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Bean & Oat Burger with Cajun Mayo
45 min
Main
Servings
Total
45 minPrep
20 minCook
25 minContains
sesame
Swap out
gluten
Free from
soy
peanut
tree nut
Ingredients
Patties
-
2 Tbsp (14g)ground flaxseeds
-
¼ cups (60ml)water
-
1 tsp (5ml)olive oil
-
1medium onion, diced
-
3garlic cloves, minced
-
1½ cups (255g)cooked pinto beans
-
⅓ cups (48g)roasted sunflower seeds
-
-
½ Tbsp (3g)ground cumin
-
½ Tbsp (3.4g)paprika powder
Sautéed veggies
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1 tsp (5ml)olive oil
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9.9 oz (280g)button mushrooms, thinly sliced
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2red bell peppers, thinly sliced
Cajun 'mayo'
Burger assembly
-
6burger buns
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1 cup (20g)arugula
-
¼ cups (38g)pickled jalapeños, sliced (optional)
Make your own
Directions
- Add the ground flaxseeds and water to a large bowl, mix, and set aside to gel.
- Add the oil to a sauté pan on high heat. When hot, add the onion and garlic and sauté until golden. Transfer the mixture to the bowl containing the flaxseeds.
- Return the empty pan to the stove and sauté the mushrooms in oil on medium-high heat for 5 minutes.
- Then, add the bell peppers, and chipotle sauce. Cook for another 3 minutes. Set aside.
- Returning to the bowl, add the remaining ingredients for the patties. Use a fork to mash everything together, and set aside.
- Add the ingredients for the cajun ‘mayo’ to a bowl and mix together.
- Scoop up a heaping ½ cup of the bean mixture into your hands and shape them into patties.
- Add some oil to a non-stick pan on medium-high heat. Cook the patties for 3 - 4 minutes per side, or until lightly golden.
- Serve on burger buns with coleslaw, the sautéed mushroom and bell pepper mix, and topped with Cajun mayo, arugula, and jalapeños. Enjoy!
Notes
- †The chipotle sauce we use is a blend of chipotle peppers with water, vinegar, and spices. It's a deep red-coloured sauce. Some chipotle sauces are mayo-based, and we do not recommend using these versions in this recipe.
Storage
- Store the cooked patties in airtight containers in the fridge for up to 3 days, or in the freezer for up to 2 months.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 56%
• rolled oats
• burger bun
Proteins 8%
• ground flaxseeds
• cooked pinto beans
• roasted sunflower seeds
• nutritional yeast flakes
Fruits & Veggies 36%
• medium onion
• garlic clove
• button mushrooms
• red bell pepper
• arugula
• coleslaw
• pickled jalapeños
Calcium
No significant sources of calciumFat
• ground flaxseeds
• olive oil
• roasted sunflower seeds
• olive oil
• vegan mayonnaise
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
I'll be making these again and again! I love that the patties stay together, other recipes I've tried they crumble at the first bite.
Hi PUL Team,
Thank you for all your amazing recipes, I just love them! And as has been pointed out already, you make the transition to veganism so easy and tasteful 😍
I'm planning to do these burgers tonight for the whole family, although some don't like spicy food. Do you think the vegan ranch mayo (from your other recipe) would also work? Or would we then miss some taste?
Thank you in advance for your support!
Have a great weekend ☀️
Lovely burger with the capsicum in them. I had green capsicum and that was yummy. Cooked in the oven. Great. Will do again1
Wow! That one is a keeper. I used a mix of kidney and white beans - since that what I had at hand. Loved the patties and the mushrom + bell pepper mix. And my friends loved it, too.
Delicious patties! I let the mixture rest in the fridge for a few hours before panfrying the patties and they had a really nice texture. They didn't fall appart like most bean burgers 😄
My meat-eating family thought these were great but a bit too spicy altogether. Next time we’ll put much less adobo & spice. But it’s a keeper.
I love these burgers! The mushroom-bell pepper mix and Cajun mayo make this dish!
We used kidney beans instead of pinto beans and used different but similar sauces. The burgers were delicious and if you're careful, they are stable enough. I can recommend adding vegan cheese on top once you've flipped them and closing the pan with a lid, so the cheese can melt.
So many great PUL recipes, but this was a miss for me, and way too much onion in the burgers - ‘medium’ isn’t measurement.
(Also, what’s 1/2 tbsp? It’s like saying 1/7 cup. Might look neater in recipe, but it’s not an actual measurement either.)
loved it! I made it with lentils and wasn't able to mash them as thoroughly as I wanted to. maybe if I first mashed them in a bowl on their own, or even put them in a food processor, they would have come out better. as it is the patties are a little unstable. I still love this recipe though!
So delicious! Even my husband who’s a meat lover loved this burger. Thanks for another amazing recipe🥰
The burgers were delicious and pretty fast and easy to make. 😄👍 We added some glazed onions and guacamole and iceberg lettuce instead of rocket and coleslaw because that's what we had and our was still really good!
These were so tasty! I added extra glazed onions to the red paprika’s and mushrooms and I doubled the chipotle sauce.
A nourishing treat :)
Can i make these in the bbq?
Just used this recipe for the patties. They were really easy to make! Especially with a food processor :) didn’t see salt listed in the ingredients but I did seasoned them with a little salt. Perfect recipe for some healthy and wholesome comfort food☺️
Really good burgers, but there was too much onion in my mix. I'd greatly appreciate weights and measures for the onion in your recipes since "medium" is not terribly objective. Easy edit for next time. Thanks, as always.
Just made it, this was delicious!
Loveddd the recipe. So so flavorful. Love where there is each step by step make along feature with timer. 🤩
Sounds delicious, going to try those asap😀
I just love your recipes, everything I tried was sooooo good. Some dishes I adjusted to my likings (I hate olives, Fetacheese and Radieschen 😁🙈)
The double chocolate granola is an a time favorite ❤️❤️❤️
Thank you ❤️ ❤️ ❤️
I only made the patties. The recipe Is very good with lots of healthy ingreditents. I always make them ahead and freeze them so I can later have them ready to go when I want some burgers.
Thank you for this recipe, i'm planning to do it for 25 persons tomorrow, and I was wondering if I could cook these patties in the oven... what do you think?
My favourite burgers to make for my family. I add the sauteed mushrooms ( pepper) to my burger mix, so delicious! I usually batch make these and keep them in the freezer!
These were the my best burgers I've ever had! The flavor combination between the burgers, mushroom and pepper mixture, homemade coleslaw, and spicy mayo was incredible. Thank you for this lovely recipe. It was well worth making!
Delicious and fairly easy to make! The burger patties had a really sticky consistency, but they formed just fine and easily flipped. Next time, I’ll cook a bit lower and slower, so the inside gets more cooked. Didn’t make the Cajun Mayo, but made the mushroom/red bell topping. Love this burger!
I made these and they turned out AMAZING
Your recipes make the vegan transition so easy!
Is there a substitute for pinto beans? Can I use kidney or cannellini beans instead? Will the quantity remain the same?
Hi, looks so good! is there an optional substitute for the flaxseeds?
Amazing recipe! 😋
If I'm not mistaken, the amount of cooked pinto beans should be somewhere around 240 g.