These vegetarian burgers are spiced with Creole seasoning and served with Rémoulade Sauce for Louisiana flair.
Creole Black Bean Burgers
Makes 6 Burgers
Ingredients
- 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
Instructions
- 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.
- 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.
Notes
*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.
Note: If lentils and sofrito are not available, ½ cup cooked lentils may be substituted.
Rémoulade Sauce
Makes about ¾ Cup
Ingredients
- 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
Instructions
- In a medium bowl, stir together all ingredients until smooth.
