Black Eyed Pea Burgers

Submitted by Shannon Holmes

"This is based on a recipe from Vegetarian Times. Very delicious, easy and cheap."

 

• Ready In: 14mins
• Ingredients: 11
• Yields: 4 bean burgers
• Serves: 4

ingredients

• 425.24 g can black-eyed peas, drained and rinsed
• 354.88 ml frozen corn kernels
• 7.39 ml oil
• 4.92 ml garlic
• 113.39 g can chopped mild green chilies
• 1.23 ml cumin
• 59.14 ml chopped onion
• 14.79 ml dried cilantro
• 2.46 ml salt
• 118.29 ml breadcrumbs
• 118.29 ml flour

directions

1. Place the drained peas in a large bowl and set aside.
2. Heat the oil in skillet, add garlic, chilies, and cumin.
3. Saute about 2 minutes, then add onion and corn.
4. Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
5. Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
6. Let cool and add bread crumbs, stir.
7. Add flour and form into 4 patties on waxed paper.
8. Heat skillet on medium heat, spray each burger with cooking spray.
9. Cook on each side until golden brown.
10. Store unused patties in Tupperware.
11. To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.

Reviews

[pols005]

Fantastic! I made this for my family on New Year's Day. Now we will all have good luck!

 

[Tina and Dave]

Excellent recipe! I used to make these but lost the recipe ... good, because these are much tastier! I also added lots of freshly ground cumin. Dave had 3rd helpings! Very successful - thank you!

 

[Kiko5541]

These are very good! I used my cookie scoop to form small patties. I got 20+. Next time I will use 1/4 cup flour. The patties were just a little too stiff and doughy. I also added a lot more cumin and about 1 tsp of chili powder to suit our taste. Thank you!

 

[mygod7]

Quick to make, filling, yummy and nutritious.. I just leave out the corn cause he doesn't like it, but this has become one of my husband's favorite recipes! It's great with fresh pita, plenty of sour cream, veggies, guac and cheddar cheese. Thank you Shannon!