15 Bean Cajun Burgers W/ Roasted Garlic Aioli

"From the Hurst Beans blog. The recipe author didn't say how many servings this makes, but I got six big "burgers" out of this."
 
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Ready In:
10hrs 30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Rinse (cold water) and sort through the beans. Discard any pebbles or debris that may be present. In a large bowl, cover the rinsed beans with about 3″ of cold water and allow beans to soak overnight, or at least 8 hours. After soaking, place beans in a large soup pot with 8 cups of water. Bring to a rolling boil, then reduce the heat to medium and simmer for about 2 hours, or until beans are completely tender. (If water amount gets too low, just add 1/2 cup at a time just to cover the beans.).
  • While beans are cooking, prepare the vegetables. Dice each pepper and onion into 1/4″ pieces (or smaller) and set aside.
  • When beans are cooked through, drain off any excess liquid, reserving 1 cup of the “bean stock”. Allow the beans to cool.
  • Using either a food processor, blender, or potato masher, blend the bean mixture into a stiff “bean paste”. If the mixture becomes too thick, add small amounts of the leftover bean stock. Transfer mixture into a large mixing bowl.
  • Mix in peppers, onion, garlic, 1 cup of bread crumbs, eggs, salt and pepper.
  • Stir in 3/4 of the Hurst’s Cajun seasoning packet. (If you want an even stronger Cajun punch, add in the entire package.).
  • Wet your hands (prevents sticking) and begin constructing the patties. Once formed, dredge each in the remaining bread crumbs and place on a large baking sheet. Place in the fridge while making the garlic aioli.
  • The patties will be delicate - using a spatula and your hand to move them will help keep them together.
  • In a small bowl, mix mayonnaise, lemon juice, Dijon, and smashed roasted garlic cloves until fully combined. Place in the fridge until ready to serve the burgers.
  • Using a tablespoon of vegetable oil, brown both sides of the burger over medium-high heat. Flip several times to prevent burning, and allow the inside to get hot (which will help the burger “set-up” and not be mushy on the inside.).
  • Spoon on a nice big dollop of aioli, along with some fresh lettuce and tomato. Serve with a few dill pickle spears or some New Orleans style “Dirty Rice”… Enjoy!8.

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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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