Black Bean Burger with Brie and Wild Blueberry Chutney
Ingredients
Wild Blueberry Chutney:
1/2 onion, finely diced
1 tbsp (15 ml) clarified butter
1 1/4 cup (315 ml) frozen wild blueberries
3 tbsp (45 ml) balsamic vinegar
1 tsp (10 ml) maple syrup
4 sprigs thyme
1 pinch cinnamon
salt and pepper
Black Bean Patties:
240 g black beans from a can (drained)
1/2 onion, finely diced
1 egg
2 tbsp (30 ml) tomato paste
1 tsp (10 ml) chipotle sauce (or chili sauce)
salt
2 tbsp (30 ml) panko (or bread crumbs)
1 tbsp (15 ml) clarified butter
Additional ingredients:
2 burger buns
1 tbsp (15 ml) clarified butter
100 g brie
Preparation
Wild Blueberry Chutney:
- In a small pot, melt clarified butter and sauté diced onion for around 5 minutes until transparent.
- Add wild blueberries and balsamic and bring to a boil.
- Add the thyme and the pinch of cinnamon. Reduce temperature.
- Salt lightly, pepper heavily and cook on low heat for 10-15 minutes until the mixture is reduced. Remove thyme.
- Pour the chutney into a clean jar and cool.
Black Bean Patties:
- Using a potato masher, mash the beans coarsely.
- Knead in diced onion, tomato paste, chipotle sauce and salt. Stir in the panko.
- Heat butter in a pan. With wet hands, shape the bean mixture into patties and fry in the pan on both sides until crisp.
Assembly:
- In another pan, heat 1 tablespoon of butter. Slice the hamburger buns in half and place face down on the pan. Cook until the surface is golden brown.
- Put patties on the grilled hamburger buns. Top patties with sliced brie and wild blueberry chutney. Serve immediately.
Nutrition
Nutritional value per serving:
Calories: 365
Protein: 16 g
Fat: 32 g
Carbohydrates: 59 g
Wild Blue is Good for You!