I’m here in Washington, DC speaking and performing at the spectacular Green Festival where I’ll be cooking up these yummy earthburger sliders today at 1PM! I’ve put a spin on my typical burgers by replacing the rice with quinoa for an added boost of protein. Hope you enjoy! And if you are in DC make sure to stop by for some vegan sunshine! xo
makes 24 mini-burgers
What you’ll need:
2 cups (1 15 oz. can) black beans
2 cups (1 15 oz. can) pinto beans
1/2 medium onion, chopped
4 cloves of garlic, chopped
1 cup cooked quinoa
1/4 cup plain breadcrumbs
1/2 cup oats
1 ear of corn, zipped
1-2 roma tomatoes, deseeded and diced
1 tbsp. soy sauce
1 tbsp. nutritional yeast
2 tsp. paprika
2 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper (more if you like it spicy!)
1/2 tsp. salt
What you’ll do:
With your hands or a potato masher, smash the onions, garlic, and beans until about half the beans are mashed. Add in the rest of the ingredients and mix well. Form the mix into slider size patties and fry in a frying pan sprayed with cooking spray on medium-high heat for about 3 minutes on either side or until golden and slightly crispy. Enjoy!
Have fun in DC! Love these cute sliders:-)
are these those AMAZING sliders you made at the beach for us???
Changed up the recipe a little bit Lynn, let me know when I can make them for you 🙂
What does the nutritional yeast do for your veggie burgers? I was surprised to see it as an ingredient. Thanks!
I always like to add nutritional yeast to recipes because of the B-12 benefits. I like it in this recipe because it adds a little bit of a cheese flavor to the burger 🙂
Thanks for the nutritional yeast, tip. I’m going to add it to my super tasty tofu stir-fry!
The first batch of Earthburger Sliders were such a big hit that I gave frozen burgers wrapped with a printout of your recipe as Christmas gifts.
Today, I’m making up a second batch to freeze for future “quick & easy” dinners.
It’s totally true…you are a Veggie-Dream-Girl