Shulman Health and Wellness


Published on May 20, 2016

A protein-packed vegetarian option for the BBQ this summer - served on a crisp, refreshing lettuce wrap!



  • 1 15-oz. can black beans, well-drained
  • ¾ cup cooked quinoa
  • ¼ cup bell pepper, finely diced
  • 2 tbsp very onion, finely chopped
  • ½ cup whole-wheat or spelt breadcrumbs
  • 2  garlic cloves, minced
  • ½ tsp sea salt
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • ½ cup fresh chopped parsley
  • 12 pieces of Boston lettuce


  1. Roughly mash black beans with a fork (there should be some whole black beans left in a sort of paste).
  2. Stir in quinoa, pepper, onion, breadcrumbs, garlic, sea salt, hot sauce, Worcestershire sauce, egg, olive oil and parsley.
  3. Form into 12 sliders
  4. Bake at 400 degrees F for 20 minutes, flipping half way.
  5. Serve each slider on a piece of Boston lettuce  and add any of your favourite toppings (i.e., mustard, pickles, avocado, tomatoes, etc.)

Serves 6  (2 sliders = 1 serving)  

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