Cajun Veggie Burgers

Beverley Williams

By
@Beverley1991

If you want to use canned beans and/or lentils, drain and rinse them first. You would use 2 (15 oz.) cans of red beans. For the lentils just measure how much you need from 1 can.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 1/2 c
cooked, drained red beans
2 Tbsp
olive oil, divided
1 Tbsp
minced garlic
1/4 c
diced yellow onion
1/4 c
diced green bell pepper
1/2 c
cooked brown rice
1/4 c
cooked quinoa
1/4 c
cooked, drained lentils
1 Tbsp
tabasco sauce
1 tsp
oregano
1/4 tsp
cayenne pepper
1/2 tsp
paprika
1/2 tsp
thyme
to taste
salt and pepper
1
egg, beaten
1/2 c
panko bread crumbs
3 Tbsp
mayonnaise
3 Tbsp
creole mustard
2 Tbsp
minced green onions
2 Tbsp
chopped fresh parsley
6
green leaf lettuce leaves
6
whole wheat hamburger buns, toasted

Directions Step-By-Step

1
Heat half of oil in a medium sauté pan on medium‑high.
2
Add garlic, yellow onions, and bell pepper, and cook several minutes until tender.
3
Remove from heat and cool 2-3 minutes.
4
Place the red beans in a large bowl. Mash with a fork.
5
Add quinoa, rice and lentils. Mix.
6
Add cooked veggies, Tabasco, breadcrumbs, egg, oregano, thyme, paprika, salt and pepper, cayenne. Mix well.
7
Form into 6 patties and set aside.
8
Return the saute pan to the heat and add the remaining oil.
9
Cook the patties 3 minutes per side. Add more oil if needed. Don't crowd the patties. (I usually do 3 at a time.)
10
Meanwhile, combine the mayonnaise, mustard, green onions, and parsley in a small bowl.
11
Spread the mayo mixture on the buns.
12
Add a burger patty to each. Top with a lettuce leaf and serve.

About this Recipe

Course/Dish: Burgers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian