Black Bean Sliders

Come on in, friends. Sit for a spell. Tell me what you’ll be eating for supper tonight…

It’s the weekend, and it’s fun to eat stuff during the weekend. You deserve it!

So maybe some cute lil’ sliders should be on the menu? But of course! And you don’t even have to think about the fact that they’re healthy!


I like sliders like this on the weekend because they’re super simple to prepare and they’re turbo fun to eat. You can pile them high with condiments and what have you, then jam a few into your face while you’re relaxing like a fool. No biggie.

Or you can keep it simple and enjoy yours with just a healthy dose of Ancho Ketchup, which is what I did here. And they were gone before I knew it! Abracadabra!

There are two keys to successful sliderage:

1.  Moisture
2.  Size

It’s really easy to get a dry slider, whether you’re making them with meat or not. So just like preparing a good meatloaf, you need to be careful not to use too many breadcrumbs in the mix. These veggie sliders get a lot of moisture from the mashed black beans that make up their bulk, but I also opted to include grated zucchini, which I didn’t sweat before folding into the bean mixture, so the sliders get an additional shot of moisture.

I also baked my sliders after topping with just a drizzle of olive oil. You just need to flip them halfway through the baking time.

They came out perfectly moist and ready to go (into my face)!

You also can’t make your sliders too big – then they’re not sliders anymore, silly goose!

I actually used my buns as a sizing guide when forming my slider patties, which worked like a charm. You must, of course, butter and toast your buns before assembling your sliders. It’s a rule of Life & Successful Sliderage. Trust me.

So there you have it:  succulent sliders for your Sunday supper.


Black Bean Sliders

3 1/2 c. black beans, cooked, rinsed, drained (canned black beans work perfectly fine here)
1 c. red onion, diced
1 c. zucchini, grated
2 tbsp. garlic, ground
2 large eggs
1 c. bread crumbs (I opted for traditional, plain breadcrumbs instead of Panko.)
1 tbsp. black pepper, freshly ground
1 tbsp. cumin, ground
1 tbsp. Tabasco (optional)
extra virgin olive oil
slider buns

Preheat oven to 375°.

Place the beans in a large bowl and mash with a fork – I prefer fork-mashing for these sliders as it gives the finished burgers a chunkier consistency. Stir in the garlic, eggs, bread crumbs, black pepper, cumin and Tabasco. Once you have a homogenous mixture, fold in the red onion and zucchini. Again using your hands, form slider-sized patties and place on parchment-lined baking sheets, 8 sliders to a sheet. Drizzle the patties lightly with olive oil and bake for approximately 24 minutes, flipping the sliders halfway through. Remove cooked sliders, assemble with buns and toppings, such as this Ancho Ketchup, and serve immediately.

YIELD:  16-18 sliders


  1. 11


    These sound and look delicious! I agree with you that burgers, even vegetarian ones, are best using a soft white bun…that is part of the burger experience. Thanks for the recipe.

    • Meagan says

      I’m pretty sure that I found these Sara Lee gems in the bread section of my local market… in a pinch you could use a large circular cookie cutter to make regular-sized buns into slider-sized buns. I hope this helps!

  2. 7


    Do you know why they’re called sliders…? I have two cans of black beans in the cupboard hanging out in the random canned section next to the can of chowder??? And I think they need to be abracadabra’d into these mini love buns!! I’m on it…

    • Meagan says

      Uh, I think it’s because they’re so mini-adorable and mini-delicious that they just slide right into your tummy?

    • Meagan says

      Totally agree, which is why I always make my black bean sliders/burgers with bread crumbs and egg – I think it’s integral. And black beans are so perfectly filling for when I’m craving putting a huge burger in my face but would prefer not to go the meat route…


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