Crispy Cajun Kidney Bean Sandwiches
with Potato Wedges & Secret Sauce
- Eggs
- Milk
- Wheat
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 “Who needs meat, anyway?” after you scarf down this meal.
Ingredients
12 ounce
Potatoes
1 unit
Sliced Dill Pickle
1 unit
Kidney Beans
1 tablespoon
Cajun Spice Blend
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Brioche Buns
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Finely chop a few pickle slices until you have 2 tsp (4 tsp for 4 servings). (Save remaining pickle slices for serving.) 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, ½ tsp sugar (1 tsp for 4 servings), and 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. (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; ½ tsp for 4) and pepper. • 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. 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; 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. Serve with potato wedges and remaining sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful bean patties; some found them bland and suggested adding extra seasoning or cheese.
- Ease of prep: Several noted it was surprisingly easy to make homemade veggie burgers, though some had trouble forming patties.
- Suggestions: Consider adding lettuce, tomato, or onion for freshness; try making smaller patties for better bun fit.
- Portions: Generous servings; many were able to make extra patties from the provided ingredients.
- Texture: Crispy exterior was praised, but some found the interior too soft or mushy.
Reviews from our home cooks
Lovely recipe, good variety of savory and spicy and salty combination! Simply made sauce to put on the kidney bean patty sandwiches. Patties so easy to make, and with extra leftover kidney beans for a two meal recipe, I made four patties! Our two sons each enjoyed one for dinner also! Extra potatoes too!
This was a very healthy and delicious meal! I was quite worried about how the kidney bean burger would taste but it had so much flavor! The seasoned potato wedges were also a great addition to the meal. Definitely will be cooking this again.
I loved this recipe! I had never previously considered using kidney beans to make a sandwich before, and they were delightful. This was an extremely easy recipe to make for a fun, meat-free dish. I will absolutely make this one again.
The combination of flavors was so delicious! I did put a little bit of taco seasoning on my roasted potato wedges to add flavor. This would have been a good recipe to include fry seasoning. Other than that, fantastic, the flavor in the patties and the secret sauce were amazing!
Loved this! Super easy and appreciated the extra ingredients for more meals! Will definitely be remaking. I would recommend flipping the potato wedges though half way through - I ended up broiling them a bit because they were browned on one side but not the other. Also weren't crispy.
Absolutely crispy flavorful and ah-mazing! My wife even posted on Facebook that we were eating KIDNEY BEAN SAMMIES for dinner, and that she was over the moon with how surprisingly delicious they were. Thank you!
Wow I really liked this recipe! It was so easy to put together and the mixture came out really crispy over the stove with some olive oil. It was really not too spicy despite the Cajun and the hot sauce ingredients. I loved the flavor. Will definitely make this again and select it if its an option in the future.
Kidney bean patty was bland, dill pickles didn't help with flavor. Potatoes were blah, too. Sorry, back to the drawing board!
Easier to make then I thought they'd be. I even saved the rest of the kidney beans and tempura batter and made more patties the next day for lunch.
Wasn't excited about the special sauce, but knew I had to at least try it and was pleasantly surprised. The flavor combo was amazing! Also, used the extra Cajun seasoning for the potatoes.
