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
  • 1
    egg, beaten
  • 1/2 c
    panko bread crumbs
  • 3 Tbsp
  • 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

How to Make Cajun Veggie Burgers


  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.

Printable Recipe Card

About Cajun Veggie Burgers

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

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