Black bean sliders with raspberry salsa

Name: Black bean sliders with raspberry salsa
Prep time: 1 h
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 yellow onions, thinly sliced; 4 tablespoons olive oil, divided; 2 medium portobello mushrooms; ½ a red onion, minced; 1 cup packed baby spinach, chopped; 2 (15-oz) cans black beans, rinsed and drained; ¼ cup JUST Chipotle Mayo, plus more for garnish; 1 cup panko breadcrumbs; 4 cloves garlic, minced; 1 ½ teaspoons ground cumin; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 12 slider buns or dinner rolls, split

salsa

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Difficulty

Intermediate

Cooktime

80 min

Umami-packed black bean and mushroom patties topped with caramelized onions, chipotle mayo and a tart-sweet salsa.

About this recipe

If you’re a little bit country but also a little bit rock and roll, all you need are some deeply savory sliders topped with tangy raspberry salsa, sweet caramelized onions and spicy JUST Chipotle Mayo. The hearty black bean and portobello mushroom patties are packed with plant-based protein and meaty umami flavor. But the real star of the show here? The toppings! Creamy, smoky JUST Chipotle Mayo brings richness while keeping things egg-free and dairy-free. And the tart-sweet raspberry salsa gets an extra kick from a splash of hoppy, sour beer (or lime juice if you prefer).

We went slider-sized for a cute, handheld bite, but feel free to upsize the patties into full-on veggie burgers. These mouthwatering sliders are a crowd-pleasing vegan entree that is perfect for backyard barbecues or casual weeknight meals. They’re meat-free for your vegetarian friends and umami-packed for your carnivore friends. If you’re looking for another unforgettable plant-based recipe to make you the talk of the next potluck, head to our cookbook page.

Serves 4

For the sliders

sliders

2 yellow onions, thinly sliced
4 tablespoons olive oil, divided
2 medium portobello mushrooms
½ a red onion, minced
1 cup packed baby spinach, chopped
2 (15-oz) cans black beans, rinsed and drained
¼ cup JUST Chipotle Mayo, plus more for garnish
1 cup panko breadcrumbs
4 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
12 slider buns or dinner rolls, split

Hoppy Raspberry Salsa

Salsa

12 oz. raspberries, fresh or frozen
½ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons minced jalapeño peppers
2 cloves garlic, minced
1 ½ tablespoons sour beer, preferably raspberry (or substitute lime juice)
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons granulated sugar

Equipment

Large skillet
Large mixing bowl

01 / 07

Caramelize the onions

onions

Slowly cook onions in a sauté pan with 2 tablespoons of olive over low heat until they are softened and caramelized (about 45 minutes to 1 hour). Stir only occasionally. At the end of the cooking time, season with a hefty pinch of salt. Set aside.

02 / 07

Prepare the slider ingredients

ingredients

While the onions caramelize, remove the stems and scrape the gills from the portobello mushrooms, then chop the mushrooms finely, along with the red onion and baby spinach for the patty mixture.

03 / 07

Combine the slider mixture

mixture

In a medium mixing bowl, mash half of the black beans using a potato masher or fork until mostly smooth with some chunks remaining. Mix in the remaining half black beans, red onion, baby spinach, mushrooms, ¼ cup JUST Chipotle Mayo, breadcrumbs, garlic, cumin, salt and pepper.

04 / 07

Form the patties

patties

Scoop about 1/3 cup of the black bean mixture and form into a slider patty, about 3-inches in diameter. Set on a parchment-lined baking sheet. Repeat until you’ve made 12 slider patties. Refrigerate the patties for about 30 minutes.

05 / 07

Make the raspberry salsa

salsa

While the patties set, prepare the salsa. If using frozen raspberries, defrost them in a microwave or small skillet. Combine the raspberries, red onion, cilantro, jalapeño, garlic, beer (or lime juice), salt, pepper, cumin and sugar in a medium bowl. Gently mash the berries with a fork to release a bit of the berry juices. Leave large pieces of raspberry in the salsa as they will break down over time. Set the salsa aside and let the flavors meld for about 20 minutes.

06 / 07

Cook the patties

patties

Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering. Add the patties, in batches if needed, and cook for about 4 minutes per side.

07 / 07

Assemble the sliders

sliders

To assemble, spread JUST Chipotle Mayo on the inside of the slider buns. Place a patty on the base of each bun. Top with a big pinch of caramelized onions and a spoonful of raspberry salsa. Serve!