Next up on our culinary adventure through some of my favorite Black Authored Cookbooks is the brilliant Shanika Graham-White and her amazing cookbook, Orchids & Sweet Tea. This book shares the same name as Shanika’s wonderful food blog and is filled with easy-to-make recipes that are both drool-worthy and visually stunning.
If you like lots of color, flavor, and meals that you can feel good about eating—this cookbook is right up your alley. Today, I’m sharing with you a little background on the lovely Shanika Graham-White and her cookbook. Then, I’ll spill the deets on one of my favorite recipes from Orchids & Sweet Tea—her jerk BBQ pineapple black bean burger.
Orchids & Sweet Tea by Shanika Graham-White
Self-taught cook and baker Shanika Graham-White launched her first cookbook, Orchids & Sweet Tea, just last year. Inspired by Shanika’s Jamaican heritage and Southern roots, the cookbook contains over 120 plant-forward recipes. You can find a delicious mix of everyday comfort food dishes and fancier dishes for special occasions.
This cookbook is wonderful for anyone looking for healthier versions of classic dishes and delicious ways to nourish their body. Shanika Graham-White has done a brilliant job of showing novices and skilled chefs alike just how bold and flavorful plant-forward meals can be. By treating food like art, Shanika has created a beautiful collection of dishes that guarantee to impress your friends and family on any occasion.
Shanika Graham-White’s Black Bean Burger Recipe
You may have tried black bean burgers before, but I promise you’ve never eaten one quite like Shanika Graham-White’s Black Bean Burger. Flavored with a hot and tangy jerk BBQ sauce and topped with grilled pineapple, this plant-based burger recipe is loaded with nutrients and bursting with an explosion of flavor in every bite.
The burgers are bound with eggs so they’re not totally vegan, but they make for a mouthwatering way to enjoy a meatless burger without sacrificing flavor. You can pop the burgers straight into the oven or pan-fry them first if you like your burgers extra crispy. Once they’re ready, you’ll layer them onto toasted buns along with jerk BBQ sauce, grilled pineapple, and a dollop of guacamole. Yum!
Black Bean Burger Recipe Tips
Here are some of my go-to tips to help you make the best black bean burgers:
- If you’re worried about the heat, you can swap the Scotch bonnet pepper for a jalapeno pepper instead. Alternatively, you could leave the pepper out altogether.
- You can grill your pineapple rings on the grill or in a pan over the stove.
- If you find that your burger mixture is too sticky, add more bread crumbs a little at a time until you’ve reached a paste-like consistency.
- Feel free to use your favorite store-bought jerk BBQ sauce or make your own from scratch. Leftovers work great for chicken wings and BBQ nachos!
You can get the full recipe details by supporting this book with your purchase.
- Low Carb Juicy Lucy Burger (Cheese Stuffed Burger)
- Pimento Cheese Stuffed Sliders
- Fresh Salmon Burgers With Whipped Feta
Black Bean Burgers
Equipment
- Orchids & Sweet Tea by Shanika Graham-White
Ingredients
BURGERS:
- 1 15-ounce can black beans, drained and rinsed
- 2 cups carrots, grated
- 2 cloves garlic, peeled
- 1 Scotch bonnet or habanero pepper, roughly chopped
- 2 cups plain breadcrumbs, plus more if needed
- 2 large eggs
- 1 teaspoon finely ground sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 tablespoon extra-virgin olive oil, for cooking (optional)
FOR SERVING:
- 12 pineapple rings
- 6 burger buns, split and toasted
- 2 cups jerk BBQ sauce
- Guacamole, optional
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Put all the burger ingredients in a food processor or blender and pulse until broken down and well combined. If the mixture is too sticky, add more breadcrumbs until it’s “paste-y” enough to form into a ball without difficulty.
- Using your hands, form the mixture into 6 medium-size patties about 4 inch thick.
- If you like your veggie burgers with a well-browned crust, pan-fry the patties a bit first. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add half of the patties and cook until browned on both sides, cooking 2 to 3 minutes per side. Repeat with the remaining patties.
- Carefully place the patties on the sheet pan and bake for 15 to 20 minutes, or until crispy.
- Meanwhile, grill the pineapple rings: Preheat a nonstick grill pan over medium-high heat, then place the pineapple rings on the pan and lightly char on each side, 3 to 4 minutes total. Set aside.
- When the burgers are done, remove them from the oven and serve immediately on toasted buns. Top with jerk BBQ sauce and 2 pineapple rings and, if desired, add a dollop of guacamole.
Notes
Nutrition
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