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Ingredients
- 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
Details
Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from blog.fatfreevegan.com
Preparation
Step 1
1) 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.
2) Refrigerate for at least 15 minutes.
3) Option 1 - Cook in pan w/Oil for ~5 minutes per side.
4) Option 2 - 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.
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