Yum Yum Veggie Sliders with California Raisins

Serves: 
12 servings

Vegetarians can join in on the fun with these sliders made with black beans, sweet red peppers, onion, celery, garlic and California raisins.

Ingredients

 

1 16-oz. can black beans, drained, rinsed
1⁄2 small sweet red pepper, diced small (about 1⁄3 cup)
1⁄2 small onion, diced small (about 1⁄3 cup)
1 celery stalk, diced small (about 1⁄3 cup)
3 cloves garlic, peeled, minced
1⁄3 cup California raisins, chopped fine
1 egg
1⁄2 tsp. salt
1 tsp. chili powder
1⁄2 tsp. chipotle powder
2 tsp. ground cumin
3⁄4 cup dry breadcrumbs
1⁄2 cup cooked, cooled quinoa (optional)
12 small whole-wheat rolls

Steps

 

1. If grilling, preheat outdoor grill to high heat and lightly oil sheet of aluminum foil. If baking, preheat oven to 375°F and lightly oil baking sheet. 
 
2. In medium bowl, mash black beans with fork or potato masher until thick and pasty. In small bowl, mix diced pepper, onion, celery, garlic and raisins. Stir raisin mixture into beans.  
 
3. In another small bowl, stir together egg, salt, chili powder, chipotle powder and cumin. Stir egg mixture into mashed beans. Mix in breadcrumbs and quinoa, if using, until mixture is sticky and holds together. Divide mixture into small patties.
 
4. To cook on grill, arrange patties in single layer on foil. Grill 8 minutes on each side. If baking in oven, place patties on baking sheet and bake 10 minutes on each side. 
 
5. Place cooked patties on roll and serve with avocado, lettuce, tomato and cilantro. 
 
Recipe  by California Raisin Marketing Board

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources