Beef and Black Bean Slider Sandwiches

Ingredients:

Sandwiches

• 220 g of ground beef
• 1/4 cup cooked black beans
• 2 tbsp. l. olive oil
• 1 teaspoon garlic powder
• 1 tbsp Dijon mustard
• 8 mini hamburger buns

Grilled Coleslaw

• Half a head of red cabbage, cut into 4 wedges, with the leaves attached to the core
• 2 tablespoons of vegetable oil
• 1 tbsp. sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon Dijon mustard
• 1 tbsp. freshly squeezed orange juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 green onion, chopped

Preparation:

1. Preheat the grill.
2. In a medium bowl, mash the black beans with 1 tablespoon of olive oil and garlic powder using a potato masher or fork until smooth. Gently combine the bean mixture with the ground beef. Season generously with salt and pepper.
3. Divide the meat mixture into 8 equal pieces and form into thin patties. Using a pastry brush, lightly brush the surface of each patty with mustard. Lightly oil the grill and place the patties on the hot grill. Cook until golden brown, about 1-2 minutes per side.
4. Cut the mini buns in half and brush with the remaining butter. Place the buns on the grill and grill until crispy. Serve the cutlets on the toasted buns with the coleslaw on top.
   
   Grilled Coleslaw:
   
   Preheat the grill. Place the cabbage wedges on a baking sheet and drizzle both sides with vegetable oil. Sprinkle with sugar, salt, and black pepper, then rub the wedges to coat. Grill the cabbage for 4 minutes per side, or 8 minutes total, turning once, or until the edges begin to wilt but the main part of the cabbage remains crisp. Remove the cabbage from the grill and let it cool for a few minutes.
5. Meanwhile, in a medium bowl, prepare the vinaigrette by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until emulsified. Season with salt and black pepper to taste. Chop the roasted cabbage, removing the core, and add it to the bowl with the dressing. Add the parsley and green onions and toss to coat.