Directions:
- Rinse (cold water) and sort through the beans. Discard any pebbles or debris that may be present. In a large bowl, cover the rinsed beans with about 3″ of cold water and allow beans to soak overnight, or at least 8 hours. After soaking, place beans in a large soup pot with 8 cups of water. Bring to a rolling boil, then reduce the heat to medium and simmer for about 2 hours, or until beans are completely tender. (If water amount gets too low, just add 1/2 cup at a time just to cover the beans.).
- While beans are cooking, prepare the vegetables. Dice each pepper and onion into 1/4″ pieces (or smaller) and set aside.
- When beans are cooked through, drain off any excess liquid, reserving 1 cup of the “bean stock”. Allow the beans to cool.
- Using either a food processor, blender, or potato masher, blend the bean mixture into a stiff “bean paste”. If the mixture becomes too thick, add small amounts of the leftover bean stock. Transfer mixture into a large mixing bowl.
- Mix in peppers, onion, garlic, 1 cup of bread crumbs, eggs, salt and pepper.
- Stir in 3/4 of the Hurst’s Cajun seasoning packet. (If you want an even stronger Cajun punch, add in the entire package.).
- Wet your hands (prevents sticking) and begin constructing the patties. Once formed, dredge each in the remaining bread crumbs and place on a large baking sheet. Place in the fridge while making the garlic aioli.
- The patties will be delicate - using a spatula and your hand to move them will help keep them together.
- In a small bowl, mix mayonnaise, lemon juice, Dijon, and smashed roasted garlic cloves until fully combined. Place in the fridge until ready to serve the burgers.
- Using a tablespoon of vegetable oil, brown both sides of the burger over medium-high heat. Flip several times to prevent burning, and allow the inside to get hot (which will help the burger “set-up” and not be mushy on the inside.).
- Spoon on a nice big dollop of aioli, along with some fresh lettuce and tomato. Serve with a few dill pickle spears or some New Orleans style “Dirty Rice”… Enjoy!8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.49 Kcal (1070 kJ) | ||
| Calories from fat | 147.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.44g | 25% | |
|---|---|---|---|
| Cholesterol | 62.26mg | 21% | |
| Sodium | 301.83mg | 13% | |
| Potassium | 130.35mg | 3% | |
| Total Carbs | 21g | 7% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 1mg | 34% | |
| Iron | 18.2mg | 101% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.28 Kcal (587 kJ) | ||
| Calories from fat | 81.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 25% | |
|---|---|---|---|
| Cholesterol | 34.18mg | 21% | |
| Sodium | 165.72mg | 13% | |
| Potassium | 71.57mg | 3% | |
| Total Carbs | 11.53g | 7% | |
| Sugars | 2.4g | 17% | |
| Dietary Fiber | 1.81g | 13% | |
| Protein | 2.81g | 10% | |
| Vitamin C | 23.8mg | 72% | |
| Vitamin A | 0.6mg | 34% | |
| Iron | 10mg | 101% | |
| Calcium | 26.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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