Active time: 15 mins; Total time: 45 mins

Yields: 4-6 servings

An adaptation of the Black Bean Quinoa Burgers originally published on One Green Planet.

These spicy vegan sliders are almost impossible to resist, whether you're a meat-eater or not. The combination of black and kidney beans create a hearty patty, an assortment of spices add a welcome kick of flavor, and a generous dollop of vegan Sriracha aioli takes this recipe to a new level. Serve these between gluten-free sourdough dinner rolls for a great vegan and gluten-free appetizer, game-time snack, or BBQ headliner.


12 Bread SRSLY Classic Sourdough Dinner Rolls, sliced in half

1 15-oz can organic black beans, drained and rinsed

1 15-oz can organic red kidney beans, drained and rinsed

1 cup quinoa, cooked

2 tbsp chia seeds

5 tbsp water

1/2 cup almond meal

1 tbsp garlic, minced

2 tsp paprika

2 tsp fresh cilantro, minced

1 tsp chili powder

1 tsp cumin

1 tsp black pepper, ground

Salt, to taste

1/4 cup vegan mayonnaise

2 tbsp Sriracha


Preheat oven to 375°F. In a small bowl, mix chia seeds with water and let thicken for 5-10 minutes.

Combine beans in a large bowl and mash thoroughly with a fork. Add cooked quinoa, thickened chia seed mixture, almond meal, garlic, paprika, chili powder, cumin, cilantro, salt, and pepper. Mix well.

Form bean mixture into small patties about 1/2-inch thick and 2-inches wide, then place on a greased baking pan. Bake for 30 minutes.

While sliders are baking, combine mayonnaise, Sriracha, and a pinch of salt together in a small bowl. Remove sliders from oven, place between gluten-free dinner rolls, top with Sriracha aioli, and serve.