15 Bean Cajun Burgers W/ Roasted Garlic Aioli

Total Time: 10 hrs 30 mins Preparation Time: 8 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (14 ounce) bag hurst's hambeens cajun 15 bean soup
• 1 cup finely diced onion
• 1 green bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 2 minced garlic cloves
• 2 eggs
• 1 1/2 cups breadcrumbs
• salt and pepper
• vegetable oil (for pan frying)
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 4 -5 cloves roasted garlic

Recipe

• 1 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.).
• 2 while beans are cooking, prepare the vegetables. dice each pepper and onion into 1/4″ pieces (or smaller) and set aside.
• 3 when beans are cooked through, drain off any excess liquid, reserving 1 cup of the “bean stockâ€?. allow the beans to cool.
• 4 using either a food processor, blender, or potato masher, blend the bean mixture into a stiff “bean pasteâ€?. if the mixture becomes too thick, add small amounts of the leftover bean stock. transfer mixture into a large mixing bowl.
• 5 mix in peppers, onion, garlic, 1 cup of bread crumbs, eggs, salt and pepper.
• 6 stir in 3/4 of the hurst’s cajun seasoning packet. (if you want an even stronger cajun punch, add in the entire package.).
• 7 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.
• 8 the patties will be delicate - using a spatula and your hand to move them will help keep them together.
• 9 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.
• 10 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-upâ€? and not be mushy on the inside.).
• 11 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 riceâ€?… enjoy!8.