Black Eyed Peas Burger

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.

Course Appetisers/Snacks

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 306kcal

Author Charla

Ingredients

2 tablespoon olive oil
1 small onion chopped
4 garlic cloves minced
½ lb mushrooms (226g)sliced
2 cups black eyed peas (344g) cooked
⅓ cup almond butter (84g)
2 tablespoon tamarind paste
2 tablespoon soy(a) sauce
1 tablespoon fresh thyme
1 teaspoon paprika
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon pink salt
¼ cup ground flaxseeds
1 cup oats (81g)very coarsely chopped or whole
2 cups sweet potato (266g)grated
additional black pepper and pink salt, if needed

Instructions

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.

Video

Notes

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.

Nutrition