Cajun Black Bean Burgers with Creole Remoulade Sauce

🍴 16 ingredients 👁️ 4 views 📚 Recipes1M

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 jalapeno 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

  1. To make the Creole Remoulade Sauce:
  2. In a small mixing bowl, whisk together all the ingredients and set aside.
  3. (Save any leftover sauce in an airtight container; it will remain fresh refrigerated for up to 2 weeks.)
  4. To make the Fried Jalapenos:
  5. In a large skillet over mediumhigh heat, warm the oil until it begins to bubble.
  6. Place the whole jalapeno peppers in the skillet and fry for 8 minutes, until they appear slightly wilted.
  7. Be sure to move the peppers around frequently to ensure that they cook evenly and to prevent sticking.
  8. Remove the skillet from the heat.
  9. Remove the jalapeno peppers from the skillet and place them on a plate lined with paper towels.
  10. Let them cool for 5 to 7 minutes and then slice them.
  11. Set aside.
  12. To make the Saute Mix:
  13. In a large skillet over mediumhigh heat, warm the oil.
  14. Once the oil is warm, add the onion.
  15. Cook for 2 minutes.
  16. Add the mushrooms and garlic and cook for 5 to 7 minutes, until the onion becomes translucent and the mushrooms are soft.
  17. Toss in the spinach and cook for 2 to 4 minutes, until just wilted.
  18. To assemble the Burgers:
  19. Warm a large skillet over medium heat.
  20. Place the patties in the dry skillet for 6 to 8 minutes, long enough to warm them.
  21. Remove from the heat.
  22. Meanwhile, warm the buns in a toaster or oven on a piece of foil.
  23. Transfer the bun bottoms to a serving platter.
  24. Place the patties on the bun bottoms and top each with about 1/3 cup (95 g) of the Saute Mix, 4 to 6 jalapeno pepper slices, 2 tablespoons of the Remoulade Sauce, and 2 to 3 tablespoons of the vegan nacho cheese sauce.
  25. Serve immediately.
  26. Cooks' Notes: Save yourself from doing dishes by making the jalapeno peppers first, discarding most of the oil, and then sauteing the veggie mix in the same pan.
  27. These burgers are particularly delicious with an ice-cold craft brewed beer.
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