Zatarain's® Jambalaya and Black Bean Veggie Burgers with Remoulade Sauce

Courtesy of Kristen D. of Dix Hills, NY, our winner of the Zatarain's® "Jambalaya Throwdown" Contest, these veggie burgers offer a lighter but no less flavorful grilling option.

Makes 8 servings.

Prep Time: 25 minutes

Refrigerate Time: 30 minutes

Cook Time: 45 minutes

Ingredients

2 1/2 cups water

5 tablespoons vegetable oil, divided

1 package ZATARAIN'S® Jambalaya Mix, Original

1 can (15 ounces) black beans, drained and rinsed

1 egg, beaten

1/2 cup seasoned bread crumbs

1 large yellow or Vidalia onion, sliced into thin rings

1 teaspoon butter

1 teaspoon light brown sugar

8 hamburger rolls or 16 slices Italian bread, toasted

8 slices Colby Jack cheese

1/2 cup ZATARAIN'S® Remoulade Sauce

Lettuce and tomato slices

Directions

1. Bring water and 2 tablespoons of the oil to boil in medium saucepan. Add Jambalaya Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.

2. Meanwhile, mash black beans in large bowl until slightly chunky. Add rice mixture; stir until well blended. Add egg and bread crumbs. Mix with hands until well blended. Shape into 8 firm patties. Refrigerate patties for 30 minutes.

3. Heat 1 tablespoon of the remaining oil in large nonstick skillet on medium heat. Add onions; cook and stir 8 minutes or until caramelized. Add butter and brown sugar; cook and stir 1 minute. Spoon onions into small bowl. Set aside.

4. Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add 4 of the patties; cook 4 to 6 minutes per side or until heated through and golden brown. Repeat with remaining patties, adding remaining 1 tablespoon oil to skillet.

5. To serve, place burgers on toasted rolls. Top with cheese, Remoulade Sauce, caramelized onions, lettuce and tomato slices.

Tips

Make Ahead: Patties may be prepared a day ahead. Place in single layer on baking sheet. Cover and refrigerate overnight. Prepare as directed.

Nutritional Info per 1 serving


Calories: 502	Sodium: 1140


Fat: 22	Carbohydrates: 58


Cholesterol: 58	Fiber: 5


Protein: 18