Salsa & Spice give these meatless sliders a ton of flavor which make it the perfect addition to your next dinner or get-together.
1/2 cup spicy salsa (as hot as you can handle)
1- 15oz cans of black beans, drained
1- 15oz can of navy beans, liquid reserved for aquafaba recipes
1 cup crushed gluten-free tortilla chips
1/2 cup red onion, finely diced
1 flax egg (1.5 TB flax meal + 3 TB liquid from salsa)
3 tablespoon vegan mayo (Vegenaise or Just Mayo)
4 teaspoon chili powder
3 teaspoons cumin
3/4 teaspoon sea salt
3 tablespoon olive oil
mini slider buns
lettuce or spinach leaves
Place fine mesh strainer over a small bowl. Pour salsa inside strainer and gently push down to remove extra liquid. Place salsa in a larger bowl.
Make your flax egg using the liquid from salsa. If you need any additional liquid, just make up the difference with water. Set aside.
Add beans to salsa and mash until no whole beans remain (or toss in processor and pulse a few times). Toss in tortilla chips, onion, mayo, chili, cumin, salt, and flax egg. Mix until incorporated and let stand 5-10 minutes as you get your griddle hot.
Drizzle griddle or non-stick skillet with oil and heat on medium high. Reduce to medium. Form bean mix into small burgers using an ice cream scoop, place on heated griddle then gently press down to form burger shape. Cook 3-4 minutes per side, until lightly browned and heather through.
Repeat until all burgers are done.
Serve on small slider buns and top with guacamole, sliced tomatoes, greens, onions and sour cream.
- The recipe itself if GF, however, be sure to use GF buns to keep it safe.
- Keep those broken pieces from the bottom of your tortilla chips in a little baggie. Crush them and use those for the crumbs.
- Category: Dinner
- Cuisine: vegan, nut-free, gf option