Cajun Kidney Bean & Bacon Sandwiches

Name: Cajun Kidney Bean & Bacon Sandwiches with Potato Wedges & Secret Sauce
Yield: 2 servings
Cuisine: Cajun
Ingredients: 12 oz Potato; 1 Kidney Beans; 2 unit Scallions; 1 unit Sliced Dill Pickle; 1/4 cup Monterey Jack Cheese; 82 g Tempura Mix; 1 tbsp Cajun Spice Blend; 4 tbsp Mayonnaise; 1 tsp Hot Sauce; 2 unit Brioche Buns; 2 tsp Cooking Oil; 1/2 tsp Granulated Sugar; 2 tbsp Butter; Salt; Black Pepper; 1 tsp Garlic Powder; 4 oz Bacon

with Potato Wedges & Secret Sauce

By Recipe0 System

Our chefs are taking Meatless Mondays seriously this week with these oh-so-delicious Cajun-spiced bean patties. They’re super hearty with mashed kidney beans, Monterey Jack cheese, and scallions. That cheesy goodness gets layered with sliced pickle and slathered with our secret sauce. And since no burger would be complete without its BFF crispy potatoes, we’re including a side of those, too. Get ready to ask yourself “Who needs meat, anyway?” after you scarf down this meal.

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Kidney Beans
2 unit Scallions
1 unit Sliced Dill Pickle
1/4 cup Monterey Jack Cheese
2 7/8 oz Tempura Mix
1 tbsp Cajun Spice Blend
4 tbsp Mayonnaise
1 tsp Hot Sauce
2 unit Brioche Buns
2 tsp Cooking Oil
1/2 tsp Granulated Sugar
2 tbsp Butter
Salt
Black Pepper
1 tsp Garlic Powder
4 oz Bacon

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into 1⁄2-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.
2

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.
3

While potatoes roast, in a small bowl, combine mayonnaise, chopped pickle, 1⁄2 tsp sugar (1 tsp for 4 servings), and as much hot sauce as you like.

Heat a dry, large pan over medium- high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard bacon fat; wipe out pan.
4

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, half the tempura mix, 2 tsp Cajun Spice Blend (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the tempura batter mix, 4 tsp Cajun Spice Blend, and 1⁄4 cup water.) Season with salt (we used 1⁄4 tsp; 1⁄2 tsp for 4) and pepper.

Divide bean mixture into two mounds (four mounds for 4).
5

Heat a drizzle of oil in a large pan over medium-high heat. Using a silicone 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.

Use pan used for bacon here.
6

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.

Top patties with bacon.

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