These spicy black bean burgers offer a satisfying, plant-based alternative to traditional meat patties. The mixture of black beans, fresh jalape&# 195;±os, and warm spices like cumin and coriander creates a robust flavor profile with a hearty, chunky texture. The burgers are bound with egg white and breadcrumbs for structure, then pan-fried until golden brown. They are elevated by a homemade cranberry-ginger relish, which adds a bright, sweet, and tangy contrast that cuts through the richness of the beans. Perfect for summer barbecues, weeknight dinners, or potlucks, this dish brings vibrant international flavors to your table. Serve on toasted buns with your favorite toppings for a complete meal.
Spicy Black Bean Burgers With Cranrerry Ginger Relish
Description
These spicy black bean burgers offer a satisfying, plant-based alternative to traditional meat patties. The mixture of black beans, fresh jalapeños, and warm spices like cumin and coriander creates a robust flavor profile with a hearty, chunky texture. The burgers are bound with egg white and breadcrumbs for structure, then pan-fried until golden brown. They are elevated by a homemade cranberry-ginger relish, which adds a bright, sweet, and tangy contrast that cuts through the richness of the beans. Perfect for summer barbecues, weeknight dinners, or potlucks, this dish brings vibrant international flavors to your table. Serve on toasted buns with your favorite toppings for a complete meal.Ingredients
Directions
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In a large bowl, combine the black beans, 1/2 cup chopped onion, parsley, garlic, minced jalapeño peppers, 1/3 cup flour, coriander, cumin, and cayenne pepper.
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Mix in the beaten egg white.
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Coarsely mash the mixture into a thick, chunky paste using a potato masher, or pulse in a food processor until combined but not pureed.
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Mix in bread crumbs, adding more if necessary, to create a firm mixture that holds together when pressed.
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Form the bean mixture into six equal patties, lightly coating them with remaining flour.
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Spray a large skillet with nonstick cooking spray and set over medium heat until hot.
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Cook the patties until browned, about 5 to 7 minutes on each side.
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While the burgers cook, make the relish: In a small saucepan over high heat, combine cranberries, brown sugar, celery, 2 tablespoons onion, ginger, cider vinegar, water, and Dijon mustard.
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Bring the relish mixture to a boil, then reduce heat and simmer, stirring occasionally, until thickened and cranberries burst, about 10 minutes.
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Serve the warm black bean burgers on hamburger buns topped with the cranberry-ginger relish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1503.7kcal
- % Daily Value *
- Total Fat 6.4g10%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 151.9mg7%
- Total Carbohydrate 297.8g100%
- Dietary Fiber 72.2g289%
- Sugars 64.6g
- Protein 75.1g151%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days. The relish can be stored separately in the fridge for up to 1 week or frozen for up to 3 months.
Substitutions: For a vegan option, replace the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). You can substitute the flour with almond flour or gluten-free flour if needed.
Tips: If the burger mixture is too wet, add more breadcrumbs. If it is too dry, add a tablespoon of water or more bean liquid. Letting the patties chill for 1-2 hours before cooking helps them hold their shape better.
Variations: Add diced avocado or a slice of cheese to the burgers for extra richness. You can also swap the cranberry relish for a classic tomato salsa or chipotle mayo.
