salsa verde sliders with avocado mayo

Who’s got big weekend plans?

Not me. I’m so excited about that. Honestly. After being out of town for a while I’m very much looking forward to three straight days of chilling with my cats and avoiding the stifling humidity that’s scheduled to engulf this city’s streets.

Do you ever feel like you need a vacation from your vacation? I feel that way almost every time I travel.

One thing I will be doing this weekend is eating veggie burger after veggie burger. I’m not going to a bbq or anything special, but I’ll be busy in the kitchen, slapping burgers between buns, eating and repeating. I’m on a burger kick (well actually it’s more of a permanent way of life since my constant cravings have lasted several years now) and my latest favorite creations are these little fat salsa verde sliders.

I took the recipe for Mexi Burgers, threw in some extra veggies, replaced the water with salsa verde, added in some avocado inspiration from Rachel Ray, and ta-da!

Salsa Verde Sliders with Avocado Mayo
Mayo adapted from Every Day with Rachel Ray
Makes 12 mini burgers
Printable recipe


  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 1 14 oz. can black beans, drained and rinsed
  • 1/4 cup diced carrots
  • 1/4 cup corn
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped spinach
  • 1/2 cup cornmeal
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon sea salt
  • 1/2 cup salsa verde
  • 12 slider buns of your choice
  • 1 avocado (pitted, meat only)
  • 1/2 cup vegan mayonnaise, such as Veganaise
  • 1 clove of garlic, finely chopped
  • mini heirloom tomatoes for topping (optional)

To make the burgers, saute the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.

Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.

Add in the salsa verde and use your hands to form patties.

Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.

While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.

Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.

One definite plan that I have for this weekend is to try my best to distract Court Kitty from the sounds of fireworks outside.

He hates them so much.

28 thoughts on “salsa verde sliders with avocado mayo

  1. I’m usually a voyeur over here but had to comment on the fact that these look rather EPIC.

    That is all.

  2. Oh wow…these look delicious! I love that they are so packed full of confetti like veggies, a party in a burger! I would love some for the 4th of July! Your cat is adorable :)!

  3. the bean-y-ness of these burger are making my mouth water. I love burger season. The problem is I want to eat them everynight.

    Kitties and fireworks just don’t get along, I don’t think there is a way to shield them from the noise, although they give you those eyes like “MAKE IT STOP.WHY DO YOU DO THIS TO ME?”

    then you shake the treat bag and all is forgiven.

  4. Oyy, these are making me hungry. I LOVE a good veggie burger. I recently made burgers with lentils and they were surprisingly delicious – I’m going to try this recipe next. As in tomorrow – hopefully white beans will work!

  5. Pingback: Salsa Verde Sliders with Avocado Mayo | Herbal for Health

  6. Pingback: Divine Vegan Recipes for Meatless Monday | Yummly

  7. I made these last night but had to double the breadcrumbs as I totally forgot to buy cornmeal. Although more crumbly than anticipated, these were – FRIKKIN AWESOME!

    Thanks for the wonderful recipe!

  8. Pingback: Cinco con mayo: 5 dishes with vegan mayonnaise

  9. Pingback: Dinner Picnic Part 2: Southwestern Veggie Sliders with Avocado Mayo « Vegetarian 'Ventures

  10. Pingback: CSA Share: Week 10 and mid-summer recipe ideas « Field Grazing

  11. Made these delectable little sliders. Had a little trouble keeping them compacted together but overall simply delicious. Thanks for posting

  12. I made these tonight to bring to a BBQ and they were a hit! They were also super easy! Only thing I recommend is to not try them on a grill, super, super delicious!

  13. Pingback: 35 of the Best Burger Recipes (30 days of Grilling, Day 25) - Coupon Closet

  14. A perfect summer meal!

    Nice to see you have a feral kitty . . . I TNR’d for 15 years and raised 14 of my own (on my 5 1/2 acre property). We currently have two guys who adopted us after being abandoned. Thanks for your compassionate heart : )

    • Thank you so much for stopping by and commenting! Aren’t kitties the best? They bring so much joy into our lives. I can’t wait to live in a larger space so I can bring home every single fur baby I find :)

  15. Pingback: 15 Recipes for Sandwiches with Mayo

  16. Pingback: black-eyed pea dip | the tolerant vegan

  17. Pingback: ballers blog

Comments are closed.