Black Bean Sliders with Sriracha Mayo

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Cooking spray
• 1-15 ounce can black beans, drained and rinsed
• 1 medium green pepper, roughly chopped
• 1/2 medium onion, roughly chopped
• 3 garlic cloves
• 1 egg
• 1 tablespoon chili powder
• Salt and pepper, to taste
• 1 teaspoon Sriracha sauce
• 2 cups breadcrumbs
• 12 lettuce leaves
• 12 red onion slices
• 12 whole wheat slider buns
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons Sriracha sauce
• Salt and pepper, to tasted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a food processor, pulse the drained and rinsed black beans, green pepper, half onion and garlic cloves until finely chopped but still textured, not a paste.

2. Transfer the mixture to a bowl and stir in the egg, chili powder, 1 teaspoon Sriracha sauce, 2 cups breadcrumbs, and salt and pepper to taste.

3. Shape the mixture into 12 small patties, about 1/2 inch (1.3 cm) thick, and refrigerate them for 15 minutes so they firm up.

4. While the patties chill, stir together the mayonnaise, Dijon mustard and 2 tablespoons Sriracha sauce in a small bowl. Season with a pinch of salt and pepper, then refrigerate until serving.

5. Coat a large skillet with cooking spray and heat over medium heat. Cook the patties in batches for 4 to 5 minutes per side, until deeply golden, firm and heated through, adding more spray as needed.

6. Toast the cut sides of the slider buns in the skillet or a toaster for about 1 minute, if desired.

7. Spread the Sriracha mayo on the bottom halves of the buns, then add a patty, a lettuce leaf and a red onion slice. Top with the bun tops and serve warm.