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Pomegranate-Chipotle Black Bean Sliders

Submitted by on July 11, 2010 – 5:58 pm9 Comments

pomegranate chipotle black bean burger recipe

There’s a chipotle black bean burger they serve at my gym’s cafe that is to die for. I’ve never been much of a “veggie” burger type, but after trying theirs, I’ve really changed my opinion of the non-burger.

So when POM Wonderful asked if I would create a juice recipe for them using their awesome – and ridiculously healthy – POM juice, I immediately had the urge to try my hand at making my own black bean burger. And I have to say, I’m quite happy with my version! The pomegranate glaze is amazing. Even if you’re not a black bean burger fan, you should at least try making the glaze.

Canned black beans are a pantry staple at our house; I’m never without them. They’re so versatile: soup, salads, appetizers, breakfast, lunch, and dinner, these babies fit in pretty much anywhere. Plus they’re cheap and healthy!

Thanks to POM Wonderful for wanting to work with me again. You guys are all awesome!! :-) Looking for even more POM juice recipes? You can check them out here:

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Enjoy!


Juice Recipe – Pomegranate-Chipotle Black Bean Sliders

  • 8 oz. bottle of POM Wonderful pomegranate juice
  • 2 T. sugar
  • 2 T. fresh lemon juice
  • 1 t. finely chopped chipotle pepper (more or less according to taste)
  • 1 15-oz. can black beans, drained and rinsed
  • 1/4 cup minced red onion
  • 1/4 cup finely chopped cilantro (I added half a cup)
  • 1/2 t. cumin
  • 1 clove garlic, minced
  • 1 egg
  • 1/2 cup panko bread crumbs (regular would also do the trick)
  • kosher salt
  • freshly ground black pepper

Pour pomegranate juice into a small saucepan and add lemon juice and sugar. Bring quickly to a boil, then reduce heat and simmer until reduced to a thin glaze (it should easily coat the back of a spoon). Remove from heat and immediately stir in chipotle (glaze will thicken as it cools).

Place beans in a medium-sized bowl and mash them thoroughly (it’s okay if you have a whole bean here or there, just get most of them). Add onion, cilantro, cumin and garlic; mix well.

Add egg and bread crumbs, mix thoroughly. Season with salt and pepper, then form into eight slider-sized burgers.

Heat a grill pan over med-high heat with a T. of olive oil. When hot, add burgers and grill until good and brown, then flip and do the same on the other side. With a basting brush, brush glaze over burgers.

Serve on toasted slider buns; top with a thin tomato slice and a garnish of cilantro.