Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
30 Mins
Serves 4 (serving size: 2 sliders and about 1/3 cup salad)

Fiber-packed pinto beans are slightly sweeter than black beans but will also work well with the flavors in this burger.

How to Make It

Step 1

Hollow out top halves of buns, leaving a 1/2-inch-thick shell. Place the torn bread in a food processor; pulse until coarse crumbs form. Place crumbs in a large nonstick skillet over medium heat; cook 3 minutes or until toasted, stirring frequently. Cool completely.

Step 2

Place half of mushrooms on a microwave-safe plate; microwave at HIGH for 5 minutes, stirring mushrooms once. Repeat procedure with remaining mushroom slices.

Step 3

Coarsely chop onions, and place in food processor. Add garlic; process until finely chopped. Add mushrooms and black beans; pulse 4 to 5 times. Transfer mixture to a large bowl; stir in reserved breadcrumbs, lemon juice, cumin, 1/4 teaspoon salt, pepper, and egg white. Divide bean mixture into 8 equal portions (about 1/3 cup each), shaping each into a 3/4-inch-thick patty.

Step 4

Heat a skillet over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 patties; cook 3 minutes on each side or until browned and thoroughly heated. Repeat with remaining oil and remaining patties. Place sliders on buns; spread evenly with mayonnaise.

Step 5

Combine avocado, orange sections, and remaining 1/8 teaspoon salt. Serve with sliders.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

3.5 stars

October 29, 2017
My market did not have whole-wheat sliders buns so I just made regular size burgers on whole-wheat buns.  I didn't bother to make the bread crumbs and used pre-made.  I also sauteed the mushrooms in a bit of olive oil rather than microwave them.  Flavor was great - we really liked the sliced avocado on the burger vs. with the orange slices.  Too bad they are so crumbly, it was messy to eat them.  But I'd make them again.

SuzanneM's Review

February 25, 2015

cmeola1001's Review

March 03, 2015

strongirl's Review

February 24, 2015
I have made these veggie burgers twice. The flavor is very good. Be careful not to over process the ingredients. The second time the batter was pretty wet and the patties didn't hold together as well. Keep the consistency to a rough chop. I served mine on slider buns with vegan mayo and slices of avocado rather than the avocado salad on the side. The richness of the avocado was a good compliment to the burgers.