Barbecued Black-eyed Pea Burgers
1 can cooked black-eyed peas, drained (or 1 3/4 cups cooked)
1 medium yellow onion, diced
4 cloves garlic, minced
1/4 cup organic barbecue sauce
2 tablespoons coconut aminos, soy sauce, or tamari
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon onion powder
1 1/4 to 1 1/2 cups rolled oats, panko, or dried bread crumbs
- Put all ingredients except the oats (or bread crumbs) in the food processor. Pulse a few times, just enough to break up the peas a little but not puree them. Stir in 1 cup of the oats. Check the consistency. It should be moist but not wet. Add more oats to achieve the right consistency.
- Refrigerate for at least 15 minutes.
- Preheat oven to 375F. Line a baking sheet with a silicone baking mat or parchment paper. Form burger patties on the prepared surface using about 1/2 cup of mixture per burger. Bake for 25-35 minutes. Burgers will be hot throughout, but don’t let get too dry. Allow to cool for a few minutes on the baking sheet before serving.
Serving size: 1/6 of recipe Calories: 108 Fat: 2.7g Carbohydrates: 18.6g Sugar: 3.4g Sodium: 311.3mg Fiber: 2.2g Protein: 3.2g
What I actually did with this recipe:
We did not have any black-eyed peas in the house but we DID have some more black beans from the Instant Pot initiation experience. I used two cups of those black beans. We had one large red onion, so I chopped it up finely. I used soy sauce, regular Worcestershire sauce, and old-fashioned rolled oats. The barbecue sauce was Sweet Baby Ray's.
I did not put the mixture in the refrigerator for 15 minutes. Not that I did not want to, I just failed to see that on the instructions.
As usual when measuring, I used my 1/2 cup portion scoop for these burgers. The recipe made exactly 6 burgers. Dear One ate one and thought they were all right. I will make it again, though there is one more bean burger recipe I want to try first. That one has jalapeno peppers in it. We shall see.