Black Bean and Mushroom Sliders

I have a confession to make: I love sneaking vegetables.

Before you go thinking that I’m a closet vegetable eater, let me clarify that I love masking veggies in dishes as a way for my family to eat them greens!

When my one and a half year old was a baby, he would eat anything I put in front of him. Whether it was a pureed kale and apple combo or quinoa and broccoli, he was just happy to be eating. Now that he is a bit older, its more difficult to get him to eat veggies unless they are cooked and seasoned juuuust right. And what he likes one week isn’t always consistent from week to week. Don’t get me wrong, he is a fabulous eater, but I’d love it if he ate more veggies.

I came across this Cooking Light recipe for Black Bean and Mushroom Sliders. Since I love mushrooms, and my family does not, I thought this would be a perfect opportunity for me to partake in some veggie-sneaking. The recipe looked appealingly simple, with close to no chopping involved…but you do have to get out the food processor. With the addition of a soft whole wheat slider bun, mashed avocado and whatever other toppings are desired, I had a feeling I could get this one past my family. Well, this was all very anti-climactic because the night I made the sliders, my son got sick and had no interest in eating – boo! I can tell you, however, that they did get my husband’s stamp of approval and he doesn’t even like mushrooms OR beans. Win! I owe it to the onion, cumin and lemon juice for adding great flavors to these delicious little meatless burgers.

This was not my first vegetable-sneaking success story, but definitely one of the more notable ones! Stay tuned for more veggie disguising recipes in the near future.

P.S. Have you ever heard of Jessica Seinfeld’s cookbook, Deceptively Delicious?! She has a whole book devoted to vegetable hiding!

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Black Bean and Mushroom Sliders

Yield: 8 sliders

Recipe from Cooking Light, with slight preparation differences

What You Need

  • 8 whole-wheat slider buns
  • 12 ounces cremini mushrooms, pre-sliced
  • 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
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg white
  • 1/3 cup whole wheat breadcrumbs
  • 2 teaspoons canola oil, divided
  • 2 avocados, mashed and seasoned with salt and pepper
  • Additional topping recommendations: ketchup, tomato, and lettuce

What To Do

  1. Place half of mushrooms on a microwave-safe plate; microwave at HIGH for 5 minutes, stirring mushrooms once. Repeat procedure with remaining mushroom slices.
  2. 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 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.
  3. 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 mashed avocado and/or other desired toppings.
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