Crispy Cajun Bean Burgers with Potato Wedges and Secret Sauce

Get ready for a meatless Monday showstopper! These crispy Cajun-spiced bean patties are incredibly hearty, made with mashed kidney beans, melted Monterey Jack cheese and fresh scallions. Layered with tangy pickles and slathered in a secret sauce, they’re served on soft brioche buns alongside crispy potato wedges. Trust us-you won’t miss the meat.

This recipe is all about big, bold flavors and satisfying textures. The bean patties get a crunchy coating from tempura batter, while the potatoes are roasted to golden perfection. The secret sauce-a creamy, spicy mayo-ties everything together. It’s a fun, flavorful meal that comes together quickly.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss with 1 teaspoon cooking oil, half the Cajun spice blend and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, drain and rinse the kidney beans. In a bowl, mash the beans with a fork until mostly smooth but with some chunks. Finely chop the scallions (white and green parts) and add to the beans along with the Monterey Jack cheese, remaining Cajun spice blend and a pinch of salt. Mix well.
3. Divide the bean mixture into 2 equal portions and shape into patties about 1/2-inch thick. Place the tempura batter mix in a shallow dish. Coat each patty in the batter, pressing gently to adhere.
4. In a large non-stick skillet, heat 1 teaspoon cooking oil over medium-high heat. Cook the patties for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate.
5. Make the secret sauce: In a small bowl, combine mayonnaise, hot sauce, sugar and a pinch of salt. Stir until smooth. Taste and adjust seasoning if desired.
6. Split the brioche buns and toast them lightly in the skillet or toaster. Spread a generous amount of secret sauce on the bottom half of each bun. Top with a crispy bean patty, a few slices of dill pickle and the top bun.
7. Serve the sandwiches with the roasted potato wedges on the side. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute black beans or pinto beans for kidney beans. Just make sure to drain and rinse them well.

Can I make these patties ahead of time?

Absolutely! Form the patties and coat them in the tempura batter, then refrigerate for up to 24 hours. Fry them just before serving.

What can I use instead of brioche buns?

Any soft burger bun or even a hearty whole wheat bun will work. You can also serve the patties on a bed of greens for a low-carb option.