Black Eyed Pea Burger
When you’re craving a good ole fashion burger this Cajun Black Eyed Pea Burger is an excellent meat free option that is super delicious. Our family has tested plenty of bean burgers and have always come back to this cajun black eyed pea burger. The bell pepper, garlic, thyme, and ground fennel make this a super flavorful burger patty. It is definitely worth the time in the kitchen!
Ultimately though, it’s not the burger, it’s what you put on it that makes all the difference. I love serving these burgers with vegan mayo, ketchup, pickles, sliced tomato, green leaf lettuce, and homemade pretzel buns. The pickle works so well with this burger patty, please don’t skip it! My favorite pickles are Grillos Italian dill pickle chips. They are crunchy, vinegary, and salty—taste almost like homemade. Everything you want in a good pickle.
Tip for success – drain those black eye peas!
This recipe hugely depends on well-drained black eyed peas. If the beans have too much liquid the burger mixture is difficult to make into patties and will take forever to cook. To ensure any extra liquid is removed from the black eyed peas I like to rinse and drain the beans first thing. I let them sit in a strainer while I’m sauting the vegetables so they can continue draining. Next, I squeeze out any extra liquid by hand before adding the black eyed peas to the food processor/blender. If you follow these simple steps you’ll end up with some seriously good burgers. Oh and what goes great with burgers? Try this smashed sunchokes recipe for a delicious alternative to french fries. Yum!
Black Eyed Pea Burgers
A tasty plant-based burger made from black-eyed peas, red onion, and bell pepper seasoned with garlic, thyme, ground fennel, and cayenne pepper. Your kitchen will smell delicious and your belly will thank you!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 burgers 1x
- Category: Burgers
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
- One tablespoon of olive oil
- One small red onion, chopped
- One yellow or orange bell pepper, chopped
- Three cloves of garlic
- One teaspoon of thyme
- 1/4 teaspoon of ground fennel
- Dash of cayenne pepper
- Salt and pepper to taste
- 1/4 cup of cornmeal
- Two 15-ounce cans of black eyed peas, drained
Toppings
- Pretzel buns
- Vegan mayonnaise
- Ketchup
- Romaine lettuce
- Tomato
- Pickles
Instructions
- Heat oil in a saute pan and add onions, bell pepper, and garlic.
- Add thyme, fennel, cayenne pepper, salt, and pepper to the saute pan.
- Cook on medium heat for 10 minutes, stirring frequently to avoid burning.
- Remove the mixture from heat and transfer it to a blender. Blend until almost smooth.
- Drain black eyed peas very well. Press beans between two towels to remove as much moisture as possible. Add black eyed peas to a medium-size mixing bowl.
- Add the mixture from the blender to the mixing bowl.
- Add cornmeal to the mixing bowl. Mix all ingredients together until well incorporated.
- Cover the bowl and place it in the fridge for about an hour so that the cornmeal absorbs any remaining liquid and the mixture cools enough to handle.
- Lightly oil a large ceramic nonstick with remaining olive oil. Patty burgers and heat on medium/low for about 25 minutes, or until the burger can be flipped.
- Cook on the second side for about 15 minutes. Serve immediately on a homemade pretzel bun and load it up with toppings. I recommend lettuce, tomato, pickles, vegan mayo, and ketchup. Swap out french fries for these delicious smashed sunchokes and you have an uber-tasty meal. Yum!
