Black Bean Sliders with Avacado Mayo

Veggie burgers aren't usually my thing.  BUT, I've been wanting to have some meatless dinners during the week.  Because let's face it, quality meat is expensive.  So I came across this recipe from The Tolerant Vegan, and it was pretty darn tasty.   As I've told you before, I only share recipes that stand out in my home.

Although these burgers are a bit crumbly, it is worth the mess in your lap to eat them.

Salsa Verde Burgers with Avocado Mayo

Salsa Verde Sliders with Avocado Mayo
Recipe found at: http://thetolerantvegan.com/2011/06/salsa-verde-sliders/ 
Makes 12 mini burgers

Ingredients:

• 1/4 cup olive oil
• 1 yellow onion, diced
• 1 14 oz. can black beans, drained and rinsed
• 1/4 cup diced carrots
• 1/4 cup corn
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped spinach
• ½ cup cornmeal
• ½ cup panko breadcrumbs
• 1 teaspoon sea salt
• 1/2 cup salsa verde
• 12 slider buns of your choice
• 1 avocado (pitted, meat only)
• 1/2 cup  mayonnaise or veganaise
• 1 clove of garlic, finely chopped
• mini heirloom tomatoes for topping (optional)

Directions:

1. Saute the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.
2. Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.
3. Add in the salsa verde and use your hands to form patties.
4. Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.
5. While the burgers are cooking, whip up the mayo by placing the avocado, mayo and garlic in a bowl and stirring with a fork until combined.
6. Place the burgers on the buns, top with mayo (and put mayo on the bottom if you're like me and you love a mess) and tomatoes. 

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