Sweet Wino Black Bean-o Burger
In honor of National Vegetarian Week (…in the UK) we’d like to share with you a delicious, delectable, and delightful recipe to get you, your friends and/or your family through the week and the weeks to come. Your taste buds will thank you. No doubt about it.
Last week, we decided to make our own black bean burger with a little bit of our Sweet Wino-nion Jam. The results were remarkably…uhmazing. I’ve eaten many black bean burgers and this one def. was one of the top burgers I’ve eaten (and the first I’ve ever made myself! not bias though…)
Here’s the recipe for some black bean burger goodness…courtesy of The Jam Stand:
Sweet Wino Black Bean-o Burgers
Makes 4 patties
-1 can black beans, drained
-3 cloves garlic, peeled
-1/2 red bell pepper
-2 tablespoons J+S Sweet Wino-nion jam
-1/2 cup breadcrumbs
-1 egg
-1 tablespoon cumin
-salt
-feta (optional)
- Preheat oven to 375°F.
- Lightly oil a baking sheet.
- Finely chop the garlic and pepper.
- In a medium bowl, mash black beans until thick and pasty.
- Add the pepper, garlic, 2 tablespoons of feta, and 2 tablespoons of Sweet Wino-nion jam to the mixture. Make sure to spread the onion jam evenly throughout the burger mixture. Add the breadcrumbs.
- In a small bowl, sir together egg, cumin, and a pinch of salt.
- Stir the egg mixture into the mashed beans. Divide the mixture into four patties.
- Place the patties on a baking sheet, and bake 10 minutes on each side.
- Put the patties on your favorite bread with a slice of tomato, avocado or whatever your heart desires. Or let the patties stand alone.
- EAT.
You’re welcome. ;)
JAMS MAKE THE WORLD GO ROUND.
Hey Jam Fans! So you know how music makes the world go round? Well, music makes our Jam Sessions go round too. How can you make jam without jammin’ to some jams? Can you imagine how boring the world would be without music, how ear candy lacking a Jam Sesh would be without jams?? INCONCEIVABLE!
So starting right NOW…we’re asking that you share with us some of your favorite songs to jam to, songs that we perhaps would like to jam to too while we’re cooking up jams…songs about jam, songs that contain the word jam…you get the picture…aaannnd GO!
A few weeks ago, our very own Razzy Gabby got married and The Jam Stand got to be a part of the special occasion!
Gabriela Filasky is our good friend from college. She is the reason that our raspberry jalapeño jam exists. Hence the name Razzy Gabby & a Side of Jalapeño.
She met her now husband in 2006 while on a study abroad trip in Madrid. As the maid of honor said quite nicely, “If you want to travel fast, go alone; if you want to travel far, go together.” I was one of the privileged few who witnessed the magic happen in our 10 room apartment. And so from there their love for each other grew. The two graduated from UF, lived in separate cities for a while, and finally ended up here in New York to travel far together.
The wedding took place in central Florida on March 23rd. After spending the early hours of the day getting ready and drinking mimosas, we finally set off to the wedding location at 2 in the afternoon. Bride in the front seat, me behind the wheel, and 2 more bridesmaids in the back with bouquets in hand.
BUT before we made it to our destination (which was only about 10 minutes away from where we were), tequila shots were taken in order to calm all the pre-wedding nerves.
Of course, we HAD to make a pit stop at The Hitching Post.
Razzy Gabby was quite a snazzy bride. Short dress, red shoes! She was a beauty and a dancing queen. Mr. Jonathan Arp was looking extremely dapper with his red shirt and vest. The couple was gleaming! The ladies of the bride wore belted mexican tunics while the gentlemen wore ties, bowties and bright sneaks. It was the most colorful bridal party anyone’s ever seen! Everyone was looking fabulous.
Vows were said and tears were shed as the two were dubbed Mr. & Mrs. Jon Arp.
There was a tad bit of rain after the ceremony, but it did not get in the way of the late night fiesta. Everyone had a blast in the photo booth posing with all the awesome props…mustaches, bowties, wolf hats, spectacles, sombreros, flowers and a giant teddy bear.
Of course to honor our Razzy Gabby, spicy and sweet wedding favors were given to each guest.
The Jam Stand loves Gabby and we were glad to be a part of her special day. We wish her and Jon nothing but all the happiness in the world.
… There is a lot of dance parties and trolls where that came from.
fab:
Get ready to jam.
We foodies at Fab have our own version of Linsanity. When we discovered The Jam Stand, we were instantly sweet on innovative flavors like the Drunken Monkey, made with sugared bananas, rum and a splash of lime. Yum!
Then things got better. We realized their site was jam-packed with jamtastic puns, and we boiled over with excitement. After an email jammed with exclamation points and declarations of eternal Jam Fandom, founders Sabrina Valle and Jessica Quon let us jump in on a jam sesh. Delicious wordplay ensued. And the jams are all here.
Sabrina and Jess. So jam cute.
