Vegetarian Sliders with Black Beans, Chard & Poblanos

These vegetarian sliders are filling, flavorful and make for a great protein-packed main dish. Take your time patting the beans dry: it keeps the sliders from falling apart. You can make 8 larger patties, to fit regular-size buns, but try to keep them about 1/2 inch thick so they'll heat through under the broiler without burning. 

Black bean & Chard Sliders
Photo: Ellen Silverman
Active Time:
1 hrs
Total Time:
1 hrs


  • 1 cup boiling water

  • 1 tablespoon honey

  • ¾ teaspoon salt, divided

  • 1 cup cider vinegar

  • 1 small red onion, thinly sliced 

  • 3 medium poblano peppers

  • 1 tablespoon extra-virgin olive oil, divided

  • 1 medium yellow onion, diced 

  • 3 cloves garlic, minced

  • 1 bunch chard, including stems, chopped (8 cups)

  • 4 ½ cups cooked or canned (rinsed) black beans, patted dry

  • 1 large egg, lightly beaten

  • ½ cup fine dry whole-wheat breadcrumbs

  • 2 teaspoons Creole seasoning, plus more for serving

  • Cooking spray

  • 16 slider buns, preferably whole-wheat, split and toasted

  • 1 cup crumbled feta cheese


  1. Combine boiling water, honey and 1/2 teaspoon salt in a heatproof bowl, stirring to dissolve the honey and salt. Stir in vinegar, then add red onion. Set aside.

  2. Position rack in upper third of oven; preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides, 12 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam until cool enough to handle, about 15 minutes. Peel and seed the peppers. Slice or tear them into strips; set aside.

  3. Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add yellow onion and cook, stirring occasionally, until soft and light golden brown, 3 to 5 minutes. Add garlic; cook, stirring occasionally, until fragrant and soft, 1 to 2 minutes. Scrape onto a plate.

  4. Return the pan to medium heat and add the remaining 1 1/2 teaspoons oil and chard. Cook, stirring frequently and adding a splash of water if it starts to stick, until the stems are tender and any liquid has evaporated, 5 to 8 minutes. Scrape onto the plate and let cool, about 10 minutes.

  5. Place beans in a large bowl and coarsely mash. Add the chard mixture, egg, breadcrumbs, Creole seasoning and the remaining 1/4 teaspoon salt; mix well.

  6. Coat a baking sheet with cooking spray. Using about 1/3 cup to make each, portion the bean mixture into 16 patties, 1/2 inch thick, and place on the prepared baking sheet. Coat the patties lightly with cooking spray. Broil until browned and firm on top, 6 to 8 minutes. Flip the patties and coat the other side with cooking spray. Broil until browned, 4 to 6 minutes more.

  7. Serve the patties in buns, topped with the reserved peppers, pickled onion and feta. Sprinkle with more Creole seasoning, if desired.


To make ahead: Refrigerate pickled onion (Step 1) for up to 2 days.

Nutrition Facts (per serving)

457 Calories
13g Fat
72g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 457
% Daily Value *
Total Carbohydrate 72g 26%
Dietary Fiber 11g 39%
Total Sugars 9g
Protein 23g 46%
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 564mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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