Home / Pairing with Mere / Grilled Multi-Bean Sliders paired with the Viszlay Zinfandel or La Puerta Alta Malbec by Meredith Griffin
Grilled Multi-Bean Sliders paired with the Viszlay Zinfandel or La Puerta Alta Malbec by Meredith Griffin

Grilled Multi-Bean Sliders paired with the Viszlay Zinfandel or La Puerta Alta Malbec by Meredith Griffin

I know I’ve mentioned this before...


But I usually combine several recipes with my own ideas to create my own version of a dish! So the inspiration for this recipe comes from Kathie Lee on the Food Network show The Kitchen. I converted it to a slider recipe because I found I had an easier time cooking sliders on the grill rather than normal sized burgers. Plus, since there's no meat, it's a happy indulgence when you eat more than one!

Ingredients: 

 

 

* 1 1/2 cups of any mixture of beans (*see notes below), rinsed and drained if from a package
* 1/2 cup of nuts (I’ve used both walnuts and cashews. I don’t recommend almonds)
* 1 tsp onion powder
* 1 tsp garlic powder or grated fresh garlic
* Salt and pepper
* 1 large egg, slightly beaten
* BBQ sauce, divided
* Slider buns
* Red onion, halved and sliced thin, optional
* Smoked provolone, optional
* Other burger condiments, pickles, tomato, lettuce, ketchup, mustard
Directions:
1. Warm a grill to medium-high heat.
2. Pulse the beans in the food processor just until coarsely chopped. Avoid over processing until “mushy”. Next, pulse the nuts in the food processor until fine.
3. Combine beans, nuts, seasoning, egg and 3 tbsp of BBQ sauce in a medium bowl.
4. Divide mixture evenly to shape into 12 sliders.
5. If red onions are desired, place them on a piece of heavy-duty foil that can be folded over or on a vegetable grill grate. Drizzle with a little oil, salt and pepper and place on the grill about 10 minutes before the sliders. Cook for about 20 minutes until soft and caramelized. Remove from heat and top sliders, if desired.
6. Spray or brush oil on the sliders so they won’t stick to the grill. Place them on the grill, brush more BBQ sauce on top and cook on one side for about 3-4 minutes. Flip and cook for another 1-2 minutes. If cheese is desired, top each with a piece of cheese as soon as they’ve been flipped. Once cheese is melted remove from the grill.
7. If desired, toast the slider buns on the grill for about 1-2 minutes.
8. Place sliders on buns, tops with red onions and other desired condiments.
*Notes: This works with whatever mixture of beans you like. I used a can mixture of black beans pinto beans and kidney beans. I like using more than one bean because it adds greater flavor complexity and texture to the burgers. You can either buy already cooked beans to make it simple, but you can certainly cook your own dry beans to use in the recipe.

Why these wines? Most wine professionals will say these two wines go with anything off the grill but usually, they’re referring to meats. The hint of sweetness from the BBQ sauce coupled with the smoky, charring flavors of the grill give these veggie burgers plenty of flavor depth and heartiness to hold up to these grilling wines.

Now just pour yourself a glass of Viszlay Zin or La Puerta Alta Malbec and enjoy! (Oh, by the way? This whole meal pairs perfectly with grilled corn on the cob!)

Cheers!

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