Black Bean Sliders with Avocado Mayonnaise

Black Bean Sliders with Avocado Mayonnaise |
I love black beans.  I incorporate them into a lot of my cooking.  I enjoy tossing them in soups and salads, in a variety of chicken and rice dishes and even just to snack on.
I also love making dishes into smaller individual size portions.  Not only do individual size dishes look cute when serving but its great for portion control too.  And who doesn’t love getting a dish served to them that is all for themselves?
Same kind of goes with these cute little sliders.  I think sliders are cute and fun.  They serve as great appetizers when entertaining, but also fun for weeknight dinner.  
The term “slider” originated from the fast food restaurant White Castle.  Thanks to Wikipedia I recently learned that myself.  I have to love Wikipedia.  Now only if Wikipedia was around when I was in school.  When I was in school we still went to the library and got our information from encyclopedias and didn’t have little sliders to enjoy after school.  Those were the days. 
These tasty little black bean sliders are packed full of flavor and mighty good.  The twins and Mr. Mother Thyme loved these.  I topped these with a simple avocado mayonnaise.  I love the combination of black beans and guacamole, so I thought making an avocado mayonnaise would be a nice alternative as well.  
Black Bean Sliders with Avocado Mayonnaise |

Black Bean Sliders with Avocado Mayonnaise
Prep time
Cook time
Total time
Serves: 12 sliders
  • 2 garlic cloves, minced
  • 1 cup white onion, diced
  • 2 15.5oz cans black beans, rinsed and drained
  • ½ cup corn (frozen and thawed)
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon Sriracha
  • 1 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅔ cup Panko bread crumbs
  • 1½ tablespoons olive oil
Avocado Mayonniase
  • ½ cup mashed avocado (about ½ an avocado)
  • ½ cup light mayonnaise (or regular)
  • 1 teaspoon fresh lime juice
  1. Heat 1-2 teaspoons of olive oil in a medium skillet over medium heat. Add garlic and onion and saute until onions are tender. Remove from heat and set aside.
  2. In a large bowl mash black beans using a potato masher until desired consistency. Add in corn, ketchup, soy sauce, cumin, Sriracha, cilantro, salt and pepper, onion and garlic and until well combined. Fold in bread crumbs until mixture holds together. Form into patties and chill for 10-15 minutes.
  3. Heat olive oil in skillet over medium heat. Cook burgers until crispy, about 5 minutes per side.
Avocado Mayonnaise
  1. Combine all ingredients in a small bowl and stir until combined. Chill for 15 minutes and serve as desired.
Black Bean Burgers adapted from: Bake Your Day

Black Bean Sliders with Avocado Mayonnaise |


  1. says

    I love individual sized foods too! These look wonderful, such a great idea to turn them into sliders. And I’m so glad your family liked them, they are one of our favorite meals! LOVE the avocado mayo too, avocados are my favorite topping on these!

  2. says

    There’s something fun about eating small versions of things. Maybe it takes us back to being little kiddies. These look delicious!

    I remember going to the library too and reading through book after book and taking notes. Oh the good old days!

  3. says

    You could but I really think its best with just the black beans. If you want you could cut the recipe in half and just do it with the one can black beans. If you do it with the refried beans it will definitely change the texture and the taste. I have never tried it that way so I don’t know how the outcome would be. If you try it that way let me know how it turns out for you.

  4. Anonymous says

    Me again! I ended up doing 1 can kuner’s soutwestern refried black beans and 1 can traditional black beans (I just couldn’t bring myself to go to the store for 1 can of beans!). I also added some penzey’s arizona dreaming and extra sriracha- we like it hot. They turned out great! I made the patties slightly thinner than I would have originally, just to avoid any risk of them being mushy from the refrieds. I would definitely make them again, your way or mine depending on what’s in the pantry! Everyone loved the avocado mayo, too. Thanks!

  5. Susan Connelly says

    Love these. I substituted 1/2 cup shelled edamame for the corn and it was delish…an extra bump of protein and I didn’t have corn!

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