My 8 year old HATES mushrooms. But he liked these! And these were good, but they weren’t as good as these. They were somewhat “delicate” to handle, and a couple did fall apart. Good flavor, though.
Black Bean and Mushroom Sliders
(Cooking Light, Jan./Feb. 2015)
time needed: 30 min.
8 whole-wheat slider buns
12 ounces cremini mushrooms, cut into 1/4-inch-thick slices
3 green onions
2 garlic cloves
1 (15-ounce) can unsalted black beans, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 egg white
2 teaspoons canola oil, divided
4 tablespoons canola mayonnaise
1. Hollow out top halves of buns, leaving a 1/2-inch-thick shell. Place the torn bread in a food processor; pulse until coarse crumbs form. Place crumbs in a large nonstick skillet over medium heat; cook 3 minutes or until toasted, stirring frequently. Cool completely.
2. Place half of mushrooms on a microwave-safe plate; microwave at HIGH for 5 minutes, stirring mushrooms once. Repeat procedure with remaining mushroom slices.
3. Coarsely chop onions, and place in food processor. Add garlic; process until finely chopped. Add mushrooms and black beans; pulse 4 to 5 times. Transfer mixture to a large bowl; stir in reserved breadcrumbs, lemon juice, cumin, 1/4 teaspoon salt, pepper, and egg white. Divide bean mixture into 8 equal portions (about 1/3 cup each), shaping each into a 3/4-inch-thick patty.
4. Heat a skillet over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 patties; cook 3 minutes on each side or until browned and thoroughly heated. Repeat with remaining oil and remaining patties. Place sliders on buns; spread evenly with mayonnaise.