On the day of our visit, we ironically got stuck in a traffic jam on the way to their kitchen in Red Hook. Luckily, they left the door ajar for us, and we followed the sounds of slow jams to find the ladies hard at work. Once we simmered down, we checked out what they were cooking up. Surrounded by 200 pounds of blueberries and a luscious bottle of deep golden Kentucky whiskey, Sabrina and Jessica made small batches of Blueberry Bourbon Jam to prepare for hungry Fab foodie shoppers.
See? The door really was ajar.
Amidst the jamazing aroma wafting through the kitchen, the ladies jammed about the first anniversary of their business, shared tasty recipes and raced to jam as many puns as possible into one minute.
Jessica, mid-jam.
Happy anniversary! How’s your first year been?
Incredible! We started out cooking together, trying new recipes. One day, we decided we had to make jam. Friends kept asking for more and then a light bulb went off that this could be a business. We’ve learned a lot of things since starting. It helps to be organized so we don’t waste time running back and forth, gathering ingredients, so now we make lists! No matter how hard we try, we still forget things, but we’re getting there. The other major lesson was learning how to produce on a larger scale while still making the jam in small batches. Jam is so temperamental that it took a long time to find that right balance.
Lists and lists and more lists.
What are you super proud of right now?
We finally got into stores, and it’s a really good feeling to walk into a place that carries our product. Same with being on Fab. It’s exciting to see that people are buying something we’ve created. We see it on shelves and it’s like, “We made that!”
Quality ingredients are important.
What has been helpful during this time?
Last year when we were selling at markets, that was how people started to hear about us. We got one-on-one contact with consumers and got to know a lot of the people in the industry. A lot of vendors that we use, like the designer and printer that made the labels for our jars, were recommended to us from other Brooklyn producers. Everyone is super-friendly, super-willing to help each other out. It’s just one of those families.
Literally jamming.
How do you like to jam?
Sabrina: I like making pizza with the Wino-nion Jam. Just pizza, a little bit of tomato sauce, goat cheese and mozzarella. It’s made with red wine and caramelized onions and tastes amazing.
Sabrina, dreaming of
jampizza.Jessica: That’s so good with cornbread too! And you can’t go wrong with a PB and Jamwich. That’s actually why we started selling them, because we could call them Jamwiches! We also like to jam out while cooking. Send us some music, people.
Jams for making jam.
Forget Linsane in the membrane, your puns are jamaking me crazy! Ready for a 60-second jamazing race? Go!
Jam on it, jamtastic, pump up the jams, stuck in a jam, we’re jammed, mind your own jam business!, I have my own jam business!, this is jam good, I don’t think you’re ready for this jelly, spread the love, jammy jam jam jam, pajamy jams, slows jams, jam out. Whew.
Thinking of a master jam.
We had a jam good time. Thank you Jessica and Sabrina!
It doesn’t end there. If you’ve made it all the way through this post, you’re part of the jamily. So pop some jampagne and come up with your own jam puns. Don’t judge me. I am what I jam!
—Shirley Chan
Hey Jam Fans,
Happy 2012! We definitely had a hectic 2011 holiday season so it feels good to take a breather and restore some order to our Jammin’ world. In December, we were ALL OVER Brooklyn and Manhattan— from Park Here and Bust Craftacular in the city to the Brooklyn Night Bazaar and Brooklyn Craft Central. Getting to the point, we SOLD OUT of basically everything! Hopefully, we caught you somewhere in the midst! (Maybe snapped your photo?)
We want to thank all of our Jam Fans who came out and jammed with us this year. Whether it was sampling some jams at a flea, letting us hang with your pup, or gifting our jams to your friends, we thank you sincerely from the bottom of our jammy hearts. 2011 was our first year in business and it was nothing short of jamtastic! (Sorry for being so nerdy.)
2012 is going to be a great year! Now, we know “they” are saying the apocalyse is coming, BUT we don’t think the world can end just yet. There are just too many jams to be made! TOO MANY!
As of January 2012, The Jam Stand is starting to distribute to local Brooklyn stores. You can currently find us at The Gourmet Guild Williamsburg, a new store carrying goodies by local NY companies. The shop is located @ 110 Broadway, Brooklyn, NY 11249.
You can also find us at Urban Rustic in Williamsburg @ 236 N 12th Street, Brooklyn, NY.
If you live in Carroll Gardens then you should check out By Brooklyn. The ladies who run the store are amazing and everything in there is made in Brooklyn. Support local and visit the store @ 261 Smith St., Brooklyn, NY 11231 :)
For all Greenpointers, we’re now stocked at your local general store Kill Devil Hill @ 170 Franklin Ave. Brooklyn, NY 11222. Stop by, grab a jar and congratulate Patrick & Mary on their newborn baby boy, Duke!
Last but definitely not least, you can drop in to Kos Kaffe in Park slope to pick up our jam or get one of their tasty sammies smothered in Jam Stand goodness! The location used to be Ozzie’s and the husband and wife owners are just THE BEST! Kos Kaffe is located @ 251 5th Ave., Brooklyn NY 11215.
Don’t worry, you’ll still be seeing our faces at the local markets! We will be selling at Park Here in NoLita this winter, and at The Vegan Shop Up in Bushwick on February 12th. (Just in time for Valentine’s Day! )
Spreading the Love,
Jessica and Sabrina
