Tuesday, July 24, 2012

Hoisin-Glazed Black Bean Sliders with Asian Slaw & Sriracha Mayo


Happy #MeatlessMonday! I have been wanting to share a black bean burger recipe for awhile now, so I'm excited about this post. It just so happens that I've been cooking Asian food the past few days and still had Hoisin sauce on the brain when I came across this delicious burger recipe by Food Network. Although it was written with beef in mind, I knew I could use the glaze as a great way to kick up my signature black bean burgers. I have no doubts that these sliders will definitely get your dinner guests excited about vegetarian cooking. Chopped mushrooms help to keep the burgers nice and moist during the cooking process, and the sweet Hoisin sauce adds a nice caramelized finish to the burgers in contrast to a tangy slaw and spicy mayo sauce. The recipe as written is not vegan, but can be made vegan by using flax seed as an eggless binder, and vegan mayo. Try serving these sliders with baked sweet potato fries or kale chips to get some extra veggies on your plates!

Hoisin-Glazed Black Bean Sliders with Asian Slaw & Sriracha Mayo

Ingredients:
15 oz. can organic black beans, rinsed & drained
1/2 red bell pepper, diced
1/2 sweet white onion, diced
2 portobello mushroom caps, diced
1" piece fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 Tbsp chopped cilantro
2 eggs, beaten
1 to 1 1/2 c. Panko bread crumbs as needed
1/2 tsp white pepper
1/2 small cucumber, thinly sliced
Fresh dinner rolls or hamburger buns
1 - 2 Tbsp sesame oil
Fat-free nonstick cooking spray

For the glaze:
3 Tbsp Hoisin sauce
1 Tbsp honey
1 Tbsp seasoned rice wine vinegar
1 Tbsp soy sauce

For the spicy mayo:
1/4 c. mayo
1 - 2 Tbsp Sriracha Chili Sauce
Drizzle of honey
Splash of lime juice, to taste
Splash of soy sauce, to taste
Splash of seasoned rice wine vinegar, to taste

For the Asian slaw:
1 c. shredded or chopped red cabbage
1 c. shredded or chopped green cabbage
1/4 c. sliced green onions
1/4 c. roughly chopped cilantro
Juice of 1 lime
1 - 2 Tbsp seasoned rice wine vinegar, to taste
Splash of soy sauce, to taste

Servings: 4 - 6 (approximately 4 regular sized burgers or up to 6 sliders)
Prep Time: 20 min
Cook Time: 30 min
Equipment Needed: Large nonstick skillet, baking sheet 

I like to prepare my slaw about 15 minutes or so before serving so the flavors have time to marry but the red cabbage doesn't completely bleed out. 


Combine the cabbage, green onions and chopped cilantro in a small bowl. I learned a cool tip for using kitchen shears to slice the green onion directly into your bowl or pan instead of using a knife which tends to tear the onion more easily.


Add the lime juice, soy sauce, rice wine vinegar and white pepper, adjust seasonings to taste. I used a roasted garlic flavored rice wine vinegar which added a nice hint of garlic to the slaw without overpowering it. Keep in mind the flavors do intensify a little bit as this sits so remember you can always add more later. You don't want the slaw to have too much liquid as it will cause cabbage to wilt faster. The crunchiness of the cabbage adds a nice texture contrast to the black bean burger.


To create the Hoisin glaze, combine Hoisin sauce, seasoned rice wine vinegar, honey and soy sauce in a small dish. Stir to incorporate honey well.



To prepare the burgers, preheat oven to 350°. Spray skillet with nonstick cooking spray and heat over medium heat. Once hot, add a tablespoon of sesame oil. 


When oil is hot, add garlic and ginger and saute until fragrant, 1 -2 minutes.


Add the chopped onions and red peppers and saute until softened, 1 -2 minutes.


Add the chopped mushrooms and continue to saute until all veggies are cooked but not browned, another 2 -3 minutes.


Transfer cooked veggies to a large bowl and allow to cool slightly. Add the chopped cilantro and can of rinsed & drained black beans. Using a potato masher, partially mash the beans, leaving some of the beans whole. The idea is to create a little bit of a paste while maintaining the texture of the beans.


Gently beat 2 eggs. To make a vegan substitute, 2 tablespoons of finely ground flax seed can be dissolved in 4 - 6 tablespoons of water and allowed to sit until an "eggy" consistency.


Add the eggs, 2 tablespoons of the Hoisin glaze, a drizzle of sesame oil and the white pepper. Mix well. 


Add 1/4 cup of Panko bread crumbs at a time until the mixture is able to be formed into patties.  It should still be fairly moist. You will want to use your hands from this point forward.


Separate black bean mix into equal parts and form into patties. Use your hands to pack these pretty well to help them stay together better while cooking.


Wipe down skillet and spray lightly with nonstick cooking spray. Heat to medium and add a few drops of sesame oil. Pan fry the black bean patties on both sides just to get a nice crust on them, 1 - 2 minutes per side depending on the size of patties.


Transfer patties to a cooking sheet lightly sprayed with nonstick cooking spray. I use these disposable broiling pans which are 99 cents for a 3 pack and do just fine for a job like this. Bake in center rack of oven for 10 minutes. Alternatively, these would probably be great on the grill I just can't personally attest for the results myself!


While black bean burgers are baking, prepare the spicy mayo. Combine mayo, Sriracha sauce to taste, honey, and a splash each of lime juice and rice wine vinegar. If you haven't already done so, slice cucumbers for garnish.



Remove pan from oven and baste patties (top & bottom) with remaining Hoisin glaze. Return to oven and bake 5 minutes. If desired, lightly toast your hamburger buns at this point too.


To build the sliders, spread a layer of mayo on each of the bun halves. Top with a few slices of cucumber, followed by the black bean burger and a heaping spoon of coleslaw. Top with the other side of the hamburger bun. Serve immediately. Enjoy!