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1
Preheat the grill.
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2
In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy.
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3
Gently mix the black bean mixture with the ground beef.
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4
Season the mixture liberally with salt and pepper.
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5
Divide the mixture into 8 equally portioned thin patties.
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6
Using a pastry brush, lightly coat the outside of the patties with mustard.
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7
Lightly brush the grill with the oil and place the burgers on the hot grill.
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8
Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side.
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9
Slice the mini buns in half and brush with the remaining oil.
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10
Place the buns on the grill until nicely toasted with grill marks.
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11
Serve the sliders on the toasted hamburger buns, topped with crunchy Grilled Crunchy Coleslaw.
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12
Preheat a grill.
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13
Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides.
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14
Sprinkle with sugar, salt, and pepper, and then toss to coat.
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15
Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy.
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16
Remove the cabbage from the grill and allow to cool a few minutes.
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17
Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies.
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18
Add salt, and pepper, to taste.
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19
Chop the grilled cabbage, removing the core, and place in the bowl with the dressing.
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20
Add the parsley and green onion and toss to coat.
