RECIPES: Recipe Details

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Easy Spicy Kidney Bean & Adobe Chile Pepper sliders with a cabbage cilantro coleslaw Serving size - 2 tortilla burgers (4 sliders total)

I am always looking for ways to incorporate vegan recipes into my family's repertoire and grilling presents a unique problem. How to keep a bean burger from falling apart on the grill? They key is using oatmeal to bind the burgers. Enjoy.!


Burger Mixture
1 15oz can Red Kidney beans, drained and rinsed
1 can diced tomatoes with chilis (mild)
2 1/4 cups old fashioned oatmeal (rolled oats) - separated
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon chili powder
1 Adobe pepper

Cabbage Cilantro Coleslaw
1 cup shredded cabbage
1 cup shredded carrot
1/4 cup fresh cilantro
2 tablespoons white wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons fresh lemon juice

12 small wheat tortillas

2 Avocados


Burger Directions

Pre-heat grill to medium for gas grill or prepare charcoal grill to have both a hot side and a cool side

1. Put kidney beans, diced tomatoes, 1 cup oatmeal, cumin, onion powder, salt, chili powder and adobe pepper in food processor.

2. Mix in food processor until well blended. Then dump in large mixing bowl.

3. Add remaining oatmeal to mixed burger mixture and stir until well mixed.

4. Line a cookie sheet with parchment paper.

5. Using a 2 oz. ice cream scoop, create small burgers and place on the cookie sheet. Burgers will be slider size.

6. Lightly oil grill and place burgers on grill. When firm flip the burgers once. Burgers need to be heated through because the beans are already cooked.

7. When browned and warmed through, remove from grill

Cabbage Cilantro Coleslaw

Coleslaw should be prepared before burgers are grilled.

1. Grate cabbage to have one (1) cup
2. Grate carrots to have one (1) cup
3. Mince cilantro to have 1/4 cup
3. Place vegetables in mixing bowl

Coleslaw Vinaigrette
2 tablespoons white wine vinegar
6 tablespoons olive oil
2 tablespoons fresh lemon joice
1/2 teaspoon salt

Mix vinaigrette ingredients by hand with a whisk or in a blender until well emulsified.

Refrigerate until needed for burger construction.

Tortilla preparation
After burgers have been grilled grill twelve (12) small tortillas until warm and lightly toasted.

Peel and slice avocados.

Building the burger.
1. Place two burgers on grilled tortilla.
2. Layer 1/4 cup coleslaw on burgers.
3. Place 2 avocado slices on top.
4. Fold tortilla and enjoy!


These sliders are a low fat & vegan alternative to traditional sliders. The combination of the slider, coleslaw and avocado provide both creamy and crunchy textures.