Cajun Black Bean Burgers with Creole Remoulade Sauce


This one's for all you vegan hotties out there who need some spice in your life.
NotesCajun seasoning is a mixture of salt, garlic, onion, paprika, cayenne pepper, oregano, and black pepper that's available in most grocery stores.
Serves6 burgers; 1 1/2 cups (356 mL) Creole Remoulade Sauce
Cooking MethodSauteeing
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionGame Day
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
MealDinner, Lunch
Taste and TextureSavory
Type of DishHamburger, Sandwich
Ingredients
- 1 cup (224 g) vegan mayonnaise (Vegenaise)
- 1 teaspoon Cajun seasoning (see Notes)
- 3/4 teaspoon prepared yellow mustard
- 1/4-1/2 cup (59-119 mL) canola oil, for frying
- 4 whole jalapeño peppers
- 1 teaspoon vegetable oil
- 3/4 cup (113 g) diced onion
- 1 cup (75 g) sliced mushrooms
- 2 cloves garlic, minced
- 3 cups (90 g) fresh baby spinach
- 6 Gluten-Free Black Bean Burger patties
- 6 whole grain buns
- 1 cup (237 mL) vegan nacho cheese sauce, warmed (we like locally produced Teese)
Instructions
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To make the Creole Remoulade Sauce:
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1.?In a small mixing bowl, whisk together all the ingredients and set aside. (Save any leftover sauce in an airtight container; it will remain fresh refrigerated for up to 2 weeks.)
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To make the Fried Jalapeños:
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1.?In a large skillet over medium?high heat, warm the oil until it begins to bubble.
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2.?Place the whole jalapeño peppers in the skillet and fry for 8 minutes, until they appear slightly wilted. Be sure to move the peppers around frequently to ensure that they cook evenly and to prevent sticking. Remove the skillet from the heat.
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3.?Remove the jalapeño peppers from the skillet and place them on a plate lined with paper towels. Let them cool for 5 to 7 minutes and then slice them. Set aside.
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To make the Sauté Mix:
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1.?In a large skillet over medium?high heat, warm the oil.
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2.?Once the oil is warm, add the onion. Cook for 2 minutes. Add the mushrooms and garlic and cook for 5 to 7 minutes, until the onion becomes translucent and the mushrooms are soft.
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3.?Toss in the spinach and cook for 2 to 4 minutes, until just wilted.
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To assemble the Burgers:
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1.?Warm a large skillet over medium heat. Place the patties in the dry skillet for 6 to 8 minutes, long enough to warm them. Remove from the heat. Meanwhile, warm the buns in a toaster or oven on a piece of foil.
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2.?Transfer the bun bottoms to a serving platter. Place the patties on the bun bottoms and top each with about 1/3 cup (95 g) of the Sauté Mix, 4 to 6 jalapeño pepper slices, 2 tablespoons of the Remoulade Sauce, and 2 to 3 tablespoons of the vegan nacho cheese sauce. Serve immediately.
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Cooks' Notes: Save yourself from doing dishes by making the jalapeño peppers first, discarding most of the oil, and then sautéing the veggie mix in the same pan.
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These burgers are particularly delicious with an ice-cold craft brewed beer.
Read NextCreole Fried Chicken
2013 Jo A. Kaucher
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email2shelleyatyah oocom 8343281
Jan 02, 2015
Making these tonight! YUMMMMMMMM!

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