Vegan Cajun Black + Bleu Burger w/ Dairyfree Bleu Cheese Sauce + Shiitake Bacon
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 50-60 minutes
Servings: 4 Burgers
The Challenge: Cajun Burgers, Blue Cheese, and Bacon
Black + Bleu burger is something I’ve seen on 100s of menus. Since I haven’t eaten meat in 2 decades, I’ve never had one but always wondered what is that?!
Well, its pretty simple - blackened burger + blue cheese. I wanted to create a vegan version of this dish, but I couldn’t stop there. I also have been wanting to make a dank as heck cajun-style black bean + rice burger. So, here you have my version of the Cajun Black + Bleu - a shoutout to the Creole food with no harm to the animal kingdom.
The veggie burger, like always, has a full no crumble guarantee and won’t be too sticky that it will stick to the pan when you grill it. The key to a great vegan burger to me is a perfect combination of what and dry. I call it the hand test. If the patty really sticks to your hand as your form it, way too wet - add flour, breadcrumbs, or other dry ingredients. If the patty doesn’t stick at all, its too dry - add broth, water, or other wet ingredients.
We blend in a pretty typical black bean burger with an awesome cajun spice blend that takes this normal black bean + rice burger to the bayou and back. Its delightful. One of my favorite parts of this burger is we used vegan mayo in the burger. It gives it a great tang and fattiness that a lot of vegan burgers lack.
From there, we top it with two amazing accents - an out of this world vegan bleu cheese sauce that is really great. We use small tofu crumbles to achieve that crumbly bleu cheese texture. And, we also add some bacon - shiitake mushroom bacon. I’m known for rice paper bacon, but I like a number of different kinds. Shiitake bacon is going to be smaller and a little less crispy. Its perfect for this burger!
Let's get into it!
1/4 cup dry brown rice + 1/2 cup vegan broth or water
1.5 tbl olive oil
1 medium yellow onion, roughly diced
2 garlic cloves, minced
1/2 orange or yellow bell pepper, cut into long strips
Cajun Spice Blend: 1 tsp salt, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp pepper, 1/4 tsp cayenne pepper, 1/4 tsp chili powder, 1/2 tsp onion powder
2 - 14oz cans of black beans, drained
1 cup organic panko bread crumbs (or 1/2 cup + 1/4 cup tapioca flour)
1 tbl nutritional yeast
1 tbl liquid aminos (sub soy sauce)
2 chia eggs (2 tbl chia meal + 5 tbl water)
3 tbl vegan mayo
Bleu Cheese Sauce
1/2 cup vegan mayo
3/4 tbl apple cider vinegar
1/2 tbl miso paste
Spices: 1/2 tsp onion powder, 1/4 tsp dill, pinch of salt + pepper
1/8 block firm tofu, crumbled
8oz shiitake mushroom caps, slice into thin pieces across width of cap
1.5 tbl olive oil
Spices: 1/4 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp sea salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp cumin
1/2 tbl maple syrup
1 tsp liquid smoke (optional)
1 tsp nutritional yeast
large hamburger buns
romaine lettuce, 8-10 pieces
avocado slices from 1 large avocado
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Food Processor . Frying Pan . Whisk . Mixing Bowls . Baking Sheet . Parchment Paper or Silpat . Oven
Before You Cook:
Mix flaxmeal + water. Set aside for 10 minutes to form flax egg
Bring broth + rice to a boil on high heat, reduce to low and cover, stir infrequently
Preheat oven to 400F
Cut + wash fresh ingredients