Pinto Bean & Zucchini Sliders

Pinto Bean & Zucchini Sliders
4.5 from 2 ratings
Substitute ground meat with mashed beans and shredded zucchini to make these better-for-you sliders. Recipe courtesy of Bush’s Beans.
Pinto Bean & Zucchini Sliders
  • 4 medium (about 1 pound) zucchinis, shredded
  • 1 large onion, chopped
  • 1 16-ounce can pinto beans, drained and smashed with potato smasher, such as bushs beans
  • ¼ pound bacon, cooked and crumbled (optional)
  • 1½ cup dry breadcrumbs
  • 2 tablespoon salt-free seasoning blend
  • 1 teaspoon dried parsley flakes
  • ½ cup shredded parmigiano-reggiano
  • 3 large eggs
  • 2-3 tablespoon vegetable oil
  • 1 package (12 buns) slider buns
  1. Mix the zucchinis, onions, beans, bacon, breadcrumbs, seasoning blend, parsley, cheese, and eggs in a large mixing bowl with a spatula. Make patties using an ice scream scoop and place on a plate; place the patties in the freezer for 10 minutes.
  2. Coat the bottom of a frying pan with about 1 tablespoon of the oil and set over medium-high heat.
  3. When the oil begins to bubble, place one scoop of the mixture in the frying pan. Cook each side for 2 to 3 minutes. Repeat for the remaining patties. Place on a paper-towel-lined plate to absorb any excess oil.
  4. Serve warm on the slider buns with condiments.