Prep the aromatics. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion, mushrooms, and a pinch of salt. Cook 5–7 minutes until the mushrooms release moisture and the pan looks mostly dry. Stir in garlic and cook 30 seconds. Set aside to cool slightly.

Mash the beans. In a large bowl, lightly mash the beans with a fork or potato masher. Leave some chunks for texture; you don’t want a paste.

Combine the mix. Add grated carrot, sautéed veggies, oats, breadcrumbs, egg (or flax egg), tomato paste, soy sauce, smoked paprika, cumin, pepper, and salt. Stir until evenly combined. If it feels very wet, add a tablespoon more breadcrumbs. If it feels dry or crumbly, add a teaspoon of water or a little more tomato paste.

Chill the mixture. Cover and refrigerate for 15–20 minutes. This helps the oats hydrate and the patties hold their shape.

Shape the sliders. Scoop about 2 tablespoons per patty and form into compact discs, roughly 2 inches wide and 1/2 inch thick. You should get 10–12 mini patties.

Pan-fry to crisp. Heat 1–2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties in batches 3–4 minutes per side until browned and firm at the edges. Don’t overcrowd the pan.

Warm the buns. Split slider buns and toast cut-side down in the same skillet for 30–60 seconds until lightly crisp. This prevents sogginess.

Assemble. Spread sauce on buns, add a patty, and stack with lettuce, tomato, onion, pickles, or avocado. Serve immediately while warm and crisp.