.black bean sliders.

i'm sure you've heard the expression 'sing it from the rooftops.' we tend to declare it in times of great victory or overwhelming love. so, would you think it odd for me to do just that- sing it from the rooftops about these black bean sliders? no, i do not have a fever. they're just that good.

let's climb the stairs to the rooftop together. dice up half of a small to medium onion and some garlic cloves. toss them in a little olive oil over medium heat until they are aromatic and tender.

in a medium-sized bowl, mix together 1/2 cup bread crumbs for texture, 1/4 cup chopped cilantro for pizazz, 1 tbs taco seasoning for flavor, and a few dashes of salt for good measure. throw some over your shoulder and let's keep climbing.

now, add in your onion and garlic medley and stir it up, baby! drain one can of black beans and pour the beans themselves into your bowl and add an egg. keep stirring to make sure the egg sticks to everything and is well beaten. the egg is what will hold your patties together when the time comes. if you're feeling frisky, grate in a little carrot. this is completely optional.

still with me? good, let's keep it moving. you want your black bean burgers to form patties and so that means you need the ingredients mooshed up. feel free to use anything you've got on you to mash, smoosh and moosh. i was going to say something disgusting like, don't use your foot because that's just gross and then thought better of it. personally, i used a potato masher and that worked really well. you don't want to mash it completely; as leaving some chunks of whole beans adds a nice texture to the burger.

let your mixture rest in the fridge for 5 to 10 minutes. we're all a little tired after so much climbing to make it to the top. plus, it will be easier to form your burgers with the black bean mixture somewhat stiff. in the meantime, let's reflect on how ridiculous it is to grate baby carrots. don't be ridiculous like me.

to form your patties, take rounds of the mixture and pat them into little discs. you're using the same process you would for any hamburger patty, but just making them mini to fit in the slider category. if you're not in the mood for sliders or only have bigger buns (and you can not lie), then go ahead and make regular-sized patties. i was able to make a dozen sliders. once your patties are formed, put them back in the fridge to firm up for another 15 to 20 minutes.

still working our way up...heat a tbs of olive oil in a pan over medium-high heat. place a few of your slider black bean patties in the pan and let cook for 3 to 6 minutes. flip them over with a spatula and cook the other side for the same amount of time. remove and add another 1/2-1 tbs of olive oil to your pan and get started on your next batch. continue this process until they are all cooked.

now, how you set up, decorate, doll-up, eat your black bean sliders is up to you. i made a little condiments carrier with cheddar cheese, jalapenos, sour cream, salsa, avocado and also had out ketchup, mayo, american cheese and fake bacon. each slider my eye guy and i made had a different little bit of this and a varying little bit of that.

i don't know about you, but i'm almost out of breath as i take that first bite and make my way to the top.

ahhhhhhhhhhhhhhh!!!!!! that's me singing operetta-like because these sliders are just that good. they're a great meat-free alternative that doesn't scream vegetarian. we are only singing songs of delight and yumminess for this one.

go ahead and try it for yourself, and together, we shall harmonize our happiness over this meal.

black bean sliders
yields 12 sliders
what you need
1/2 of an onion (i used yellow)
1 big or 2 small cloves of garlic
2-4 tbs of olive oil (a little for sauteing onions and garlic, the rest for patties)
1 tbs of taco seasoning
a little salt for good measure
1/4 cup chopped cilantro
1/2 cup of bread crumbs
1 egg
1 can of black beans
a wee bit of shredded carrot if you're feeling frisky

what to do
saute your onion and garlic on a stovetop set on medium heat with a little bit of olive oil. in a medium sized bowl, mix together your bread crumbs, chopped cilantro, taco seasoning, and a few dashes of salt. if you think the taco seasoning will be salty enough for you, leave the salt out altogether. once your onion and garlic is as tender as you'd like it (mine took about 15 minutes over medium heat), add it to your other ingredients.

then, mix in with a fork or whisk your egg to pull all the dry ingredients together. drain your can of beans first and then add the black beans to your mix. mash the tar out of it with a fork or a potato masher or with your fist if you're having a bad day.

set your bowl in the refrigerator to firm up for about five minutes before you try to form your black bean burger patties.

you have a choice of making fun, little sliders or full size patties. i made one dozen sliders; so, i assume you could make 4-6 normal sized patties. once your patties are formed, now put them back in the refrigerator to firm up for 20 minutes. this will just make it a little easier to cook.

heat a pan on your stovetop to medium-high and add a tablespoon of olive oil. place a batch of black bean burgers in the pan and let cook for around 3-6 minutes on each side. before making your next batch, replenish a little of the absorbed olive oil.

feel free to dress up your burgers any way you'd like. these are an impressive meat-free way to enjoy dinner.