Goat Cheese Stuffed Black Bean Sliders

Goat Cheese Stuffed Black Bean Sliders // take a megabite

I’ve got some honesty for you guys. You see, Friday I went bowling sock-less… Yep, that’s right. I wore public shoes without socks. And I’m totally cool with the 10-second rule. You better believe that sometimes entire slices of pizza fly off my plate and I still eat them. Now you know. Sorry, Elliot, but I can’t sacrifice pizza ever. I feel the same way about these burgers. If one were to fly off my plate, I’d totally still eat it. They’re too good to leave behind.

Goat Cheese Stuffed Black Bean Sliders // take a megabite

And these come together in a snap. Just chop, mash, stir, stuff, and bake. And you don’t HAVE to put goat cheese in the center of these guys, but I promise it’s delish. You could always stuff them with another cheese of your choice. I like to make these Light Brioche Buns and pop them in the freezer for spontaneous burgering. I made little 1.5 oz buns for these sliders. It might be my favorite size yet!

AND these are prefect for serving a crowd. you can assemble the patties in advance and pop them on the baking sheets in the fridge and bake them up when your guests arrive. Slider party!

Goat Cheese Stuffed Black Bean Sliders // take a megabite

Goat Cheese StuffedBlack Bean Sliders (makes 8 sliders)
Recipe adapted from AllRecipes via my oldie post


burgers –

  • 1 (15 -16 oz) can black beans, drained and rinsed
  • 1/2 red pepper, diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, pressed
  • 1 egg
  • 1 T chili powder
  • 1 T cumin
  • 1/2 t chipotle smoked hot pepper
  • 1 t hot sauce
  • 1/2 – 3/4 cup bread crumbs
  • 8 oz. goat cheese

Greek yogurt guacamole –

  • 1 avocado
  • 2 cloves garlic, pressed
  • salt and pepper
  • juice from 1/2 a lime or to taste
  • 2 T Greek yogurt

Serve it –


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
  2. In a medium bowl, mash black beans with a potato masher followed by a fork until thick and pasty. Stir minced red pepper, onion and garlic into the mashed beans.
  3. In a small bowl, whisk the egg, spices and hot sauce. Stir egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. (I used about 3/4 of a cup of panko bread crumbs. Crushing them with my hands as I dropped them in the bowl.)
  4. Divide mixture into 8 patties using a 1/4 cup measuring cup. Divide goat cheese into 8 (1 0z) disks. Break each patty in half pat into a disk. Top with the other half of the patty. Cover the cheese completely. Pat down into a slider-sized patty. Repeat with all the burgers.
  5. Place on foil lined baking sheet and bake for 8 minutes on one side and then flip. Bake for 6 minutes longer, top with additional cheese (Monterey jack), if you want, and bake for additional 2 minutes.
  6. Meanwhile toast the buns and make guacamole. Mash avocado in a small bowl. Add garlic, salt and pepper, greek yogurt, and lime juice to taste.
  7. Remove from the oven and assemble your delicious black bean sliders with a tomato slice and guacamole. Enjoy!

Yay! Click HERE for a printable pdf of the recipe above.

Mercury Burger Bar // take a megabite

I celebrated the weekend with a Chicago dog and booze shake from Mercury Burger Bar. How did you guys live it up?

54 thoughts on “Goat Cheese Stuffed Black Bean Sliders”

  1. I hit up an antique store with my mom and bought two small jugs, WHATSUP.

    These sliders look amazang, I am so impressed by your bun-making ability.

  2. I live by the 10 second rule, if I didn’t I would have to through out half my food since I am a clutz and have been dropping everything lately! So yeah, the 10 second rule, rules!

    Anyway, this burger is awesome. Goat cheese in the middle and guacamole on top? Oh man!

  3. Greek yogurt guacamole. Amen, my friend, amen. And bowling sockless–sometimes it just has to be done. Last night a dozen cookies fell on the ground and I definitely picked them up and frosted them. It was one of those nights (and only members of my household ate them). Can’t wait to try these!

    1. Thanks girl!

      And yeah, generally if I drop something, it’s the one I take to eat. Like the time I sliced key lime pie and a piece flew out and I caught it in my hand. ha Totally took that piece for myself. 🙂

  4. the 10 second rule is a testament to our love of all things delicious…can’t let that business go to waste!

    I love these burgs, and I love the 1.5 ounces buns! I did 2 ounce ones this weekend, but next I’ma do the littler guys…the cuter the tastier!

  5. These sliders sound amazing! Why have I never thought to stuff bean burgers with cheese before? Especially since goat cheese is so tangy & rich–such a great contrast to the hearty beans. Yay!

  6. Black bean burgers have been on my summer bucket list for ages, but I was trying to find the best recipe. Goat cheese-stuffed? I am there! I guess I know what I’m making for dinner tonight…

  7. Mmmmm Chicago hot dog! It is my personal fave way to ring in the weekend, being from Chicago and all! These burgers are so amazing! I love a good black bean burger recipe. Especially one that stays together, mine usually fall apart or dry out. I can’t wait to try these!

  8. You just know how to weekend! Tastiest looking black bean burgz ever! Cheese stuffed?!? Your food skillz are seriously off the charts. I had a fab weekend with beach time, a Tamale King food truck and a farmers market blueberry donut on the west side.

  9. These were amazing!!! My husband and I made them for dinner last night & they turned out absolutely spectacular. Thank you for sharing such a great recipe 🙂

  10. I made these tonight, I actually went with a full burger instead of slider sized and I really wish I had made them smaller. They were gigantic! But still awesome. Thanks for the great recipes!

    1. You’d freeze them after the patties are formed! I’ve totally done that, and then baked as usual, just a little bit longer until completely warm. <3

  11. Made these last night and my oh my were they delicious! Due to a recent diagnosis of Celiac, I made these GF by using Rice Chex that I whipped through my food processor instead of the panko. Held the burgers together like a dream. Thanks for such a tasty recipe!

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