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Black Bean Portobello Mushroom Sliders w/ Bloody Mary Glaze

June 18, 2017

Serves 12
1 15oz can Black Beans
1 Garlic clove Minced
1 tbsp Lime Zest or Marshalls Creek Persian Lime Granules
1 tbsp Lime Juice
1/2 medium Red Onion
1/2 medium Red Bell Pepper
1/2 tsp Black Pepper ground*
1 Egg 🥚
1 cup Portobello Mushrooms🍄
1 tbsp Olive Oil
2 Jalapeños
1/2 cup Panko
2 oz Tomato purée
1 tsp Horseradish powder*
1 tsp Smoked Paprika*
1 tsp Cayenne Pepper
3 tbsp Honey*
2″ Tomatillos sliced

  1. In a food processor, combine oil, egg, black beans, mushrooms, onion, red bell pepper, lime zest, lime juice, garlic, black pepper, Jalapenos, and bread crumbs on a rough chop setting.
  2. You do not want to puree this.
  3. Move to a bowl and complete the formation of a loaf by using your hands to mix.
  4. In a small bowl, mix the tomato puree/juice, honey, paprika, cayenne, and horseradish to make the glaze.
  5. Form 2T size balls of filling and press into a patty.
  6. Cook for 4-5 minutes over medium-high heat on a grill or in a non stick skillet, brushing the patties with the glaze each time you turn them.
  7. The burgers will be done when the center is no longer gooey. Use a toothpick to check. It will come out clean.
  8. Assemble the sliders with the Tomatillo Pickles on top and add another drizzle of glaze.

*ingredients we also stock
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