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Prep to Table: 30 Mins. 

8 to 10 sliders 


  • 2-14 oz cans of black beans (rinsed/drained) 

  • 1/2 zucchini (diced and sauteed)

  • 1/2 medium onion (diced and sauteed)

  • 1/2 cup brown basmati rice or organic red quinoa 

  • 1/4 cup walnuts

  • 1/4 cup pepitas/pumpkin seeds

  • 1/4 cup almonds

  • 3/4 cup whole what bread crumbs OR panko

  • 1 flax egg (1 tbsp flax meal and 3 tbsp water - stirred and rested for 5 mins)

  • 1/2  tsp ground cumin

  • 1 tsp garlic powder

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • 1/2 tsp black pepper

  • 1/2 tsp kosher or himalayan sea salt

  • 3 1/2  tbsp Herban-Eats Smokin' Soul Vegan BBQ Sauce 

  • 1 tbsp of chopped Italian flat leaf parsley

  • 2 tbsp fresh cilantro (1 tbsp mixture, 1 tbsp for dressing) 

  • 1 medium red onion sliced thin 

  • 1 avocado 

  • 1 lime (zested and squeezed)

  • grapeseed oil or avocado oil      

    • 2 turns around the pan of one of the two oils listed above


1)  Preheat oven to 400 degrees

2)  Drain and rinse black beans and place on parchment paper or silpat  across your cookie or baking pan. Drizzle lightly with your selected oil then sprinkle with salt and pepper. Shake pan to ensure coverage of oil and spices on beans. Set aside until oven has preheated. Once oven reaches temp, place beans in center rack for 10 mins then remove and set aside to cool for about 10 minutes. 

3)  In a medium, lightly oiled pan, place zucchini and onions (lightly salt & pepper) over medium high heat and saute for 5 mins or until onions are translucent then set aside to cool.  

4) Mix all dry spices together and and blend with fork or your hand and set aside. 

5) Place your nuts in a food processor, lightly season with 1/8 tsp of your season blend and pulse until just passed coarsely ground then set aside  

6) Place 1/2 beans and all zucchini/onions in food processer and pulse until its roughly combined and a little mushy then scoop out into large bowl. 

7) In a large bowl, incorporate: black beans, dry spices, all parsley, 1 tbsp of cilantro, bread crumbs, bbq sauce, flax egg, prepared rice, nuts and zucchini/onions.  

8) Make a ball a little larger than a golf ball then form your patties as you would any other small slider patty and set aside  

9) Place pan over medium to large pan to medium high heat for 2 to 3 mins. Cook patties about 3 to 4 mins a side then remove from pan. 

10) In a food processor, combine cilantro, avocado, 1/2 juice of lime and 1/2 zest salt & pepper then pulse to desired consistency for your buns 


-Let red onions rest in remaining lime juice in zest as you warm your buns then dress them. Once that's done prepare your yummy burger & enjoy! 

-If too wet, add a little more bread crumb or nut mixture if you have any leftover.