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Sammich Saturday: Rice & Bean Sliders with Sriracha Mayo

April 14, 2012 by Jaida Leave a Comment

What’s that you say? Another post today? Yep, that’s right…it’s a double post day!! Not only was today reveal day for Daring Cooks, but it’s also Sammich Saturday! And today, as I sit at the office, I am so excited to share today’s recipe! I had originally planned to make these sliders, but after making the Spicy Bean and Rice Tacos last week, I thought I’d try my hand at making my own sliders using the leftovers.
I’ll have to admit, I was probably a little more excited about these little bites than I should have been, but it turned out to be for good reason!! The rice and bean patties crisped up nicely, and the Sriracha mayo….well, do I really need to tell you for the gazillionth time how much I love Sriracha??? This little sammich knocked it right out of the park for me…I wasn’t particularly hungry that day, but I ate two sliders anyway. I couldn’t help myself.
You should try them. Soon. Like, today maybe. Trust me!
Rice and Bean Sliders
Inspired by Spicy Bean & Rice Tacos
Ingredients
  • 2 tsp canola oil
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tsp ground cumin
  • ¼ tsp kosher salt
  • Dash cayenne pepper
  • 1/3 cup water, vegetable broth or chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 2 cups cooked rice
  • Panko bread crumbs
  • 1/2 cup miracle whip or mayo
  • 2-3 Tbsp Sriracha
  • Slider buns
Preparation
  1. In a skillet, heat the oil over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne and stir, cooking just until fragrant, about 30-60 seconds.
  2. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Stir occasionally, and mash the mixture slightly with the back of a wooden spoon. Remove the skillet from the heat, stir in the rice.
  3. Start mixing in Panko crumbs until mixture holds together well (1/2 cup – 1 cup.)
  4. Heat a skillet over medium-high heat, form mixture into slider size patties and cook each side until crisp, about 2-3 minutes.
  5. Meanwhile, mix mayo and Sriracha (a little at a time until you reach your desired heat level) in a separate bowl and toast buns if you prefer.
  6. Place a pattie on the bottom slider bun, slather the top bun with Sriracha mayo, put it together and enjoy your delicious sammich!!

Filed Under: Sandwiches, Vegetarian Tagged With: Black Beans, Daring Cooks, Pinto Beans, Rice, Sammich Saturday, Sliders, Sriracha, Vegetarian

Previous Post: « Daring Cooks: Maple-Balsamic Steak with Goat Cheese-Cauliflower Mash
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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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