Description
These sliders are a fun and spicy finger food for your Superbowl party. They are good for you and pack a tasty kick!
Ingredients
- FOR THE PATTIES:
- 1 Tablespoon Ground Flax Seeds
- 2 Tablespoons Water
- 2 cans (15 Oz. Size) Black Soy Beans, Drained And Rinsed
- ½ cups Red Pepper, Minced
- ½ cups White Onion, Minced
- ½ cups Organic Bread Crumbs
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- 1-½ Tablespoon Olive Oil
- FOR THE CHIPOTLE AVOCADO LIME MAYO:
- 4 Tablespoons Vegan Mayo (or Your Mayo Of Choice)
- 1 whole Avocado
- 1 whole Lime, Juiced
- ½ teaspoons Dry Chipotle Chili Powder
- ⅛ teaspoons Salt
- FOR THE ASSEMBLY:
- 12 whole Small Dinner Rolls, Cut In Half Sandwich Style
- 1 cup Cherry Tomatoes Sliced Into Rounds
- ½ cups Red Onion Broken Apart Into Small Rings, Or Roughly Chopped
- 12 whole Red Leaf Lettuce Leaves
- 12 whole Toothpicks
- FOR THE PATTIES:
- 1 Tablespoon Ground Flax Seeds
- 2 Tablespoons Water
- 2 cans (15 Oz. Size) Black Soy Beans, Drained And Rinsed
- ½ cups Red Pepper, Minced
- ½ cups White Onion, Minced
- ½ cups Organic Bread Crumbs
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- 1-½ Tablespoon Olive Oil
- FOR THE CHIPOTLE AVOCADO LIME MAYO:
- 4 Tablespoons Vegan Mayo (or Your Mayo Of Choice)
- 1 whole Avocado
- 1 whole Lime, Juiced
- ½ teaspoons Dry Chipotle Chili Powder
- ⅛ teaspoons Salt
- FOR THE ASSEMBLY:
- 12 whole Small Dinner Rolls, Cut In Half Sandwich Style
- 1 cup Cherry Tomatoes Sliced Into Rounds
- ½ cups Red Onion Broken Apart Into Small Rings, Or Roughly Chopped
- 12 whole Red Leaf Lettuce Leaves
- 12 whole Toothpicks
Preparation
1. Mix the ground flax seeds with the water in a small bowl and then set aside. The flax seed and water mixture will serve as a binder, much like an egg would.
2. Drain and rinse your black soy beans and then mash with a potato masher or a fork until they are mostly squished.
3. Add the pepper and onion into the smashed soy beans. Next add the breadcrumbs, flax mixture, and salt and pepper. Mix everything together until combined.
4. Next, form your mixture into 12 patties. I eyed the appropriate size by looking at my dinner roll while I worked.
5. Heat your skillet over medium-low heat with just enough olive oil to completely coat the bottom of the pan. Once heated add your patties in an even layer but don’t crowd the pan. Cook for about 5 minutes on each side or until browned and then remove from the pan.
6. Before turning off your burner, toast your dinner rolls on a griddle until lightly browned, 2-3 minutes.
7. Now it’s time to make your mayo, which I actually did while I was cooking the burger patties. In a dish combine vegan mayo, avocado flesh, lime juice, chipotle powder, and salt. Mix together until well-combined and smooth.
8. Next, prep your toppers, which I also did while I was cooking the patties.
9. Lastly, assemble your Game Day Chipotle Vegan Sliders. Spread the mayo onto the cut side of each side of the dinner roll, add the burger patty, top with veggies and the top of the bun. Use a toothpick to hold it all together.
Note: Sometimes ground flax seeds are hard to find at the grocery story, so you can always grind 2 teaspoons of whole flax seeds in a coffee grinder to equal 1 tablespoon of ground.
