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Pomegranate-Chipotle Black Bean Burgers

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.

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!

Pomegranate-Chipotle Black Bean Sliders

Pomegranate-Chipotle Black Bean Sliders

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 8 oz. bottle 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

Instructions

  1. 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).
  2. 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.
  3. Add egg and bread crumbs, mix thoroughly. Season with salt and pepper, then form into eight slider-sized burgers.
  4. 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.
  5. Serve on toasted slider buns; top with a thin tomato slice and a garnish of cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 626mgCarbohydrates: 52gFiber: 10gSugar: 16gProtein: 13g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Mary@FitandFed

Thursday 19th of April 2012

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.

the wicked noodle

Friday 20th of April 2012

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!

Jill Mant

Tuesday 24th of January 2012

Yum! These look and sound wonderful. I have been looking for a black bean burger recipe. Thanks for sharing. My recent post Asian Fusion Appetizer: Salmon & Asian Pesto Packages

How to Eat a Pomegranate {+Recipe Round-Up} | Not Rachael Ray

Wednesday 16th of November 2011

[...] Kebabs with Pomegranate Relish from Perry’s Palate POM Butter Chicken from Fake Ginger Pomegranate Chipotle Black Bean Sliders from The Wicked Noodle Pomegranate Chipotle Baby Back Ribs from The Wicked [...]

Andras Nagy

Monday 26th of July 2010

Jesus, what gym is that? Sounds very delicious but not exactly gym food, no tofu, no juicer needed?

Chef Dennis

Monday 19th of July 2010

what a brilliant idea!! I bet they were oh so tasty!

thanks so much for sharing this great creation!