Josh Sheets has never met a slider he didn’t like. These homemade black bean sliders work with topping flavors ranging from smoky to sweet, with an crispy exterior and moist interior. “Think of these as condiment sandwiches and find anything and everything in the fridge to top them off,” Sheets, explains. “Start with toppings, like ketchup, mayo, Dijon, lettuce and tomato, and then experiment with avocado, sauerkraut, kimchi, hot sauce, pickles and hummus.”

Black Bean Sliders | Makes 16 to 18 sliders
Recipe courtesy of Ol’ Dirty Sheets Hot Sauce

INGREDIENTS
1 teaspoon cumin
1 teaspoon thyme
1/8 teaspoon chipotle pepper
3 cups water/liquid from beans
3 tablespoons nutritional yeast (optional)
1 cup diced onion
3 cloves garlic, minced
1/4 gluten-free soy sauce/tamari
1 teaspoon salt
3/4 cup ground walnuts
3 cups rolled oats, coarsely ground
2 cups black beans, mashed
Slider buns

DIRECTIONS
Preheat oven to 375 F. Place ingredients from cumin through salt in large saucepan. Bring to boil and let simmer for 5 minutes. In the meantime, use food processor to grind the oats and walnuts separately. Add ground walnuts and oats to liquid mixture. Stir together. Add mashed black beans and mix. Allow mixture to thicken and cool enough to handle. Shape into patties using a 1/3 cup measure. Place on nonstick cookie sheet and bake for 10 minutes. Flip patties and bake for another 8 to 10 minutes, until brown on both sides and no longer soft in the middle. 

Topping ideas: Ketchup, mayonnaise, Dijon mustard, lettuce, tomato