Moroccan Tagine-Inspired Black Bean Burgers with Apricot Chutney

Flavorful vegetarian black bean burgers seasoned with warm Moroccan tagine spices, topped with a sweet and tangy apricot chutney. A delicious and satisfying lunch or dinner option.

Prep Time

20 minutes

Total Time

45 minutes

Calories

685

Level

Easy

Yields

4 servings

Cost

£1.60

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

American

Main Ingredient:

Vegetarian

Ingredients

Servings

2cans (15 oz each)Black Beans(rinsed and drained)

£1.60

0.5cupCooked Quinoa(or cooked brown rice)

£0.60

0.5cupRed Onion(finely chopped)

£0.20

0.3cupFresh Cilantro(chopped)

£0.40

0.5cupBreadcrumbs(Plain breadcrumbs, use gluten-free if desired)

£0.15

1Egg(or flax egg for vegan (1 tbsp ground flaxseed mixed with 3 tbsp water))

£0.25

1tablespoonOlive Oil

£0.10

1teaspoonGround Cumin

£0.05

1teaspoonGround Coriander

£0.05

0.5teaspoonGround Ginger

£0.03

0.3teaspoonTurmeric

£0.02

0.3teaspoonCinnamon

£0.02

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

1jar (8-10 oz)Apricot Chutney(store-bought or homemade (see below))

£1.80

4Burger Buns(your choice)

£1.10

As neededOptional Toppings(Lettuce, tomato, avocado, sprouts)

Total Cost

£6.40

£1.60 per serving

The Method

1
Preheat oven to 375°F (190°C) if baking the burgers. Alternatively, prepare your grill or skillet for cooking the burgers.
2
In a large bowl, mash the black beans with a fork or potato masher, leaving some whole for texture. You can also use a food processor, but be careful not to over-process.
3
Add the cooked quinoa, chopped red onion, cilantro, breadcrumbs, egg (or flax egg), olive oil, cumin, coriander, ginger, turmeric, cinnamon, salt, and pepper to the mashed black beans. Mix well until combined.
4
Form the mixture into 4 patties, about 3/4 inch thick.
5
If baking: Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until heated through and slightly firm.
6
If grilling or pan-frying: Heat a skillet or grill pan over medium heat. Cook the patties for 5-7 minutes per side, until heated through and slightly charred. If using a skillet, add a little oil if needed.
7
While the burgers are cooking, lightly toast the burger buns, if desired.
8
To assemble the burgers, spread apricot chutney on the top and bottom bun. Place the black bean burger on the bottom bun, add any desired toppings (lettuce, tomato, avocado, sprouts), and top with the other bun. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (280g)

685 kcal / 2866 kJ

Carbs

115g

44% of RDA

Fat

15g

21% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

24 g

80% of RDA

Sugar

40 g

44% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For extra flavor, sauté the red onion in a little olive oil before adding it to the black bean mixture.

Adjust the amount of spices to your liking. If you prefer a spicier burger, add a pinch of cayenne pepper.

The burgers can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.

For a delicious variation, add some chopped dried apricots to the black bean mixture.

For a crispier burger, coat them in breadcrumbs before cooking.

Cooking Equipment

Large Bowl

Skillet or Grill Pan

Food Processor (optional)

Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, sauté the red onion in a little olive oil before adding it to the black bean mixture.

Adjust the amount of spices to your liking. If you prefer a spicier burger, add a pinch of cayenne pepper.

The burgers can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.

For a delicious variation, add some chopped dried apricots to the black bean mixture.

For a crispier burger, coat them in breadcrumbs before cooking.

Moroccan Tagine-Inspired Black Bean Burgers with Apricot Chutney

Ingredients

The Method