33x45 cm) baking sheet with olive oil.
Transfer the veggie burger mixture to the pan. Using a spatula and your hands, shape the mixture into a rectangle roughly the dimension of the slider buns.
Bake for 40 minutes, or until firm and browned, flipping halfway through.
Make the avocado dressing: Add the avocado, jalapeño, Greek yogurt, garlic, lime juice, olive oil, salt, pepper, and water to a blender and blend until smooth.
Keeping the slider buns attached to each other, cut in half with a serrated knife. Remove the top half and set aside.
When veggie burger patty is done baking, remove from oven and place on top of the bottom slider buns.
Spread the avocado dressing over the veggie burger patty, then top with the tomatoes and lettuce.
Cover with the top slider buns and cut into 12 individual sliders.
Enjoy!