Cook: MM Mexicali Sliders

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

Sea salt

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!


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