I adore Chef Chloe and her Mexicali Sliders
Black Bean Patties
4 tablespoons olive oil, divided
1 onion, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 small carrot, peeled and finely diced or shredded (about ½ cup)
½ cup cornmeal
½ cup breadcrumbs
1 tablespoon chili powder
1 teaspoon sea salt
½ cup chopped fresh cilantro
¼ cup water
Spicy Mango Sauce
1 mango, peeled and cut
½ cup sun dried tomatoes, whole or sliced
1 garlic clove
1 tablespoon white or apple cider vinegar
1/8 teaspoon sea salt
3 avocados, halved, pitted, and peeled
2 tablespoons lime or lemon juice
¼ cup salsa fresca
Freshly ground black pepper
12 to 15 mini buns or dinner rolls
To make the Black Bean Patties: In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add onions and let cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl. Reserve skillet for later use.
Add beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, and water to the bowl of onions. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add more water, 1 tablespoon at a time.
Using your hands, form the bean mixture into patties, to match the size of your slider buns. In the reserved nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat, and pan-fry patties about 3 minutes on each side, until lightly browned and crisp. Add more oil to the skillet as needed. Drain patties on paper towels.
To make the Spicy Mango Sauce: Combine all ingredients in a blender and blend until smooth.
To make the Guacamole: In a large bowl, mash together avocado and lime juice, then fold in salsa fresca. Season with salt and pepper to taste.
To assemble the Sliders: Slice each bun in half and layer a couple teaspoons of Spicy Mango Sauce, 1 Black Bean Patty, and about a tablespoon of Guacamole. If you have extra Spicy Mango Sauce, you can use it as a dip for your fries!