Cowboy Pinto Cheeseburger Sliders

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
30

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.

Ingredients

Pinto Bean Cheeseburger Sliders
1, #10 can Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
3 cups Breadcrumbs, plain
3 Tbsp Cumin, ground
6 each Garlic cloves
6 each Eggs, large, lightly beaten
2 ½ cups Bread crumbs, plain
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

Steps

  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”-⅜” thick, lightly roll each patty in remaining breadcrumbs to coat. Fry for 2-3 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.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources