So. Much. Rain. SO. MUCH. RAIN.

Seriously, I’m getting ready to build an ark. I’m not sure the backyard is ever going to dry out at this rate. And let’s not even talk about that our sump pump died  a few weeks back…

Suffice it to say, I’m really, REALLY dreaming of warm, sunny days.  How nice would it be to be on a beach somewhere tropical? So, for this Lenten Friday, I’m cooking up some island-inspired sliders that are – of course! – meatless.

I made these as sliders because they’re the perfect size for the kids, but you could make these as four large burgers too.

Hawaiian Black Bean Sliders
(adapted from Domestic Superhero)
Makes 1 dozen sliders

1/2 onion , chopped
3 garlic cloves
1 14.5 oz. can black beans , rinsed and drained
1/2 cup rolled oats
1/2 cup frozen corn, thawed
1 green onion , chopped
2 tsp. cumin
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 cup plan breadcrumbs
Salt and pepper
3 Tbsp. vegetable oil
12 pineapple slices
12 onion rings
Sweet bbq sauce
6 Swiss cheese slices, halved
12 slider rolls

In a food processor, pulse the onion and garlic until finely chopped. Add the beans, oats, corn, green onion, cumin, curry powder, and cayenne and pulse until well mixed – about 20 seconds.  Scrape down the sides, add salt and pepper to taste, and process for another 10 seconds. Transfer to a bowl and chill for several hours.

When ready to cook, stir in breadcrumbs and form into a dozen equal-sized patties.

Heat oil in a skillet over medium heat. Cook for 10-15 minutes, turning halfway, until their is an outer crust and the patties are heated through. Top with cheese during the last 2 minutes of cooking.

Add the cooked patties to the slider rolls. Top each with a pineapple ring, onion ring, and a drizzle of barbecue sauce. Serve immediately.