Black Bean Portobello Mushroom Sliders with Bloody Mary Glaze
In the midst of creating “Slider Madness” for a Super Bowl party, I had to add a low sodium vegetarian option to the mix. With Low Sodium Bloody Marys already on the menu, Black Bean Portobello Sliders with Bloody Mary Glaze makes perfect sense! With these, our trio of sliders is complete. It joins the Creamy Buffalo Chicken Sliders with Pickled Celery Relish and our Honey Sriracha Tuna Sliders with Pineapple Salsa to make our gameday choices complete.
I’ve had garden burgers and veggie burgers in the past. Most tend to be extra dry, and many tend to taste like a thick bean dip or hummus. I think I found a great balance by adding portobello mushrooms (the steak of the vegetable world) into the mix. Panko Bread Crumbs also help pull this more into the “burger” category. Jalapenos and Horseradish from the Bloody Mary glaze gives it a nice zing. A few slices of Tomatillo pickled in vinegar give you the crisp “pickle” mouth feel to this slider as well.
Once again, our roll of choice is King’s Hawaiian sweet rolls as they are only 80 mg per roll. (Wish I worked with them for as much as I use them. Hint hint King’s People! ;)) Ok, the roll is 80 mg. and the filling is 26.1 mg, so each slider has 106.1 mg. For all my other Super Bowl Recipes go here.
Let’s get right to the recipe:
Black Bean Portobello Mushroom Sliders with Bloody Mary Glaze
Black Bean Portobello Mushroom Sliders with Bloody Mary Glaze
Ingredients
- 1 15 oz can Black Beans no salt added and lowest sodium
- 1 Clove Garlic - Minced
- 1 T Lime zest
- 1 T Lime Juice
- 1/2 Medium Red Onion Diced
- 1/2 Medium Red Bell Pepper Diced
- 1/2 tsp Black Pepper ground
- 1 Egg optional
- 1 cup Portobello Mushrooms (rinsed gutted, and chopped)
- 1 T Olive oil
- 2 Jalapenos - Chopped seeds and ribs removed
- 1/2 cup Panko Bread Crumbs
- 2 oz Tomato Puree or Juice lowest sodium possible
- 1 tsp Low Sodium Prepared Horseradish more or less based on heat desired
- 1 tsp Smoked Paprika
- 1 tsp Cayenne Pepper
- 3 T Honey
- 2 in Tomatillos sliced and soaked vinegar for 30 minutes
Instructions
- In a food processor, combine oil, egg, black beans, mushrooms, onion, red bell pepper, lime zest, lime juice, garlic, black pepper, Jalapenos, and bread crumbs on a rough chop setting.
- You do not want to puree this.
- Move to a bowl and complete the formation of a loaf by using your hands to mix.
- In a small bowl, mix the tomato puree/juice, honey, paprika, cayenne, and horseradish to make the glaze.
- Form 2T size balls of filling and press into a patty.
- Cook for 4-5 minutes over medium-high heat on a grill or in a non stick skillet, brushing the patties with the glaze each time you turn them.
- The burgers will be done when the center is no longer gooey. Use a toothpick to check. It will come out clean.
- Assemble the sliders with the Tomatillo Pickles on top and add another drizzle of glaze.
Notes
Nutrition