Food & Cooking Recipes Appetizers Finger Food Recipes Bean-and-Veggie Sliders 3.3 (136) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Yield: 12 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. Ingredients 2 cups cooked kidney beans from Pot of Beans 1 cup steamed jasmine or basmati rice ½ cup shredded carrot ⅓ cup shredded broccoli 2 tablespoons grated ginger 2 tablespoons finely chopped fresh cilantro, plus more for garnish ½ recipe flavor base from Pot of Beans 1 tablespoon vegetable oil 12 small whole-wheat rolls, split Chili Mayonnaise (see Cook's Note), lettuce, mango, and red onion, for garnish Directions 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. Rate it Print