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Cajun Bean Burgers

Cajun Bean Burgers

Serve up some sizzle–simply and inexpensively–with these luscious good-for-you burgers. Good-quality protein without saturated fat, plus lots of fiber and great Cajun taste, add up to a winning summer meal.

INGREDIENTS

3 tablespoons olive oil, more if needed
1/2 cup minced onions
1/4 cup minced celery
1 large garlic clove, minced finely
1 1/2 cups cooked or canned kidney beans, drained and rinsed
3/4 cup pecans, chopped coarsely
1 teaspoon tomato paste
Tabasco sauce to taste (a dash is usually enough)
1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves
1/2 teaspoon sweet paprika
Salt to taste
1/8 teaspoon cayenne (more, if you like it really hot)
3/4 cup dry bread crumbs
Your favorite burger rolls and condiments

1. In a large pan, heat 1 tablespoon of the olive oil, then add the onions and celery. Cover pan and cook, stirring once in awhile, about 5 minutes until the veggies are softened. Add garlic and cook around 30 seconds, until fragrant but not browned.

2. Place veggies in a food processor along with kidney beans, pecans, tomato paste, Tabasco, thyme, paprika, salt, cayenne, and 1/2 cup of the bread crumbs. Process until well combined, but with some texture still remaining.

3. Place mixture in a bowl and shape into 6 burger patties. Coat patties lightly with remaining 1/4 cup bread crumbs, then cover and place in fridge for at least 30 minutes (this will help the burgers to retain their shape).

4. Heat remaining 2 tablespoons oil over medium-high heat in a large heavy-bottomed skillet. Add burgers in batches and brown, turning once, about 5 minutes on each side. You may need to add a little more oil.

5. Serve on your favorite toasted burger buns, with condiments if desired.

Serves 6.

Read more: Food, All recipes, Entrees, , ,

Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Vegetarian Meat and Potatoes Cookbook

275 hearty and healthy meat-free recipes for burgers, steaks, stews, chilis, casseroles, pot pies, curries, pizza, pasta, and other stick-to-your-ribs favorites.buy now

11 comments

+ add your own
9:40PM PDT on Apr 29, 2010

I can't wait to try this :)

7:07PM PDT on Apr 1, 2010

Thank you.

10:38AM PST on Mar 1, 2010

Sounds yummy...

3:28PM PST on Feb 28, 2010

thanks for the post.

2:22PM PDT on Jun 13, 2007

I made an alteration to the recipe and everyone loved it. I made it into burritos and tacos instead of burgers. I also have mixed both black beans and pinto beans to the kidney beans and it worked fine. My family doen't even want meat tacos and burritos now!

2:21PM PDT on Jun 13, 2007

I didn't make burgers but made burritos and tacos. Everyone loved it. I have mixed both black and pinto beans with the kidney beans and it was fine.

9:12AM PDT on Jun 10, 2007

this a magnificent recipe for tapas with cold white wine all summer long brava! please tell me why i cannot print it

1:53AM PDT on Jun 10, 2007

If anyone can tell me the nutrient values of this recipe, I'd be very happy to start cooking it immediately, i.e., carbs, sugars, etc. Thank you.

7:09PM PDT on Jun 7, 2007

Is there another substitute for tomato sauce?

1:43PM PDT on Jun 7, 2007

What is the nutriential breakdown of this recipe?

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