Cowboy Sliders
cooked cowboy slider on plate with roasted potatoes and raw veggies

cooked cowboy slider on plate with roasted potatoes and raw veggies

Don’t ask me why I decided to name these Cowboy sliders. I guess because a lot of the ingredients reminded me of a ranch and maybe some cowboys sitting by a fire, cooking some food in a pot, like they do in the movies. Anyway, I like sliders because I think that they are the perfect little portion – at least for me and my kids. My husband has to have a few! I like a little burger, about 2-3 ounces, and that’s all I need. I wanted to try something new, and I had some canned beans. I thought about making a veggie burger, but my husband wasn’t in the mood. Oh well, next time. These sliders were ALMOST veggie burgers though! They are packed with goodies. If you like chunky burgers, then you will like these. They were very well-liked by my family, and that is why I am sharing the recipe. If your children don’t like “chunks” of vegetable in their burgers, then I would MASH the beans before adding to the meat, and mincing the veggies that you do want very finely. I use oil to cook the burgers because ground turkey breast has no fat, and it will stick directly to the p

uncooked cowboy sliders in small patties

uncooked cowboy sliders in small patties


You can mash the beans into the ground meat to disguise

I put 4 servings, 2 sliders per person, but that does not include a bun. I used one bun because I had a few potatoes on the side. The average female needs about 3 ounces of meat protein at a dinner.


Cooked Cowboy sliders with cheese on top.

I toasted slider buns to go with these. I served with sliced cocktail tomatoes (like Campari) and avocado. Instead of mayo, I had light sour cream seasoned with Mrs. Dash Fiesta Lime Seasoning (salt-free). Serve with a side salad, raw crunch veggies to dip, or some oven-baked pototo wedges.


  • 1 lb grass-fed, ground beef or bison or lean ground turkey
  • 1/2 c canned black beans, drained
  • 1/2 c canned or thawed frozen corn
  • 1/2 c diced bell peppers (green and red)
  • 1/2 small onion, diced
  • 1 jalapeno, minced (optional)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. smoky paprika
  • 1/2 tsp. garlic powder
  • 2 tbsp. barbecue sauce (or Chili Sauce or Ketchup mixed with worcestershire sauce)
  • 1 tbsp. olive oil
  • 2 slices of cheddar or pepper jack cheese, cut into fourths


  1. Mix ground meat with the remaining ingredients through BBQ sauce in a large mixing bowl. Mix well with your hands. 
  2. Form 8 small patties that are uniform in size. 
  3. Heat tbsp of oil in skillet or frying pan on medium heat. Cooking times will vary, depending upon which meat you use. For turkey, I cook about 6 minutes per side, flipping as needed to prevent charring. 
  4. I cook in 2 batches - placing the first batch in the oven warming drawer with cheese on top to melt, while the second batch cooks.