Cilantro Bean Sliders with Creamy Coleslaw
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
For the Sliders
  • 1 can black beansrinsed, 15 ounce
  • 2cloves garlicminced and divided
  • 1/2teaspoon ground cumin
  • 1/2teaspoon Saltdivided
  • 1/8teaspoon black pepper
  • 1/4cup panko breadcrumbs
  • 1/2cup cilantrochopped and divided
  • 1 egglightly beaten
For the Slaw
  • 1head green cabbagefinely shredded
  • 2 Carrotsfinely shredded
  • 3/4cup mayonnaise
  • 2tablespoons sour cream
  • 2tablespoons sugarto taste
  • 2tablespoons white vinegar
  • 1tablespoon dry mustard
  • 2teaspoons celery salt
  • 1/4teaspoon Salt
  • Dash black pepper
To Make the Patties
  1. Combine beans, garlic, cumin, salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in panko, cilantro, and egg.
  2. Divide the mixture into equal portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
To Make the Slaw
  1. Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Cooking and Assembling the Sliders
  1. Heat oil in a nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with slaw. Serve the remaining slaw on the side.