Black Eyed Pea Burgers
Ring in the new year with vegan Black Eyed Pea Burgers. They have all the flavors of Hoppin' John in one tasty sandwich.
Ingredients
For the Burgers
- 1 cup cooked black-eyed peas
- ½ cup cooked brown rice
- ¼ cup chickpea flour
- ½ cup diced tomatoes fresh or canned with juices, drained
- 2 garlic cloves minced
- 3 tablespoons finely minced onion
- 3 tablespoons finely minced fresh parsley
- 1 tablespoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅙ teaspoon cayenne pepper
For the Collards
- 1 teaspoon olive oil
- 1 garlic clove minced
- 8 large collard green leaves stems removed, chopped
- 2 tablespoons water
- ½ teaspoon lemon juice
For Serving
- 1 recipe Tempeh Bacon or 6-ounces store-bought tempeh bacon, cooked according to the package instructions.
- ½ cup Chipotle Lime Dressing or store-bought chipotle sauce
- 4 whole wheat or gluten-free buns
Instructions
Make the Burgers
- Preheat your oven 400° and line a baking sheet with parchment paper.
- Mix together all of the burger ingredients in a medium-sized bowl. Mash everything together as you go. (Using a potato masher helps.)
- Form the burgers into four patties. If you have one, a ring mold will help shape them, but forming patties by hand is completely fine.
- Bake the burgers for 20 minutes. Flip them and bake for an addition 5 to 10 minutes. They should be golden brown and firm.
Make the Collard Greens
- While the burgers are cooking, heat the oil in a large pan over medium high heat.
- Add the garlic and sauté for a minute or two. Keep an eye on it and make sure it doesn’t burn.
- Add the collard greens and the water. Cover and cook for about 5 minutes, until they wilt. Stir once or twice.
- Remove the pan from the heat and stir in the lemon juice.
Assemble the Burgers
- Place a burger on a bun and top with a few slices of tempeh bacon, a big bunch of the collard greens, and generous dollop of the aioli.