Crispy Cajun Kidney Bean Sandwiches
with Broccoli & Secret Sauce
- Eggs
- Milk
- Wheat
Our chefs are taking Meatless Mondays seriously with these oh-so-delicious Cajun-spiced bean patties. They’re super hearty with mashed kidney beans, Monterey Jack cheese, and scallions—cooked until golden brown and crispy—served on toasted brioche buns, then layered with pickles and slathered with our secret sauce. And we can’t forget about a burger's BFF, a side of crispy potatoes. Get ready to ask yourself “Who needs meat, anyway?”
Ingredients
1 unit
Sliced Dill Pickle
1 unit
Kidney Beans
12 ounce
Potatoes
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
Garlic Powder
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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, garlic powder, Cajun Spice Blend, ¾ of the tempura batter mix, and 3 TBSP water until thoroughly combined. (For 4, use all the tempura batter mix, 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 rubber 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 patties 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 secret sauce on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, though some found it needed more seasoning. Adding Dijon mustard or extra spices boosted flavor 🌶️.
- Ease of prep: Patties can be tricky to cook through and may stick to the pan. Try air frying for crispy results.
- Suggestions: Consider adding diced jalapeños, thinly sliced red onions, or chopped peppers for extra kick and texture.
- Portions: Recipe makes extra patties; some wished for more sauce and pickles to go with them.
- Texture: Some found the patties mushy or dense. Adding less tempura batter or mixing in quinoa might improve consistency.
Reviews from our home cooks
This was amazing! I was very worried because it was a bean burger but it was great. You definitely have to get the patty crispy, the crunch makes the burger. Love this and would get it again.
I am absolutely shook at how amazing this meal is! I am barely done eating it, but had to hop on here review it. The patties came out so amazing, the buns were delicious, and the pickles were amazing. I'm not going to lie, the entire time I was making it I was very sure that it wasn't going to turn out well. But it surprised me in the end! I will definitely get this meal again.
This is the recipe I was able to follow the most accurately! I will say I wish there was a way to prevent food waste with the beans since I only needed half for 2 servings.
Nice spice blend. The patty doesn't hold together as well as I'd like so I added more tempura batter. Easy to chew.
First time using kidney beans (instead of black beans) for a burger and it was a great change up. Delicious and will order again.
These were amazing! I'm so glad I tried them. I did add some Dijon mustard to the patties, it was a nice addition. The sauce was really good too.
Too much bean for my burger, will use less than half the beans next time. I also need more of the secret sauce!
This was so good. Next time I make this I will add diced jalapenos for a little extra kick. I do wish there were more pickles.
The flavor was okay but on the first bite the bean burgers totally fell apart, so ended up eating them just as a patty with the sauce and pickles
I really did enjoy these burgers, I just wish some of the flavor was more prominent. It felt like the red beans overpowered the seasonings. So maybe just a little bit more and it would have been perfect!
