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Beef and Black Bean Sliders (Melissa d'Arabian) Recipe

Beef and Black Bean Sliders (Melissa d'Arabian) Recipe

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Beef and Black Bean Sliders (Melissa d'Arabian)

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Ingredients:

Serving

1/4 cup cooked black beans
2 tbsp olive oil
1 tsp garlic powder
kosher salt and freshly ground black pepper
1/2 lb ground beef
1 tbsp dijon mustard
8 mini- hamburger buns
grilled crunchy coleslaw , recipe follows
1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together
2 tbsp canola or vegetable oil
1 tbsp sugar
kosher salt and freshly ground black pepper
1 tsp finely grated orange zest
1 tsp dijon mustard
1 tbsp fresh orange juice
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 green onion, chopped

Directions:

Preheat the grill. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Using a pastry brush, lightly coat the outside of the patties with mustard. Lightly brush the grill with the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half and brush with the remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw.
Grilled Crunchy Coleslaw:
Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	821.04 Kcal (3438 kJ)
Calories from fat	375.39 Kcal
		% Daily Value*
Total Fat	41.71g	64%
Cholesterol	45.15mg	15%
Sodium	666.86mg	28%
Potassium	507.38mg	11%
Total Carbs	85.65g	29%
Sugars	20.72g	83%
Dietary Fiber	5.51g	22%
Protein	27.31g	55%
Vitamin C	67.9mg	113%
Iron	4.8mg	27%
Calcium	108.4mg	11%

Amount Per 100 g
Calories	223.59 Kcal (936 kJ)
Calories from fat	102.23 Kcal
		% Daily Value*
Total Fat	11.36g	64%
Cholesterol	12.29mg	15%
Sodium	181.6mg	28%
Potassium	138.17mg	11%
Total Carbs	23.33g	29%
Sugars	5.64g	83%
Dietary Fiber	1.5g	22%
Protein	7.44g	55%
Vitamin C	18.5mg	113%
Iron	1.3mg	27%
Calcium	29.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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