Go Back

Cajun Red Beans and Rice Slider

I made a fried rice grits cake for a bun for my red beans and rice burger. Topped with avocado, spicy herb aioli, and pickled onions!
Prep Time15 mins
Cook Time45 mins
Cooling Time2 hrs
Total Time3 hrs
Servings: 8 sliders
Cost: $12


  • Food processor
  • Glass pan


Rice Grit Cakes

  • 1/2 cup rice grits
  • 1.5 cups vegetable broth or vegetable stock
  • 1 cup water
  • 1 shallot
  • 1/2 tbsp unrefined salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried sage
  • 1/4 cup brown rice flour

Red Bean Burger Patty

  • 2.5 cups red beans cooked with bay leaf
  • 1 cup cooked rice or coconut rice
  • 1 onion medium
  • 2 green bell peppers
  • 1/2 bunch fresh parsley
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1.5 tbsp dried cayenne pepper
  • 1 tbsp crushed red pepper
  • 2 tbsp garlic powder
  • 3/4 cup brown rice flour


  • pickled onions
  • 1/4 avocado sliced
  • 1/2 cup Vegenaise
  • 1/4 Meyer lemon or lemon
  • 1 handful fresh parsley
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried oregano
  • 1 tsp cayenne pepper


Rice Grit Cakes

  • Combine vegetable broth and water in a small pan and heat to a simmer.
  • Dice shallot and sauté in olive oil in a medium pan for 1-2 minutes until semi-translucent. Add seasonings.
  • Add rice grits and toast until fragrant - 30 seconds to a minute.
  • Add half of liquid mixture. Stir to make sure grits are not sticking to the pan. Close and simmer for 5 minutes.
  • Every 5 minutes, check the thickness of the grits. They should remain creamy while liquid steams off of the pot. Add more liquid as necessary throughout the process. You will likely use the whole 2.5 cups and may need more.
  • Taste to make sure grits are cooked all the way through - no crunch when you take a bite. When creamy, remove from heat and pour into a glass pan. Choose a size that will result in about a 1/2" layer of grits.
    Cover and place in the fridge for 2 hours. You can make your red bean burger mix now if you would like.
  • Once cooled, start to heat a pot of cooking oil to 350ºF.
    Use the top of a small mason jar or a drinking glass to cut out circular rice grit cakes. Remove from the pan and sprinkle on both sides with rice flour.
  • Gently place in hot oil. Flip after about 5 minutes, and cook until both sides are golden-brown.
    Remove onto a plate covered with paper towel to remove excess oil.

Red Bean and Rice Patty Mix

  • Dice onion and sauté in olive oil over medium heat. Season with a pinch of salt and pepper.
  • Roughly chop bell pepper and parsley and add to a food processor. Pulse until bell peppers are about 1/4".
    Add cooked red beans and pulse until only 1/4 of beans are left whole.
  • Add mixture to a large mixing bowl. Add rice, onions, and seasonings and mix to combine.
  • Add brown rice flour and mix to combine. Grab some of the mix and make sure it is not too wet/sticky. If so, add more rice flour until mixture holds together without being too dry.
  • Form slider patties. Heat skillet over medium heat, and heat oven to 400ºF.
  • Sear patties in olive oil on each side for about 4 minutes each. Add entire skillet to oven, and bake for 8 minutes, flipping the patties half way through.
    Remove from skillet to assemble burger.

Burger Assembly

  • To make aioli, combine Vegenaise, juice from Meyer lemon, seasonings, and chopped fresh parsley.
  • Place sliced avocado on top of rice grit cake. Season with salt and pepper if you like.
  • Place red bean and rice patty, aioli, and pickled red onions on top.
    Garnish with fresh parsley. Add a top rice cake, or enjoy open-faced!