Cajun Bean Burgers with Crispy Potato Wedges and Secret Sauce

These crispy Cajun bean burgers are proof that meatless meals can be absolutely irresistible. We mash kidney beans with Monterey Jack cheese, scallions and a bold Cajun spice blend, then pan-fry until golden and crunchy. Stacked on a toasted brioche bun with tangy pickles and a creamy secret sauce, every bite is packed with flavor.

And what’s a burger without fries? We’re serving these patties with oven-roasted potato wedges that come out perfectly crispy. Whether you’re a vegetarian or just looking to switch up your dinner routine, this sandwich will make you forget all about meat.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

13.4 ounce Kidney BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Finely chop enough pickle slices to get 2 teaspoons (4 teaspoons for 4 servings); set aside remaining slices for serving. Drain and rinse kidney beans. Trim and mince scallions.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
3. While potatoes roast, make the secret sauce: In a small bowl, combine mayonnaise, chopped pickle, hot sauce (to taste) and ½ teaspoon sugar (1 teaspoon for 4 servings). Set aside.
4. Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth (some larger pieces are okay). Stir in Monterey Jack cheese, scallions, half the tempura mix, 2 teaspoons Cajun spice (4 teaspoons for 4 servings) and 2 tablespoons water (¼ cup for 4 servings) until thoroughly combined. Season with salt (about ¼ teaspoon for 2 servings, ½ teaspoon for 4) and pepper. Divide mixture into two equal mounds (four mounds for 4 servings).
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Using a silicone spatula, add bean mixture mounds to the pan and gently press to flatten into patties about the width of a burger bun. Cook until golden brown and crisp, 3-4 minutes per side. Transfer to a plate. (Work in batches if needed, adding more oil between batches.)
6. Halve and toast brioche buns until golden. Spread cut sides with butter (1 tablespoon per bun half). Spread bottom buns with up to half of the secret sauce. Fill buns with patties and as many sliced pickles as you like. Divide sandwiches between plates. Serve with potato wedges and remaining sauce on the side.

Recipe Tips

FAQ

Can I bake the bean patties instead of frying?

Yes, you can bake them at 425°F on a parchment-lined baking sheet for about 15 minutes, flipping halfway, until golden and crisp.

What can I use instead of tempura mix?

You can substitute with an equal amount of all-purpose flour or panko breadcrumbs mixed with a little water to form a thick batter.

How do I make the secret sauce spicier?

Add more hot sauce or a pinch of cayenne pepper to the mayonnaise mixture.