Black Eyed Peas Burgers

Learn how to make these delicious vegetable burgers. They are completely meatless, foolproof and won't fall apart. Using a combination of black eyed peas, oats, sweet potato, mushrooms, tamarind paste and soy(a) sauce along with a medley of herbs and spices.

Absolutely ANY legume can make a great tasting plant based burger. If you do not believe me then I dare you to give this a try.

These veggie burgers are just as tasty as meat burgers, they literally have same texture as a meat based pattie but without the meat.

Put these plant based burgers to the test with your meat eating friends and family and they too will be pleasantly surprised.

All you have to do to prepare these burgers are to saute the base ingredients (onion, garlic and mushrooms).

Combine the base ingredients with the rest of the ingredients (in 2 stages).

Then form the mixture into lots of little patties, chill the patties and then bake them, it's really that simple!

Ingredients you need

• Olive oil - used to saute the onion, garlic an mushrooms.
• Onion/garlic and mushrooms - these are the base/foundation ingredients for your burger.
• Black eyed peas - technically the star of the show, I cooked mine in advance BUT, canned (thoroughly drained) black eyed peas work just fine.
• Oats - I used rolled jumbo oats that I pulsed in my spice grinder to make them coarsely chopped. However, you can keep the oats in their own form instead.
• Almond butter/ground flaxseeds - both of these ingredients are essential for binder the burgers.
• Sweet potato - I used Caribbean sweet potato which is a soft and doesn't hold as much water as its orange counterpart and grated it to help with the formation of the burger.
• Taramind paste, soy(a) sauce, paprika, thyme, parsley, black pepper and pink salt - all of these herbs and spices etc...  are used to yield more flavour.

The steps

• Heat a medium sized skillet with olive oil on medium heat.
• Saute the onion, garlic and mushrooms until soft and tender (this should take several minutes).
• Transfer the onion, garlic and mushrooms into a food processor fitted with an S blade.

• Add half the black eyed peas, almond butter, tamarind paste, soy(a) sauce, paprika, thyme, parsley, black pepper and pink salt and ground flaxseeds.
• Pulse a few times until an almost smooth with some chunky bits is achieved.
• Add the remaining black eyed peas, oats and sweet potato.

• Pulse a few times in a stop and start motion until the black eyed peas are slightly broken down, you want them to be slightly chunky with some texture left (remember to scrap down the sides).
• Do a taste test of the mixture and adjust if needed
• Scoop some of the mixture (using a ⅓ or ½ measuring cup) and with oiled hands, mould into patties (about ½-3/4" in thickness).

• Repeat the above step and lay the patties out on a plate lined with parchment paper.
• Refrigerate for up to an hour (this will help to keep the burgers firm).
• Preheat an oven at 180C/356F.
• Line a baking tray with parchment paper and coat with oil.
• Place the patties on the baking tray and bake until the patties brown (this should take 15-20 minutes.

Notes and tips

• When adding ingredients such as the sweet potato and black eyed peas make sure to thoroughly blot it dry with kitchen towel.
• The amount of patties you make will be subjective, depending on the size of the patties. I made a total of 7 of them.
• Oven bake the burgers don't fry them as they will hold up a lot better.
• Refrigerate any leftover burgers for up to 3 days or freeze (sandwiched between parchment paper) for up to 3 months.
• It is VERY IMPORTANT TO CHILL THE PATTIES, as this will help to keep the patties firm.
• Only take out the number of patties that you intend to cook as too much exposure to room temperature can soften the burgers.
• Use a measuring cup (⅓-1/2 cup) to ensure your burgers are the same size.
• DO NOT completely puree any of the mixture during both stages, you want some chunky bits of black eyed peas, sweet potato and oats (you can add them and not blitz them into a coarse texture.
• Make sure to do a test taste of the mixture and add any additional seasoning if required.

More legume recipes to try

• Kidney Bean Burger
• Black Eyed Peas Curry
• Air Fried Black Eyed Peas
• Jamaican Red Peas Soup
• Vegan Bean Salad
• Jamaican Refried Gungo Peas
• Vegan Cuban Black Beans

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