Creole Veggie Burger Recipe

Prepare vegetables

Finely chop the yellow onion, green bell pepper, celery and parsley. Mince the garlic. Set aside.

Mash black-eyed peas

Place the cooked black-eyed peas in a large mixing bowl and roughly mash with a fork or potato masher, leaving some whole for texture (about 60–70% mashed).

Combine base ingredients

Add the cooked bulghur wheat, chopped vegetables, minced garlic and parsley to the mashed peas. Mix until evenly distributed.

Season and bind

Stir in creole seasoning, smoked paprika, cumin, black pepper and kosher salt. Add the egg and 1/4 cup of the flour, then fold together. If the mixture feels too wet to form patties, add additional flour up to the remaining 1/4 cup until it holds shape but remains moist. Taste a small pinch (optional) and adjust seasoning.

Form patties

Divide the mixture into four equal portions (about 3/4 cup each). With lightly oiled hands, shape each portion into a 3/4-inch thick patty, compact but not over-compressed.

Chill (recommended)

Place patties on a parchment-lined tray, cover, and refrigerate for 20–30 minutes. Chilling helps them hold together while cooking.

Cook patties

Heat a large skillet over medium heat and add olive oil. When shimmering, add patties (do not overcrowd). Cook 4–5 minutes per side until golden brown and crisp. If browning too quickly, lower heat to medium-low. Internal texture should be hot and set. Transfer to a plate and keep warm.

In a small bowl combine mayonnaise, Dijon mustard, chopped dill pickles, minced capers, hot sauce, lemon juice, paprika, creole seasoning, salt and pepper. Stir until smooth and taste; adjust heat or acidity if desired. Refrigerate for at least 10 minutes to meld flavors.

Toast buns

Butter the brioche buns lightly and toast cut-side down in a skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes. Keep warm.

Melt cheese on patties

Return cooked patties to the skillet over low heat. Top each patty with a slice of Swiss cheese and cover the pan for 30–60 seconds until cheese is melted.

Assemble burgers

Spread 1–2 tablespoons of pickle remoulade on the bottom bun. Place a lettuce leaf (if using) on the sauced bun, then the cheesy patty. Add sliced tomato and red onion if desired. Spread a little remoulade on the top bun and close the sandwich.

Serve

Serve immediately with extra remoulade on the side and pickles if desired.