It was eighty degrees here earlier this week. Good old February in the good old state of Pennsylvania. In case you’re not familiar with February in Pennsylvania, I’ll tell you: 80 degrees is just wrong. I’m sure a lot of people loved it, but I wasn’t into it at all. I’m just not ready. The warm weather made me sleepy and unmotivated to get work done, and then I had trouble sleeping at night because I guess the change threw off my equilibrium. Or something. And then there were bugs in the house, up and about, roaming around. I thought they didn’t live through winter, but I guess they were just sleeping and woke up? I’m not sure how that whole thing works, but I actually got an insect bite on my toe. In February. I spotted one of my neighbors grilling. And then I made the best of an unhappy situation and took that as inspiration to cook up some veggie burgers. I didn’t cook my burgers on the grill, but I don’t even do that during the summer. Just like all my other burgers, these Cajun burgers cook up in a skillet on the stove, so you can even eat them when it’s cold out in February. Cajun-inspired veggie burgers were on my list and I thought they’d be perfect for the warm day (or a cold day, because: spicy!). Beans are the ideal base for a veggie burger, and there are so many options! You’ve got black bean burgers, white bean burgers, and red kidney bean burgers, among others. All are delicious! I decided to use black-eyed peas as the base for these (black-eyed peas are great in Cajun fare). For some extra flavor and texture I added corn and some diced red bell peppers. And along with that, my usual Cajun spice blend, but with smoked paprika, because smoky flavor makes everything better. I already have a delicious go-to vegan remoulade recipe, so that’s what I topped my burgers with, along with pickles, fried red onion, lettuce and tomato. They were delicious enough to stop my grumpiness over the weather right in its tracks.
More Vegan Burger Recipes
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