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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.
- Prep Time
10 Mins
- Cook Time
10 Mins
- Serves
29.5
INGREDIENTS
Pinto Bean Cheeseburger Sliders
- 1, #10 can Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 5 ½ cups Breadcrumbs, plain
- 3 Tbsp Cumin, ground
- 6 each Garlic cloves
- 6 each Eggs, large, lightly beaten
- 59 each Slider rolls, split
- 15 each American cheese, quartered
- 5.9 oz Shredded lettuce
Enchilada Mayo
- ¾ cup Mayonnaise, light
- ½ cup Enchilada Sauce, red
INGREDIENTS
Pinto Bean Cheeseburger Sliders
- 1, #10 can Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 5 ½ cups Breadcrumbs, plain
- 3 Tbsp Cumin, ground
- 6 each Garlic cloves
- 6 each Eggs, large, lightly beaten
- 59 each Slider rolls, split
- 15 each American cheese, quartered
- 5.9 oz Shredded lettuce
Enchilada Mayo
- ¾ cup Mayonnaise, light
- ½ cup Enchilada Sauce, red
DIRECTIONS
- INSTRUCTIONS FOR FRYING: Pre-heat deep fryer to 350°F. 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.
- 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.
- CONVECTION OVEN INSTRUCTIONS: Pre-heat convection oven to 400°F or conventional oven to 425°F. 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.
- 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.
- Bake for 10 minutes, flipping patties after 5 minutes. Internal temperature should reach 165°F. Hold warm for service.
- ENCHILADA MAYO: In a bowl, combine mayo and sauce; whisk until well combined. Refrigerate for service.
- TO SERVE: To make one serving, lightly toast inside of each slider bun. 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.
