Pomegranate-Chipotle Black Bean Sliders
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:
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.
MMMM, I LOVE sliders! We both used Chipotle and POM in our recipes this week – like minds ;)
I LOVE Black Bean Burgers with some heat – can't wait to try them with that glaze!
Kristy, what fantastic sliders! I bet the flavors are just so wonderful, I'm sure this would convince my carnivorous husband to try a meatless burger :) Awesome recipe!
I love the sound of this…and I bet I'd love the taste, too!
Thanks!
Yummy recipe! I love my black bean burger recipe, but this one is definitely on the "to try" list. It just may become my new favorite!
Not a slider, which is made from a small ground beef patty, cooked with onions, but it is a tasty sandwich.
what a brilliant idea!! I bet they were oh so tasty!
thanks so much for sharing this great creation!
Jesus, what gym is that? Sounds very delicious but not exactly gym food, no tofu, no juicer needed?
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Yum! These look and sound wonderful. I have been looking for a black bean burger recipe. Thanks for sharing.
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Seems like I was just here, then I saw this recipe of yours mentioned over on cooktraineatrace and had to come back to see your original post about it. I love black bean burgers and I love pomegranate, so this ought to be a natural for me. I haven’t had great luck when I’ve tried to reduce pomegranate juice on the stove. I’ve ended up with a burned flavor, probably either from using too high of a heat or leaving it on too long trying to get a reduction as thick as pomegranate molasses. Last time that happened I figured I would just buy some pomegranate molasses instead, though I never got around to it. Perhaps I should try again, going more for the thin glaze you mention in this recipe.
Mary@FitandFed recently posted..Grilled Pineapple, Banana and Mango
It’s tricky the first few times you do a syrupy reduction like pom molasses or a balsamic glaze. Once you get it right you’ll have a feel for when it’s time to pull it. The best way I can describe it is that you’ll start to see it bubble up a lot and when you tilt the pan it will stick for a second or two on the bottom before it all pools. It thickens and gets syrupy after it’s removed from the heat so it’s really about getting your timing right. If you wait until it’s a syrup in the pan then it will be far too thick and sticky when it cools.
Hope that helps!
Yes, that really does help, thanks for the very detailed description. I can see that I was leaving it on for far too long, I had no idea that it was supposed to thicken after I took it off the heat. Well, if I could train myself to take a custard (for ice cream) off the stove sooner, I suppose I can learn this too.
Mary@FitandFed recently posted..Hummus made with Sesame Seeds and Homemade Chickpeas
LMK how it works out, Mary!