Name: Brickyard Pub & BBQs Cajun Veggie Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 cups cooked brown rice; 1 cups canned black beans, drained and rinsed; 0.5 cups shredded carrot; 0.5 cups finely chopped red bell pepper; 0.25 cups finely chopped yellow onion; 2 tsp minced garlic; 0.25 cups finely chopped celery; 1.5 tbs cajun seasoning; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp hot sauce (optional); 0.5 cups all-purpose flour (or chickpea flour); 0.25 cups bread crumbs (panko or regular); 1 item egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs olive oil (for cooking); 0.5 cups mayonnaise (or vegan mayo); 1 tsp lemon juice; 0.5 tsp cajun seasoning; 0.5 tsp minced garlic; 0.25 tsp hot sauce (optional); 0.125 tsp black pepper; 4 item burger buns (toasted); 4 item lettuce leaves; 1 cups sliced tomato; 0.5 cups sliced red onion; 0.5 cups pickles (optional)

Method

Veggie Patty

Prepare vegetables

If not already cooked, cook 1 cup brown rice according to package directions and let cool. Finely chop the red bell pepper, onion and celery. Shred the carrot. Mince garlic.

Mash beans

Place the drained black beans in a large bowl and mash with a fork or potato masher until mostly mashed but still slightly chunky (leave some texture).

Combine ingredients

Add the cooked rice, shredded carrot, chopped red bell pepper, chopped onion, chopped celery and minced garlic to the mashed black beans. Stir to combine.

Season and bind

Add 1.5 Tbs cajun seasoning, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp hot sauce (if using), 1/2 tsp salt and 1/4 tsp black pepper. Mix well. Add 1/2 cup flour, 1/4 cup breadcrumbs and the egg (or prepared flax egg). Stir until mixture holds together when pressed. If mixture is too wet, add up to 2 Tbs more flour or breadcrumbs; if too dry, add 1-2 tsp water or a splash of oil.

Form patties

Divide mixture into 4 equal portions (about 3/4 cup each) and shape into 4 patties, pressing firmly so edges hold. Place patties on a plate and refrigerate 15-20 minutes to firm up (optional but recommended).

Cook patties

Heat 2 Tbs olive oil in a large skillet over medium heat. When hot, add patties (do not overcrowd) and cook 4-5 minutes per side until a golden-brown crust forms and patties are cooked through (internal temp ~165°F/74°C if you check). Reduce heat slightly if they brown too fast. Alternatively, bake at 400°F (200°C) on a parchment-lined sheet for 20-25 minutes, flipping halfway.

Cajun Aioli

While patties rest or cook, whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp cajun seasoning, 1/2 tsp minced garlic, 1/4 tsp hot sauce (optional) and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or acidity. Refrigerate until ready to assemble.

Assembly & Toppings

Toast the 4 burger buns lightly in a toaster or in a dry skillet until golden.

Spread about 1-2 tbsp of the Cajun aioli on the bottom bun. Place a lettuce leaf on the aioli, then a spoonful of sliced tomato and a few rings of sliced red onion or pickles as desired.

Place a warm Cajun veggie patty on top of the toppings, add another small dollop of aioli on the patty, then top with the bun crown. Serve immediately.

Leftovers: Refrigerate patties in an airtight container up to 3 days or freeze up to 1 month. Reheat in a skillet or oven to retain texture.