Crispy Cajun Kidney Bean Sandwiches
with Potato Wedges & Secret Sauce
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?”
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Kidney Beans
2 unit
Scallions
1 unit
Sliced Dill Pickle
¼ cup
Monterey Jack Cheese
(Contains Milk)
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 tablespoon
Cajun Spice Blend
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
2 unit
Brioche Buns
(Contains Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 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.
