Vegan Salsa Verde Sliders

Vegan salsa verde sliders are a delightful fusion of flavors and textures, perfect for a plant-based feast. These sliders feature a savory blend of black beans, diced carrots, corn, and red bell peppers, all sautéed in olive oil with finely chopped onion, infusing them with a rich depth of flavor. Chopped spinach adds a fresh, leafy element, while a combination of cornmeal and panko breadcrumbs gives the patties a perfectly crisp exterior. Seasoned with sea salt and paired with a tangy salsa verde, these sliders offer a delightful balance of zest and savoriness. Nestled between soft slider buns of your choice, each patty is complemented by creamy avocado and a rich, garlicky vegan mayonnaise. The option to top them with mini heirloom tomatoes adds a burst of color and a sweet, juicy contrast. These vegan sliders are not only a treat to the taste buds but also a colorful, appetizing addition to any meal.


Vegan Salsa Verde Sliders

Vegan Salsa Verde Sliders

Yield: 12 Slides


  • 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
  • ½ cup cornmeal
  • ½ 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)


    1. Saute the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.
    2. Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.
    3. Add in the salsa verde and use your hands to form patties.
    4. 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.
    5. 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.
    6. 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.

Here’s a photo of the veggie ingredients:

Here’s the mixture:

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