Creole Black Bean Burgers

Creole Black Bean Burgers

These vegetarian burgers are spiced with Creole seasoning and served with Rémoulade Sauce for Louisiana flair.

Creole Black Bean Burgers
Makes 6 Burgers
  • 2 (15.5-ounce) cans seasoned black beans, drained
  • ½ cup cooked lentils and sofrito* (see note)
  • 1 large egg
  • 1 tablespoon grated sweet onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole seasoning*
  • 1 cup panko (Japanese bread crumbs)
  • 6 tablespoons olive oil
  • Hamburger buns, Rémoulade Sauce (recipe follows), curly leaf lettuce, and sliced red onion, to serve
  1. Reserve ½ cup beans. In the work bowl of a food processor, combine remaining beans, lentils, egg, sweet onion, paprika, and Creole seasoning. Pulse just until combined, 3 to 4 times. Transfer to a medium bowl. Stir in reserved ½ cup beans and bread crumbs. Using your hands, shape mixture into 6 (½-cup) patties.
  2. Heat a cast-iron skillet over medium heat. Add half of oil, and cook half of patties until charred, about 5 minutes per side, reducing heat as necessary. Repeat with remaining oil and remaining patties. Serve on buns with Rémoulade Sauce, lettuce, and red onion.
*We used Fillo’s Peruvian Lentils and Tony Chachere’s Original Creole Seasoning.

Note: If lentils and sofrito are not available, ½ cup cooked lentils may be substituted.

Rémoulade Sauce
Makes about ¾ Cup
  • ½ cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 tablespoon capers
  • 1 tablespoon chopped green onion
  • 1 clove garlic, grated
  • 1 teaspoon hot sauce
  • ¼ teaspoon smoked paprika
  1. In a medium bowl, stir together all ingredients until smooth.



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