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
- 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.
- Place half of mushrooms on a microwave-safe plate; microwave at high for 5 minutes, stirring mushrooms once. Repeat procedure with remaining mushroom slices.
- 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.
- 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.
- Combine avocado, orange sections, and remaining 1/4 tsp salt. Serve with sliders. Serves 4.