Cook's Hideout: Black-eye Peas Burgers

March 06, 2009

Black-eye Peas Burgers

I have been cooking from Totally Vegetarian cookbook by Toni Fiore a lot these days. One reason being it’s a borrowed book that I have to return in couple of weeks and the other reason is the recipes are very interesting with ingredients that I have in my pantry and so I cannot stop myself from making them right away.

I like to make burgers, you know the whole mixing the ingredients with hand and making them into patties is kind of therapeutic to me. I know it sounds weird, but that’s me. I watch Rachael Ray making her meat burgers and I’m thinking to myself, I wish I could smoosh and rub vegetarian burgers like that.

Recipe adapted from Totally Vegetarian.
Black-eye Peas – 2 cups, cooked or 1 15.5 oz can, drained and rinsed
Cremini Mushrooms – 8 medium, chopped (recipe calls for 6 oz.)
Shallot – 1 medium, chopped fine
Scallion – 1, white & green parts chopped fine
Garlic – 2 cloves, minced
Toasted walnuts – ½ cup, chopped (Toast in a dry skillet on medium flame for about 5-6 minutes until you smell the nice toasty aroma of the nuts, don’t let them go too far or the nuts will burn)
Coriander leaves – 3 tbsp (or parsley)
AP flour – ¼ cup

  • Mash the peas with the back of a fork in a mixing bowl. Add shallot, scallions, coriander, salt and pepper; mix well.
  • Heat 1 tbsp oil in a skillet, add mushrooms and sauté on medium heat for 5 minutes.
  • Add walnuts and garlic and cook until mushrooms are cooked through but not watery.
  • Add mushrooms to the pea mixture. Mix well. The mixture at this point is crumbly, but can be easily made into patties.
  • Heat 2tbsp oil in a skillet on medium heat; roll the patties in flour to coat and place them in the hot skillet.
  • Cook for 5-6 minutes or until crust forms. Flip the burgers carefully and cook for another 5-6 minutes on the other side.

These burgers can be served with or without a bun. I served them on whole-grain sandwich bread with mayo, ketchup and arugula and mini-tomato clafoutis for a filling brunch. Yum.. Recipe makes 6-7 medium size burgers. I froze the leftover patties for later use.

This is my entry to this month’s My Legume Love Affair – 9th helping being hosted by Laurie @ MedCookingAlaska. MLLA is a monthly event started by Susan @ Well Seasoned Cook.


  1. Protein packed Burger. Kids will love it!

  2. burger looks very delicious Pavani all healthy food

  3. I soaked some black beans just last night to make burger patties this weekend. The idea of using mushrooms sounds good. lol at RR :)) It always amazes me how she turns nearly everything into a burger :)) Veggie ones seem to be a lot more work compared to her creations.

  4. very inviting recipe pavani,protien rich one:)thanks for sharing!!

  5. Quite an excellent idea, i prepared vadas with blackeyed beans, yet to try burgers..thanks for sharing:)


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