Cajun Black Bean Burgers with Creole Remoulade Sauce

To make the Creole Remoulade Sauce:

1.?In a small mixing bowl, whisk together all the ingredients and set aside. (Save any leftover sauce in an airtight container; it will remain fresh refrigerated for up to 2 weeks.)

To make the Fried Jalapeños:

1.?In a large skillet over medium?high heat, warm the oil until it begins to bubble.

2.?Place the whole jalapeño peppers in the skillet and fry for 8 minutes, until they appear slightly wilted. Be sure to move the peppers around frequently to ensure that they cook evenly and to prevent sticking. Remove the skillet from the heat.

3.?Remove the jalapeño peppers from the skillet and place them on a plate lined with paper towels. Let them cool for 5 to 7 minutes and then slice them. Set aside.

1.?In a large skillet over medium?high heat, warm the oil.

2.?Once the oil is warm, add the onion. Cook for 2 minutes. Add the mushrooms and garlic and cook for 5 to 7 minutes, until the onion becomes translucent and the mushrooms are soft.

3.?Toss in the spinach and cook for 2 to 4 minutes, until just wilted.

1.?Warm a large skillet over medium heat. Place the patties in the dry skillet for 6 to 8 minutes, long enough to warm them. Remove from the heat. Meanwhile, warm the buns in a toaster or oven on a piece of foil.

2.?Transfer the bun bottoms to a serving platter. Place the patties on the bun bottoms and top each with about 1/3 cup (95 g) of the Sauté Mix, 4 to 6 jalapeño pepper slices, 2 tablespoons of the Remoulade Sauce, and 2 to 3 tablespoons of the vegan nacho cheese sauce. Serve immediately.

Cooks’ Notes: Save yourself from doing dishes by making the jalapeño peppers first, discarding most of the oil, and then sautéing the veggie mix in the same pan.

These burgers are particularly delicious with an ice-cold craft brewed beer.