
Bean & Oat Burger with Cajun Mayo
45 min
Meal
Servings
Total
45 minPrep
20 minCook
25 minContains
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Ingredients
Patties
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2 Tbsp (14 g)ground flaxseeds
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6 Tbsp (90 mL)water
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1medium onion, diced
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1 tsp (5 mL)olive oil
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2cloves garlic, crushed
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1½ cups (256 g)cooked pinto beans
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⅓ cup (41 g)raw sunflower seeds
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½ Tbsp (3 g)ground cumin
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½ Tbsp (3 g)paprika powder
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2 tsp (7 g)Cajun seasoning
Sautéed mushrooms
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4 cups (280 g)button mushrooms, thinly sliced
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1 tsp (5 mL)olive oil
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2red bell peppers, thinly sliced
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½ tsponion powder
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½ tspgarlic powder
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½ tsppaprika powder
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½ tspground cumin
Cajun 'mayo'
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⅓ cup (43 g)raw cashews, soaked in boiling water for 10 minutes
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1lime, juiced
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2 tsp (7 g)Cajun seasoning
Burger assembly
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6whole wheat buns
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1 cup (20 g)arugula
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¼ cup (38 g)pickled jalapeños, sliced (optional)
Make your own
Directions
- In a small bowl, mix together the ground flax seeds and water. Set aside.
- To a large pan on high heat, sauté the onions in oil until lightly golden, about 5 minutes. Add splashes of water as needed to deglaze the pan.
- Then add the garlic and sauté for another 2 minutes. Transfer the mixture to a food processor, and return the empty pan to the stove.
- To the pan, sauté the mushrooms in oil on medium-high heat for 5 minutes.
- Meanwhile, return to the food processor. Add in the flaxseed mixture, beans, sunflower seeds, oats, cumin, paprika, and Cajun seasoning. Blend on high until well combined. Set aside.
- Returning to the pan with the mushrooms, add the bell peppers, onion powder, and garlic powder and cook for another 3 minutes. Set aside.
- Prepare the cajun 'mayo' by placing the cashews, lime juice, and Cajun seasoning in a small food processor. Blend on high until creamy.
- Divide the bean and oat mixture into the desired number of patties. Shape the mixture into patty shapes using your hands.
- Add some oil to a non-stick pan on medium-high heat, and 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!
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 42%
• rolled oats
• whole wheat burger bun
Proteins 12%
• ground flaxseeds
• cooked pinto beans
• raw sunflower seeds
• raw cashews
Fruits & Veggies 46%
• medium onion
• clove garlic
• button mushroom
• red bell pepper
• lime
• coleslaw
• arugula
• pickled jalapeño
Calcium
No significant sources of calciumFat
• ground flaxseeds
• olive oil
• raw sunflower seeds
• olive oil
• raw cashews
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.


Discussion & Rating
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!
I made these last night and they were delicious, although I had a hard time flipping them (my nonstick pan’s fault, not the recipe’s). I think there is a tiny error in step 7 - it says to add the cumin and paprika to the sautéed mushrooms, but the sautéed mushroom ingredient list doesn’t include cumin and paprika? Also, I noticed the recipe doesn’t call for salt, maybe because Cajun seasoning sometimes has salt in it? My burgers needed a pinch of salt, but generally tasted delicious!
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!
Sadia ! I do love you and almost all of your recipees. You are amazing, wonderful . Your joy of life, silky voice and great inspiration, whether that is for food, minimalism (i watched 30 days to minimalism about 10 times ;l)) or life in generL.
BUT THIS is one h o r r i b l e recipee! It takes 1.5h hours too make, tastes blend and not good and while making this patties i broke my food processor (from lidl, but still ..)
Please remove it or change, cause its a rotten apple in an amazing arselal! Ibought your book too. Alice from France/poland
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.