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1.
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Mix the ground flax seeds with the water in a small bowl and then set aside.
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The flax seed and water mixture will serve as a binder, much like an egg would.
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2.
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Drain and rinse your black soy beans and then mash with a potato masher or a fork until they are mostly squished.
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3.
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Add the pepper and onion into the smashed soy beans.
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Next add the breadcrumbs, flax mixture, and salt and pepper.
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Mix everything together until combined.
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4.
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Next, form your mixture into 12 patties.
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I eyed the appropriate size by looking at my dinner roll while I worked.
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5.
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Heat your skillet over medium-low heat with just enough olive oil to completely coat the bottom of the pan.
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Once heated add your patties in an even layer but dont crowd the pan.
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Cook for about 5 minutes on each side or until browned and then remove from the pan.
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6.
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Before turning off your burner, toast your dinner rolls on a griddle until lightly browned, 2-3 minutes.
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7.
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Now its time to make your mayo, which I actually did while I was cooking the burger patties.
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In a dish combine vegan mayo, avocado flesh, lime juice, chipotle powder, and salt.
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Mix together until well-combined and smooth.
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8.
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Next, prep your toppers, which I also did while I was cooking the patties.
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9.
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Lastly, assemble your Game Day Chipotle Vegan Sliders.
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Spread the mayo onto the cut side of each side of the dinner roll, add the burger patty, top with veggies and the top of the bun.
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Use a toothpick to hold it all together.
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Note: Sometimes ground flax seeds are hard to find at the grocery story, so you can always grind 2 teaspoons of whole flax seeds in a coffee grinder to equal 1 tablespoon of ground.
