15
Bean
Cajun
Burgers
w/
Roasted
Garlic
Aioli
15 Bean Cajun Burgers w/ Roasted Garlic Aioli 
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Email to a friendThis faux-burger recipe uses Hurst’s® Cajun 15 Bean Soup® mix and a homeade garlic aioli to create a perfect combination of flavor and textures. It may not be a giant All-American gut bomb burger, but it just flat tastes good… and isn’t that the whole point?
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Categories: Cajun, Entree, American, Vegetarian
Ingredients
- 1- Package Hurst’s® HamBeens® Cajun 15 Bean Soup
- 1- Cup finely diced onion
- 1- Green bell pepper, finely diced
- 1- Orange or yellow bell pepper, finely diced
- 2- Cloves minced garlic
- 3- Eggs
- 1.5- Cups bread crumbs
- Salt and pepper to taste
- Vegetable Oil (for pan frying)
- Soft Burger Buns
- Roasted Garlic Aioli:
- 1/2- Cup mayonnaise
- 1- tbsp. Dijon mustard
- 1- tbsp. lemon juice
- 4-5 Cloves of roasted garlic
Cooking Directions ( reviews )
- 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.
- 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!
- *I recommend a soft bun which will help keep the burger from getting squished and falling apart.
Reviews ( back to instructions )
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I used the Hurst original 15 bean soup. added in some onions mashed up the beans into a paste salt ,pepper ,some hot sauce used a mixture of bread crumbs & crackers in the mix since this was my first try i was surprised they turned out very well. if you make these try adding a lil hot sauce.i honestly have to say with the hot sauce and cheese...i was in heaven...maybe some pepper jack cheese would set these off defiantly a must have...!!!
