Black Bean Vegetarian Sliders With Kalamata Olive Aioli

• 2 bulbs of garlic, roasted
• 1 teaspoon olive oil
• 1/2 medium onion, chopped small
• 1 portabella mushroom, chopped small
• non-stick olive oil spray
• 15 ounces can of black beans, drained and rinsed
• 1 cup cooked quinoa and brown rice, prepared as directed on package
• 1 tablespoon Mrs Dash Table Blend
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1 egg
• 2 tablespoons salsa
• 1/4 cup vegetable broth
• 1/4 cup bread crumbs
• 8 slider buns
• 1 cup arugula
• slices pickles to taste

1. Preheat oven to 400u0b0
2. Cut top off of 2 bulbs of garlic, place on a sheet of aluminum foil and drizzle with oil. Seal garlic in a foil pouch. Bake for 45 minutes until soft and brown. Set aside to cool.
3. Once garlic cools, squeeze the meat of the garlic into a small bowl. Discard the skins. Save 1 TBSP for the Black Bean Sliders and 1 1/2 TBSP for the Aioli.
4. Cook onions and mushrooms over medium heat in a pan sprayed with nonstick spray. cook until soft and golden, about 10 minutes.
5. In a medium mixing bowl add black beans and mash with a potato masher. You want the beans to be chunky and not totally smooth. Add in the roasted garlic, quinoa/ brown rice, Mrs. Dash, onion powder, turmeric, chili powder, egg, salsa and vegetable broth. Stir until mixed. Add in bread crumbs. You want the mixture to be thick enough to form into balls but not dry.
6. Form into 8 sliders using a 1/4 C measuring cup. Place on a baking sheet lined with aluminum foil and refrigerate for 1 hour.
7. Place in oven a 400u0b0 for 22-25 minutes, flipping half way.
8. Serve on slider buns with arugula, pickle chips and 1 TBSP on aioli.

garlic, olive oil, onion, portabella mushroom, olive oil spray, black beans, quinoa, blend, onion powder, turmeric, chilli powder, egg, salsa, vegetable broth, bread crumbs, buns, arugula, pickles

Taken from food52.com/recipes/81463-black-bean-vegetarian-sliders-with-kalamata-olive-aioli (may not work)