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Black Bean Burgers with Bittman’s Tomato Jam

August 24, 2012
by Shannon Hepburn


Black Bean Burgers with Bittman's Tomato Jam  
Author: Mark Bittman
  • 2 packages Vermont Bean Crafters' Black Bean Burgers
  • burger buns (or not - we're gluten free so we eat our burgers naked)
  • your favorite toppings: lettuce, tomato, onions, pickles, mayo, mustard, etc...
  • 1 batch of Mark Bittman's TOMATO JAM - following
  • 1½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or minced ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
  1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
  2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Aside from serving with the bean burgers it's great plain, on bread, with fish or grilled meat or vegetables. Will keep in fridge for about a week.

See more vegatarian recipes and shopping lists at our “recipes and shopping lists” post