These Zesty Brown Rice Black Bean Vegan Sliders with Basil Aioli are the perfect party appetizer. Topped off with an avocado & tomato salsa.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add all of the potato ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool for a couple of minutes.
Add the cooled potatoes and the rest of the patty ingredients to a food processor. Pulse until combined - there should still be some chunks.
Line a baking sheet with parchment paper. Using about 1/4 cup of patty mixture for each slider, form 10 patties and place them on the baking sheet. Place them in the freezer for at least 20 minutes.***
While the patties are freezing, prepare the basil aioli. Combine all of the ingredients in a food processor and blend, scraping down the sides, until fully combined. Taste and adjust salt & pepper as needed. Set aside until ready to use.
Prepare the avocado salsa by combining the ingredients in a bowl. Stir to combine. Taste and adjust salt & pepper as needed.
When you are ready to eat, heat a pan on the stove over medium heat.**** Add non-stick spray and add the patties to the pan. Cook until browned on both side (approx. 3-5 minutes per side).
To assemble, layer basil aioli and spinach on the bottom of each bun. Top with a patty, avocado salsa and the top of the bun. Serve and enjoy!
*This will make more aioli than you need - it can be stored in the fridge for 3 days.
**I got my slider buns at Trader Joe's.
***If you are making these ahead of time, allow the patties to freeze completely and then transfer to a freezer-safe container. No need to thaw the patties before cooking them.
****You can cook these the same way over an outdoor grill. If baking, pre-heat oven to 400 degrees and bake for 20 minutes, flipping halfway.