Dinner Picnic Part 2: Southwestern Veggie Sliders with Avocado Mayo

Continuing on with our discussion from Dinner Picnic Part 1, let’s chat about the main course! I don’t know about you guys but for me summer means sangria, grill outs, picnics, and veggie burgers. I love Morningstar’s Black Bean Burgers when I am in a hurry but I find too much processed food to be a big no-no for my diet. This has led me to experimenting loads with veggie burgers and often times ending up with negative outcomes. I mean, I understand what kind of veggie combination I enjoy but getting the correct consistency with a veggie patty is wayyyy harder than you’d think! I’ve made sweet potato burgers which where so mushy that I should have served them as mashed potatoes and I’ve made really damn good chickpea burgers (but I had to have them sit in the fridge overnight to firm up – very time consuming). After many discouraging endeavors, I discovered the perfect ratio between vegetables, beans, and the ingredients that mend everything together (with a bit of help from this recipe).

These sliders are going to be my new go-to burgers when it comes to grilling. Not only is the patty absolutely delicious and stays together firmly, but the avocado mayo is amazing lathered on it them (and on pretty much everything else you happen to be serving!).

Southwestern Veggie Sliders with Avocado Mayo

  • 1 onion, diced
  • 1 15 oz can black beans, drain and thoroughly rinsed
  • 1/2 cup corn
  • 1 carrot, chopped
  • 1/2 bell pepper, chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup cornmeal
  • 1/2 cup salsa OR salsa verde
  • olive oil, for cooking
  • 12 Hawaiian rolls
  • pepper jack cheese, sliced

For the avocado mayo:

  • 1 ripe avocado
  • 1/2 cup mayo
  • 2 garlic cloves, minced
  • salt/pepper
  • 1 Tablespoon lime juice

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and saute for 5 or so minutes or until they start to soften. Add the bell pepper and saute for another two or so minutes.

Remove from heat and add to a large mixing bowl. Add the corn, carrot, black beans, bread crumbs, and cornmeal. Fold in salsa until everything is combined.

Divide the mixture into 12 equal parts and form patties. Heat another 2 Tablespoons of olive over medium heat and cook each side of the patty for about (depending on how hot your skillet gets) 2 minutes on each side.

To make the sauce: mash together the avocado, mayo, garlic, and lime juice. Season with salt and pepper to your liking.

To assemble: Slice each roll in half. Lather the avocado mayo on the bottom with a slice of cheese and then stick the patty on. Feel free to top with tomatoes, lettuce, or whatever else you’d like. Enjoy warm and on a beautiful porch or blanket outside!

PS Or feel free to cook these on the grill outside as well!



  • Mrs. Buena Vida
    June 1, 2012

    That avocado mayo sounds too good!

  • marycnasser
    June 1, 2012

    Love avacados! So that mayo looks divine! I must try your recipe…soon!

    So nice to meet you through BYW 2.0!
    All the best,

    • shellywest
      June 4, 2012

      Why hello fellow classmate! Hope you are as excited about diving into BYW as I am!

  • elle
    June 1, 2012

    awesome! love the ingredients 😀 I really gotta try out those sliders!

  • Morlan Carr
    June 2, 2012

    Reblogged this on Jack Sprats Cafe.

  • Lisa M.
    June 4, 2012

    These look fantastic. I might have to try these at the beach next week on our grill!

  • Angie
    June 23, 2012

    Oh my gosh these are my new food crush…. Can’t wait to try them! 🙂 xo

  • June Wrap Up « Vegetarian 'Ventures
    July 2, 2012

    […] I am a picnic fanatic and had soooo much fun enjoying these Southwestern Veggie Sliders with Avocado Mayo while soaking up some fresh air on a lovely dinner picnic with my puppy and […]

  • Lemongrass Cooler // Collaboration with Dishes Undressed « Vegetarian 'Ventures
    August 24, 2012

    […] Also! Don’t forget to check out Angie’s part of the collaboration. She whipped up a fresh version of some delicious Southwestern Sliders. […]

  • Baked Potato Chips with Avocado Dip « Vegetarian 'Ventures
    September 12, 2012

    […] with yummy dipping sauce as a snack! Or enjoy alongside some Veggie Sloppy Joes, Southwestern Sliders, or Black Bean and Goat Cheese […]

  • Bobbi Jean
    April 18, 2013

    I just finished making these and they are absolutely amazing. I can’t wait to show my family, friends and coworkers. I made a double batch. I mixed hot salsa and hot verde salsa and it leave a little bite. YUM!

    • Shellywest
      Bobbi Jean
      April 18, 2013

      Yes! This is one of my favorite recipes to re-visit in the summer. Will have to try with a combination of salsa verde and hot salsa next time. So glad you enjoyed the recipe!

  • liz
    March 29, 2014

    im allergic to bell peppers but I really want to make these. Do you think that I could leave them out or is there something else that would be a good replacement? I wouldn’t want to mess up the consistency

    • Shellywest
      April 2, 2014

      Yes yes! You could add in more carrots or corn or try a completely new vegetable (maybe diced sweet potatoes?). Hope that helps!

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