There are days when I honestly think I could become a vegetarian. As I’ve gotten older and expanded my repertoire in the kitchen I now realize that onions aren’t yucky, avocados are a gift from the God’s and carrots don’t suck. Well when I made those Double Bean Spinach Feta Sliders a while back I was in HEAVEN. I mean I was HOOKED! So when I posed the question a week or so ago one an ingredient you guys wanted me to have more recipes with, it was an overwhelming “QUINOA”. I figured if I was going there, I was going full on vegetarian with it. Since quinoa is high in protein I wanted to kick it up a notch and add more protein; thus the beans.
Now I’m going to be honest, these aren’t the prettiest little suckers but they are some of the tastiest! Sure, I suppose I could have made them picture perfect but honestly all I cared about was how fast I could stuff one in my mouth.
Since beans and quinoa by themselves don’t really have that much flavor I needed to give this a kick in the pants; really wake it up. Thus the Sriracha. This added the perfect spice to really wake these puppies up without making you breath fire!
As I was making these I was thinking of what to use as the condiment. Now I’m sure some of you brave souls would use the Sriracha as ketchup but this little Princess is delicate and I like where my lips are located (and the size – no need to have them swell up like inner tubes or like I just returned from a bad Botox lip injections.. just sayin). Since I knew the burgers would have some definite kick to them I wanted something cool and creamy on top. ANNNNNNNNNNNNNNND since we know I have this insatiable passion for Avocados, I had to use those. This Avocado Creme sauce is DIVINE! Has some kick to it but it so rounds off the flavors in a way that makes this perfect!
You can easily make these as sliders, full size burgers or even put them in a wrap (a Jalapeno or Spinach wrap was AWESOME by the way!).
Definitely give these a shot!Print
- 2–15 ounce can black beans, drained and rinsed
- 1/2 medium onion, grated
- 2 garlic cloves
- 1/4 cup Colby jack cheese, shredded *optional
- 1 whole avocado, mashed
- 1 cup fresh spinach leaves, rough chopped
- 1 1/2 cups cooked quinoa (cooked in vegetable stock)
- 1 egg
- 2 teaspoon Montreal Steak Seasoning
- 1–2 teaspoon Sriracha sauce – depends on your spice tolerance
- 1 cup unseasoned breadcrumbs
Spicy Avocado Creme Sauce
- 2 whole avocados, pitted and smashed
- 8 ounces cream cheese, softened
- 1 teaspoon Sriracha sauce – depends on your spice tolerance
- 1/2 teaspoon sea salt
- Preheat oven to 350F.
- Line a baking sheet with parchment and lightly spray with cooking spray.
- Take 1 ½ cups of black beans, onion, garlic and 1 whole avocado and pulse in a food processor a few times. This will be slightly on the thin side. It’s OK!
- In another bowl, add the remaining whole beans, the cheese, spinach, quinoa, bread crumbs, egg, steak seasoning, Sriracha sauce and mix.
- Add in the mixture from the food processor and mix. If the mixture is too wet (meaning you can form a patty) add 1/4 cup more bread crumbs. You want the mixture to be moist and tacky but be able to keep a shape.
- Grab about a 2” round ball and form into sliders shaping them about 2” round by 3/4” thick.
- Place on prepared baking sheet.
- Lightly spray the tops with olive oil.
- Bake for 10-12 minutes and carefully flip
- Bake for another 10-15 minutes until the sliders turn golden brown and form a slight crust.
- While the sliders are baking make the Avocado Crème Sauce by mixing together all the sauce ingredients in a small bowl and set aside. Adjust seasoning for taste.
- When the sliders are done, place on top of some spinach, red onion (Optional) and then slather on a dollop of the Avocado Creme Sauce