Black Bean and Mushroom Sliders with Avocado and Orange Salad

Pinto beans will serve as a nice fiber-packed substitute for the black beans, and will also work with the flavors of this burger.



  • 8 whole-wheat slider buns
  • 12 ounces cremini mushrooms, cut into 1/4-inch-thick slices
  • 3 green onions
  • 2 garlic cloves
  • 1 15-ounce can unsalted black beans, rinsed and drained
  • 2 tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 3/8 tsp sea salt, divided
  • 1/4 tsp freshly ground black pepper
  • 1 egg
  • 2 tsp canola oil, divided
  • 4 tbsp canola mayonnaise
  • 1 avocado, peeled and diced
  • 3 oranges, cut into sections


  1. Hollow out top halves of buns, leaving a 1/2-inch-thick shell. Place the torn bread in a food processor; pulse until coarse crumbs form. Place crumbs in a large nonstick skillet over medium heat; cook 3 minutes or until toasted, stirring frequently. Cool completely.
  2. Place half of mushrooms on a microwave-safe plate; microwave at high for 5 minutes, stirring mushrooms once. Repeat procedure with remaining mushroom slices.
  3. 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 reserved breadcrumbs, lemon juice, cumin, 1/4 tsp salt, pepper, and egg. Divide bean mixture into 8 equal portions, shaping each into a 3/4-inch-thick patty.
  4. Heat a skillet over medium heat. Add 1 tsp 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 mayonnaise.
  5. Combine avocado, orange sections, and remaining 1/4 tsp salt. Serve with sliders. Serves 4.

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