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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.

Print Recipe
Black-eye Peas Burgers Yum
Black-eye Peas Burgers
Course sandwich
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
burgers
Ingredients
  • 2 cups Black-eye Peas – , cooked or 1 15.5 oz cans, drained and rinsed
  • 8 Cremini Mushrooms – medium, chopped (recipe calls for 6 oz.)
  • 1 Shallot – medium, chopped fine
  • 1 Scallion – white & green parts chopped fine
  • 2 cloves Garlic – minced
  • ½ cup walnuts Toasted – 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)
  • 3 tbsps Coriander leaves (or parsley)
  • ¼ cup AP flour
Course sandwich
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
burgers
Ingredients
  • 2 cups Black-eye Peas – , cooked or 1 15.5 oz cans, drained and rinsed
  • 8 Cremini Mushrooms – medium, chopped (recipe calls for 6 oz.)
  • 1 Shallot – medium, chopped fine
  • 1 Scallion – white & green parts chopped fine
  • 2 cloves Garlic – minced
  • ½ cup walnuts Toasted – 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)
  • 3 tbsps Coriander leaves (or parsley)
  • ¼ cup AP flour
Black-eye Peas Burgers
Instructions
  1. Mash the peas with the back of a fork in a mixing bowl. Add shallot, scallions, coriander, salt and pepper; mix well.
  2. Heat 1 tbsp oil in a skillet, add mushrooms and sauté on medium heat for 5 minutes.
  3. Add walnuts and garlic and cook until mushrooms are cooked through but not watery.
  4. Add mushrooms to the pea mixture. Mix well. The mixture at this point is crumbly, but can be easily made into patties.
  5. Heat 2tbsp oil in a skillet on medium heat; roll the patties in flour to coat and place them in the hot skillet.
  6. Cook for 5-6 minutes or until crust forms. Flip the burgers carefully and cook for another 5-6 minutes on the other side.
Recipe Notes

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.

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9 thoughts on “Black-eye Peas Burgers”

  1. 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.

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

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