Living in Louisiana I have tasted my fair share of red beans and rice. It’s pretty much served at every restaurant in every city of this state. In fact it’s Ava’s favorite Cajun dish! My little foodie 🙂

When I came across this recipe in Southern Living magazine I knew I had to try it! What a fun idea!

The end result was flavor packed and delicious (love the quick remoulade!). You can make it like I did as a flavorful veggie burger or add grilled sausage or shrimp on top for a hearty meal!

Print Recipe

Creole Red Beans and Rice Burger

Ingredients

1 cup cooked white rice
2 16oz cans red kidney beans, drained and rinsed
1/3 cup green bell pepper minced
1/3 cup sweet yellow onion minced
2 tbsp celery minced
1 tbsp Creole seasoning
2 garlic cloves minced
1 egg beaten
3 tbsp olive oil

Remoulade sauce:

3 tbsp mayo
3 tbsp Creole mustard
2 tbsp green onions minced
2 tbsp fresh flat leaf parsley finely chopped
lettuce leaves tomato slices (optional)
12 crusty bread slices or buns toasted
you can also top with grilled sliced sausage or shrimp

Instructions

Mash kidney beans in a large bowl with a fork.
Stir in bell pepper, next five ingredients, and cooked rice until well blended.
Shape mixture into 6 (1/2 inch) thick patties (I make mine a little smaller and get 8).
Cook 3 patties in 1 1/2 tbsp hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat with remaining oil and patties. Remove to a paper towel lined plate.
Stir together mayo, mustard, green onions, and parsley to make the remoulade sauce.
Place 1 lettuce leaf and tomato slice on toasted bread. Top each with a patty and desired amount of sauce then top bread slice.