Crispy Cajun Kidney Bean Sandwiches

Crispy Cajun Kidney Bean Sandwiches

with Potato Wedges & Secret Sauce

Read more

Our chefs are taking Meatless Mondays seriously this week with these oh-so-delicious Cajun-spiced bean patties. They’re super hearty with mashed kidney beans, Monterey Jack cheese, and scallions. That cheesy goodness gets layered with sliced pickle and slathered with our secret sauce (you’ll just have to trust us until this recipe lands in your hands—it’s something special). And since no burger would be complete without its BFF crispy potatoes, we’re including a side of those, too. Get ready to ask yourself “What is meat, anyway?” after you scarf down this meal.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

13.4 ounce

Kidney Beans

2 unit


1 unit

Dill Pickle

¼ cup

Monterey Jack Cheese


82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Cajun Spice Blend

4 tablespoon


(ContainsEggs, Soy)

1 teaspoon

Hot Sauce

2 unit

Brioche Buns

(ContainsMilk, Eggs, Wheat, Soy)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon


2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories960 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate103 g
Sugar13 g
Dietary Fiber9 g
Protein20 g
Cholesterol105 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Potato Masher
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Thinly slice pickle crosswise into rounds; finely chop a few slices until you have 2 tsp (4 tsp for 4 servings). Drain and rinse beans. Trim and mince scallions.


• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.


• While potatoes roast, in a small bowl, combine mayonnaise, chopped pickle, hot sauce, and ½ tsp sugar (1 tsp for 4 servings). TIP: Add as much hot sauce as you like.


• Meanwhile, place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. TIP: It’s OK if there are still some larger pieces. • Stir in Monterey Jack, scallions, half the tempura mix, 2 tsp Cajun Spice (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the tempura mix, 4 tsp Cajun Spice, and ¼ cup water.) Season with salt (we used ¼ tsp) and pepper. (We used ½ tsp salt for 4.) • Divide bean mixture into two mounds (four mounds for 4).


• Heat a drizzle of oil in a large pan over medium-high heat. Using a silicone spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. (For 4 servings, make four patties.) Cook until golden brown and crisp, 3-4 minutes per side. Transfer to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch.


• Halve and toast buns until golden, then spread cut sides with 2 TBSP butter (4 TBSP for 4 servings). Spread bottom buns with up to half the secret sauce. Fill buns with patties and as much sliced pickle as you like. • Divide sandwiches between plates and serve potatoes and remaining sauce on the side.