These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.



Ingredient Checklist


Instructions Checklist
  • Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.


Cook's Notes

For the Chili Mayonnaise: Stir together 3/4 cup mayonnaise, 1/2 teaspoon Asian chili paste (such as sambal oelek), and a dash of toasted-sesame oil.

Reviews (2)

136 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 50
  • 2 star values: 29
  • 1 star values: 4
Rating: Unrated
I'm wondering why this is classified as vegan? Mayonnaise is not vegan.
Rating: Unrated
Are the 2 cups of beans cooked according to pot of bean recipe or pkg. directions. This is confusing.