Main image of Bean & Oat Burger with Cajun Mayo

Bean & Oat Burger with Cajun Mayo

45 min

Meal
This burger is not only delicious, but it's also super nutritious. Loaded with insoluble and soluble fibres from the oats, beans, sunflower and flaxseeds, and also incredibly flavourful from the spices. This recipe will satisfy every burger craving.

Servings

Total

45 min

Prep

20 min

Cook

25 min

Contains

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tree nut

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sesame

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gluten

Free from

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soy

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peanut

Ingredients

Patties

  • 2 Tbsp (14 g)
    ground flaxseeds
  • 6 Tbsp (90 mL)
    water
  • 1
    medium onion, diced
  • 1 tsp (5 mL)
    olive oil
  • 2
    cloves garlic, crushed
  • 1½ cups (256 g)
    cooked pinto beans
  • ⅓ cup (41 g)
    raw sunflower seeds
  • ¾ cup (61 g)
    rolled oats
  • ½ Tbsp (4 g)
    ground cumin
  • ½ Tbsp (3 g)
    paprika powder
  • 2 tsp (7 g)
    Cajun seasoning

Sautéed mushrooms

  • 4 cups (280 g)
    button mushrooms, thinly sliced
  • 1 tsp (5 mL)
    olive oil
  • 2
    red bell peppers, thinly sliced
  • ½ tsp
    onion powder
  • ½ tsp
    garlic powder
  • ½ tsp
    paprika powder
  • ½ tsp
    ground cumin

Cajun 'mayo'

  • ⅓ cup (43 g)
    raw cashews, soaked in boiling water for 10 minutes
  • 1
    lime, juiced
  • 2 tsp (7 g)
    Cajun seasoning

Burger assembly

  • 6
    whole-wheat buns
  • 1 cup (219 g)
    coleslaw (optional)
  • 1 cup (20 g)
    arugula
  • ¼ cup (38 g)
    pickled jalapeño slices (optional)
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Directions

  1. In a small bowl, mix together the ground flax seeds and water. Set aside.
  2. 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.
  3. 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.
  4. To the pan, sauté the mushrooms in oil on medium-high heat for 5 minutes.
  5. 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.
  6. Returning to the pan with the mushrooms, add the bell peppers, onion powder, and garlic powder and cook for another 3 minutes. Set aside.
  7. Prepare the cajun 'mayo' by placing the cashews, lime juice, and Cajun seasoning in a small food processor. Blend on high until creamy.
  8. Divide the bean and oat mixture into the desired number of patties. Shape the mixture into patty shapes using your hands.
  9. 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.
  10. 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.
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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 40%

• rolled oats

• whole-wheat burger bun

Proteins 11%

• ground flaxseeds

• cooked pinto beans

• raw sunflower seeds

• raw cashews

Fruits & Veggies 49%

• medium onion

• clove garlic

• button mushrooms

• red bell pepper

• lime

• coleslaw

• arugula

• pickled jalapeño slices

Calcium
No significant sources of calcium
Fat

• 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.

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Discussion & Rating

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Lauralyn - June 12, 2022, 2:54 a.m.

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!

PUL Team - June 15, 2022, 6:57 a.m.

Such a massive compliment, Lauralyn! Thank YOU for the glowing review 🤗

Reply
Sara Campbell - June 3, 2022, 3:22 p.m.

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!

PUL Team - June 6, 2022, 8:24 p.m.

Hey there, Sara, thanks a bunch for bringing this to our attention and apologies for any confusion. We recommend adding the cumin and paprika to both the patties and mushrooms to boost the flavour. The recipe and steps have now been updated to reflect this. We prefer no salt in this one since our cajun seasoning is quite salty indeed, but the additional pinch of salt is a lovely idea. So glad the burgers were still enjoyed and thanks again, Sara 🙂

Reply
Luci - July 26, 2021, 6:31 a.m.

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!

PUL Team - July 27, 2021, 7:43 p.m.

So glad you enjoyed the burgers, Luci! To help with the sticky consistency when forming the patties, using a touch of flour or wet hands may help a bit ☺️

Reply
Aida - June 27, 2021, 5:37 p.m.

I made these and they turned out AMAZING
Your recipes make the vegan transition so easy!

Reply
alice - June 18, 2021, 1:24 p.m.

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

PUL Team - June 21, 2021, 5:44 a.m.

Hi Alice, thank you for the support and for sharing your honest review with us. It's really appreciated to help us improve!

For this recipe, the key to the 45-minute speed provided is to prep ingredients while other ingredients are cooking. This is what we were hoping to highlight in the way we structured the directions. We always recommend a high-powered food processor if possible, although it's very disappointing to hear yours broke! So sorry about that. The patties themselves are the "base" of this recipe, as we find the cajun mayo and sauteed mushrooms are what really give the burger its delicious flavour. It's always in the toppings 😋 Did you get a chance to try those along with the patties? We've taken note of the feedback regardless and are so glad you're enjoying other PUL recipes in the meantime 🥰 We've got more burger recipes coming soon, and I hope these will be more to your liking 🤗 Thanks again, Alice!

Reply
Zee - June 12, 2021, 1:08 a.m.

Is there a substitute for pinto beans? Can I use kidney or cannellini beans instead? Will the quantity remain the same?

PUL Team - June 13, 2021, 12:10 a.m.

Hello Zee, lovely question! You can substitute the pinto beans for another cooked bean of your choice, such as kidney beans, or cooked brown lentils. The quantity will remain the same 🙂

Reply
Hagit - June 8, 2021, 7:25 p.m.

Hi, looks so good! is there an optional substitute for the flaxseeds?

PUL Team - June 9, 2021, 6:17 a.m.

Hey there, Hagit, that's a great question! The ground flax seeds in water form a gel that helps act as a glue so the burger patties bind together. You could substitute the ground flax seeds for another ground seed, such as chia seeds, as ground chia seeds work well as a substitute!

Alternatively, you could experiment with some other ingredients that act as a binder, such as mashed banana, apple sauce, or a commercial egg replacer. These may impact the patty as they're generally sweeter in taste though. Let us know how it goes if you give any of these ideas a try 😃

Reply
Chris - May 18, 2021, 12:55 p.m.

Amazing recipe! 😋

If I'm not mistaken, the amount of cooked pinto beans should be somewhere around 240 g.

PUL Team - May 22, 2021, 5:27 a.m.

So glad you enjoyed the recipe, Chris, and great catch! Thank you for pointing that out and bearing with any confusion the initial number had. It's been updated ✨☺️

Reply