Black Bean Burgers with Mango, Curry Mayonnaise & Spicy Jalapeno Ketchup, Broccoli & Raisin Salad

I love spicing up regular condiments to turn them into entirely new flavor experiences. My spicy jalapeno ketchup is quick to make and packs a real punch of heat. At first it was a bit too spicy for me, but the curry mayonnaise is cool enough to bring the heat down and taste perfect on my black bean burger. These burgers are firm enough to grill or saute and work best when made ahead, formed into patties and left to chill. In fact, everything I made tonight tastes better the longer it sits, making this dinner a great make-ahead meal for company or meals later in the week.

Tender spiced black bean patties served with spicy jalapeno ketchup, cool curry mayonnaise and fresh diced mango, served with a salad of roasted broccoli, onions, sunflower seeds and plump raisins.

Black Bean Burgers
1/2 spanish onion, rough chop
1/2 green bell pepper, rough chop
2 garlic cloves, smashed
couple dashes of hot sauce
1 1/2 tsp ener-g egg replacer powder
1-15oz can black beans, drained, not rinsed
salt and pepper
1 cup panko breadcrumbs
1/4 cup fresh cilantro, minced
1/4 cup olive oil
4 hamburger buns
1 mango, small dice

In a food processor, pulse the onions, bell pepper and garlic until coarsely chopped. Add the hot sauce, egg replacer, black beans and salt and pepper to taste. Process until almost smooth. Transfer to a bowl and stir in the breadcrumbs and cilantro. Form into 4 large patties.
Chill for 30 minutes or saute right away in olive oil until browned on both sides, 12 minutes total. Serve with mango slices.

Curry Mayonnaise
2 tbl extra virgin olive oil
1/2 spanish onion, rough chop
2 garlic cloves, minced
1 tbl curry powder
1/4 cup veganaise
juice of one lime
salt and pepper
2 tbl fresh chopped cilantro

Saute the onions, garlic and curry powder in oil until soft and translucent, 5-7 minutes. Transfer to a food processor and blend with the veganaise, lime juice and salt and pepper. Puree until smooth. Fold in the cilantro and taste for more salt. Chill before serving.

Spicy Jalapeno Ketchup
1 tsp extra virgin olive oil
1 jalapeno, seeded and minced
1/8 tsp salt
1/4 tsp ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp lemon juice
1 tsp red chile paste
1/2 cup ketchup

Heat the oil in a small saute pan. Over low heat, sweat the jalapeno with all of the spices until soft, 5 minutes. Add the lemon juice, chili paste and ketchup. Raise the heat to medium, cover and simmer for 10 minutes. Transfer to a blender and process until smooth, taste for more salt if necessary. Chill before serving.

Broccoli Raisin Salad
2 tbl extra virgin olive oil
1 head broccoli, cut into florets
1/2 spanish onion, thinly sliced
2 tbl curry powder
salt and pepper
1/4 cup raisins
1/4 cup roasted and salted sunflower seeds

Preheat the oven to 375. Toss the oil with broccoli florets, onion slices, curry, salt and pepper. Roast in a single layer for 20-25 minutes until slightly tender with crisp edges, tossing half way in between cooking time. Add the raisins and sunflower
seeds and serve warm or room temperature.