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Cowboy Pinto Bean Cheeseburger Sliders

Take your guests on an adventure with these small but hearty sliders. Made from Bush’s Best® Low Sodium Pinto Beans and covered with cheese and a zesty enchilada mayo, they’re a sure crowd-pleaser.

Can Do Counter: 38

  • Yields: 29.5 servings
  • Serving Size: 2 patties
  • Prep Time: 10 minutes
  • Cook Time: 2 to 3 minutes (fryer) 10 minutes (oven)
INGREDIENTS QUANTITY

PINTO BEAN CHEESEBURGER SLIDERS

Low Sodium Bush’s Best® Pinto Beans, drained and rinsed1, #10 can
Breadcrumbs, plain5 ½ cups
Cumin, ground3 Tbsp
Garlic cloves6 each
Eggs, large, lightly beaten6 each
Slider rolls, split59 each
American cheese, quartered15 each
Shredded lettuce5.9 oz

ENCHILADA MAYO

Mayonnaise, light¾ cup
Enchilada Sauce, red½ cup

INSTRUCTIONS FOR FRYING:

  1. Pre-heat deep fryer to 350°F.
  2. In a large bowl, combine pinto beans, 3 cups of breadcrumbs, cumin, garlic, and eggs; mix lightly until combined. In batches, transfer to a food processor and pulse ingredients until smooth. Hold refrigerated.
  3. Scoop 1.5 oz of pinto bean mixture, and form into patty, ¼” to ⅜” thick, lightly roll each patty in remaining breadcrumbs to coat. Fry for 2 to 3 minutes, or until internal temperature is 165°F is reached and golden brown on outside. Hold warm for service.
  4. To make one serving, lightly toast inside of each slider. On heel, place patty, quartered slice of cheese, 0.1 oz of lettuce, and 1 tsp of enchilada mayo on crown. Serve two per order.

To make enchilada mayo

  1. In a bowl, combine mayo and sauce; whisk until well combined.
  2. Refrigerate for service.

CONVECTION OVEN INSTRUCTIONS:

  1. Pre-heat convection oven to 400°F or conventional oven to 425°F.
  2. In a large bowl, combine pinto beans, 3 cups of breadcrumbs, cumin, garlic, and eggs; mix lightly until combined. In batches, transfer to a food processor and pulse ingredients until smooth. Hold refrigerated.
  3. Scoop 1.5 oz of pinto bean mixture and form into patty, ¼” to ⅜” thick. Lightly roll each patty in remaining breadcrumbs to coat. Place on a sheet pan lined with parchment paper. Refrigerate until ready to bake.
  4. Bake for 10 minutes, flipping patties after 5 minutes. Internal temperature should reach 165°F. Hold warm for service.
  5. To make one serving, lightly toast inside of each slider. On heel, place patty, quartered slice of cheese, 0.1 oz of lettuce, and 1 tsp of enchilada mayo on crown. Serve two per order.

RECIPE SHEET

Products in this Recipe

Bush's Best low sodium pinto bulk beans are vegetarian beans for the health conscious.

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