Black Bean Burger for One (with Cherry Compote)

It’s cherry season, and after you’ve had your fill of pies and other sweets, you might be looking for a way to use this luscious fruit in a more savory way. Try making a compote and putting it over a very earthy-tasting bean burger to shake up your palate a bit!

If making the cherry compote as a topping, make it first.

Black Bean Burger

·         ¼  cup plus 2 TBLSP cooked black beans

·         1 TBLSP Dijon-style mustard

·         1 chopped green onion

·         3 black olives, chopped

·         1 small clove garlic, smashed

·         1 TBSLP fresh coriander

·         Pinch ground cumin

·         Pinch salt

·         3 TBSLP rolled oats (you can use a gluten-free product, like almond flour, too)

If baking the burger, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. If frying, oil the pan ever so slightly.

1.    In a food processor, blend the beans, mustard, green onion, olives, garlic, coriander, cumin, and salt until you have a chunky purée. Pulse in the oats (or flour). Form the resulting paste into a patty shape.

2.    Heat a small non-stick frying pan over medium heat and cook the patty SLOWLY for approximately 6-8 minutes on each side, or until brown. (If you can cover it, all the better.) Alternatively, place the patty on the prepared baking sheet and bake for approximately 30 minutes, flipping halfway through.

3.    Serve burgers topped with sliced avocado and your favorite burger toppings, such as vegan sour cream, red onion, vegan cheese, etc. and your favorite sides.

Note: This burger is too soft to work on a grill.

Cherry-Thyme Compote

·         1 TBLSP extra-virgin olive oil

·         3 slices of a small shallot, minced

·         Pinch kosher salt

·         Pinch freshly ground pepper

·         1 cup fresh Bing cherries, pitted and coarsely chopped

·         1 ½ teaspoon balsamic vinegar

·         1 ½ teaspoon firmly packed brown sugar’

·         Pinch of minced fresh thyme (or dried)

1.  Put the olive oil into a small saucepan. Set the pan on the stovetop over medium-low heat. Add the shallot and cook, stirring frequently, until the shallot is softened, about one minute. Add in the salt and pepper.
2. Add the cherries and cook, stirring often, until they are warm and begin to give off their juices, about 2 minutes.
3. Add the vinegar, sugar, and the thyme and stir to dissolve the sugar. Remove from the heat and adjust the seasonings, if necessary. Transfer the compote to a serving bowl. 


I like this sauce over savory things, like seitan, mushroom burgers, and rice, but it also adds an interesting touch to vegan vanilla ice cream!