Cajun Veggie Burgers

Beverley Williams


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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30 Min
30 Min
Stove Top


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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
1/4 tsp
cayenne pepper
1/2 tsp
1/2 tsp
to taste
salt and pepper
egg, beaten
1/2 c
panko bread crumbs
3 Tbsp
3 Tbsp
creole mustard
2 Tbsp
minced green onions
2 Tbsp
chopped fresh parsley
green leaf lettuce leaves
whole wheat hamburger buns, toasted

How to Make Cajun Veggie Burgers


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

Printable Recipe Card

About Cajun Veggie Burgers

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

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