If you’re like me, you’re probably tired of the same old black bean burger. Here’s a great alternative, made with flavorful, earthy black-eyed peas.

By Del Sroufe,

Ingredients

  • ½ cup cornmeal
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 small yellow onion, minced
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons arrowroot powder
  • 1 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 4 whole-grain sandwich buns, for serving (optional)
  • Lettuce leaves, for serving (optional)
  • 1 large tomato, sliced, for serving (optional)
  • Mustard and ketchup, for serving (optional)

Instructions

  • Place the cornmeal on a shallow plate and set aside. Have a nonstick baking sheet ready or line a standard baking sheet with parchment paper.
  • Place the black-eyed peas in a medium bowl. Using a potato masher, smash the beans, leaving some of them intact for texture. Add the onion, celery, carrot, garlic, arrowroot, cumin, and salt and pepper to taste. Using a wooden spoon or rubber spatula, mix until well blended; the mixture will be very crumbly.
  • Divide the mixture into four equal portions. Press each portion into a patty about 4 inches across and dredge in the cornmeal to coat completely. Transfer the patties to the baking sheet and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350°F.
  • Remove the patties from the refrigerator and bake for 20 to 25 minutes. Turn each patty over and bake for 15 to 20 minutes more, until the burgers are lightly browned and hold together well when moved.
  • If desired, serve on a whole-grain bun and top with lettuce, tomato, mustard, and ketchup.
Nutritional Information:

Per serving (1 patty): 210 calories, 41 g carbohydrates, 11 g protein, 1.3 g total fat, 0.3 g saturated fat, 0 g cholesterol, 102 mg sodium, 9.6 g fiber, 6.2 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (4)

(4 from 1 vote)

Recipe Rating

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pj

I had to add an egg and panko bread crumbs to make them stick together. I also cooked dry beans since canned ones have way too much sodium.

Dan

The patties don't stick together. I have to figure out something to add to the recipe to keep the patties from falling apart. Other than that, they were great!

Nanci

Maybe one flax egg would work. 1 T. ground flax+2 T. water mix-set aside and add last

Bette O'Steen

Where are the nutrition profiles?

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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