Vegan Cajun Black Bean Burgers

Jun 24, 2019
These Vegan Cajun Black Bean Burgers are loaded with a zesty patty, Cajun aioli and an avocado salsa. As Rene Barker of This Savory Vegan says, they are the ultimate combination of flavors!

Prep time: 30 Minutes   Cooking time: 20 Minutes   Serves: 5 Burgers  


For the Patties:
2 15-Oz. Cans Black Beans
1 Cup Cooked Brown Rice
1/2 Red Onion, Roughly Chopped
1/4 Cup Cilantro
1 Tbsp. Tony Chachere's Original Creole Seasoning
For the Cajun Aioli:
1 Cup Vegan Mayo
1/4 Cup Cilantro
3 Cloves Garlic, Peeled
1/2 Lemon, Juiced
1 Tsp. Tony Chachere's Original Creole Seasoning
For the Avocado Salsa:
1 Avocado, Chopped
1 Tomato, Chopped
1/2 Lime, Juiced
Tony Chachere's Original Creole Seasoning, to Taste
For the Burgers:
5 Buns
Non-Stick Spray
Lettuce, Tomatoes, Red Onions


1: Add the patty ingredients to a food processor. Pulse until combined - there should still be some chunks.
2: Line a baking sheet with parchment paper. Using about 1/2 cup of the patty mixture for each burger, form 5 patties and place them on the baking sheet. Place in the freezer for at least 20 minutes.*
3: While the patties are freezing, prepare the Cajun aioli. Combine all of the ingredients in a food processor or blender and blend, scraping down the sides until fully combined. Taste and adjust seasoning as needed. Set aside until ready to use.**
4: Prepare the avocado salsa by combining the ingredients in a bowl. Stir to combine. Taste and adjust Tony's Original Creole Seasoning as needed.
5: When you are ready to eat, heat a pan on the stove over medium-high heat. Add non-stick spray and add the patties to the pan. Cook until browned on both sides (approximately 3-5 minutes per side). Cook in batches if needed.***
6: To assemble, layer Cajun aioli, lettuce, a patty, onion, tomato and avocado salsa on each bun. Serve and enjoy!
* The patty mixture will be sticky. You can oil your hands before forming them to help keep them from sticking to you. If you are making these ahead of time, allow the patties to freeze completely and then transfer them to a freezer-safe container. No need to thaw them before cooking.
** This will make more aioli than you need - it can be stored in the fridge for 3 days.
*** These should only be cooked on the stovetop. They will not turn out the same if you grill or bake them.

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