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Black-Eyed Pea Burgers

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Here it is 2015 and we’re already off to the races…but not before having a bite of black-eyed peas. This uniquely Southern tradition dates back to Civil War times where the peas were eaten to bring good luck and prosperity for the new year.  Each year, on New Years Day, my Grandma Pearl made sure my sister and I ate these unusual one-eyed gems.   I typically make a black-eyed pea soup but this year decided to give this tradition an unusual twist and turned the peas into Black-Eyed Pea Burgers.
Black-Eyed Pea Burgers

Benefits of Black-Eyed Peas

  • High in fiber
  • Rich in potassium
  • Good source of plant-based protein:  1/2 cup of cooked black-eyed peas contain 5-7 grams of protein.

Black-Eyed Pea Burgers

“And now let us welcome the New Year, full of things that have never been.”

-Rainer Maria Rilke

Black-Eyed Pea Burgers

 

Black-Eyed Pea Burgers
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Ingredients
  1. 2 cups cooked black-eyed peas (remember to soak your peas at least 8 hours or overnight before cooking)
  2. 2 cups roasted sweet potatoes (best to dice these into small cubes as large chunks in your burgers don't work well)
  3. 1.5 cups cooked quinoa
  4. 2 tablespoons ground golden flax seeds
  5. 1 tablespoon extra-virgin olive oil
  6. 2 stalks celery, finely diced
  7. 1 red onion, finely diced
  8. 2 cloves garlic, finely chopped
  9. 1 tablespoon fresh rosemary, finely chopped
  10. 2 teaspoons fresh thyme, finely chopped
  11. 1-2 teaspoons sea salt (or to taste)
  12. fresh cracked pepper to taste
Instructions
  1. Soak black-eyed peas overnight, Drain.
  2. Place soaked and drained peas in a large soup pot. Cover with water or veggie stock.
  3. Bring to a boil, cover and reduce heat.
  4. Simmer 30-45 minutes or until tender.
  5. Let cool.
  6. Prep sweet potatoes. Toss with a little extra-virgin olive oil and roast at 375 degrees F. for about 30 minutes or until fork tender.
  7. Let cool.
  8. Prepare quinoa according to package directions.
  9. Using a large skillet, over medium heat, add extra-virgin olive oil, celery and onion. Sauté until translucent.
  10. Add in garlic, herbs, salt and pepper. Continue cooking for another 1-2 minutes.
  11. In a large bowl, combine cooked peas, roasted sweet potatoes, ground flax, sautéed veggie / herb mix and adjust seasonings as desired.
  12. Using clean hands, combine mixture. Note: I like to mash my beans and sweets a bit in the process - makes for a more uniform patty.
  13. Form patties and place on a parchment lined baking sheet. Bake at 350 degree F. for 15 minutes. Flip burgers and continue cooking for another 10 minutes.
  14. I often sauté my burgers just before serving to create a little crunch on the outside. This is totally optional.
  15. Serve over salad or on your favorite bun.
  16. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/