Greek Black Bean Sliders made with black beans, oregano, sun dried tomatoes, mushrooms, oats and Feta cheese are a heart healthy, tasty meatless lunch or dinner idea.
Today is National Cheeseburger Day and who doesn’t love a good cheeseburger every now and then! So to honor this event, I decided to try a burger that I have never eaten, let alone make…the black bean burger!
According to an article last fall on DoctorOz.com, eating beans several times per week may lower the risk of diabetes, heart disease, colorectal cancer, and helps with weight management.
Since beans are hearty, they also fill you up faster causing you to eat less. If you haven’t noticed, I have this new found love for beans. I never particularly cared for them growing up, but I’ve been trying to incorporate them more and more into my family’s diet.
I originally tried to make these even healthier by grilling them, but they just flattened out into a big, old bean mess; so frying them in small amount of oil was definitely the way to go.
Since it is Cheeseburger Day, I opted to put the cheese on the inside (my personal preference) since I don’t eat the slider bun, but you could also sprinkle it on top before adding it to your bun.
This distinctive burger was loaded with my favorite flavors and was much easier to make than I had originally thought. My family loved these Greek Black Bean Sliders, I hope you will too. ~Enjoy!
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Greek Black Bean Sliders
- Place the black beans in a bowl and mash them with a fork; then add the scallions, oregano and Feta cheese.
- Place the garlic, sun dried tomatoes, and mushrooms into a food processor. Pulse until the pieces are finely chopped and add to the beans.
- Next, add the oats to the food processor and pulse until they are finely ground; then add these to the bean mixture.
- Mix all ingredients together until well blended; then divide into eight portions. Roll each portion into a ball (about 2-3"), then flatten.
- Heat a non-stick frying pan and drizzle some oil on the pan. Add the bean burgers and brown about 2 minutes per side. Remove from pan and let drain on paper towels to remove any excess oil.