Baked Black Eyed Peas Burger with Mushrooms
Plant-based burger patties combining black eyed peas, mushrooms, sweet potato, and oats with tamarind paste and almond butter for depth. Sauteed aromatics are processed with half the legumes until chunky, then combined with whole peas, oats, and grated sweet potato for texture. Patties are chilled, then baked until golden.
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- ½ lb mushrooms, sliced
- 2 cups black eyed peas, cooked
- ⅓ cup almond butter
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp fresh thyme
- 1 tsp paprika
- 1 tbsp parsley
- 1 tsp black pepper
- 1 tsp pink salt
- ¼ cup ground flaxseedschia seeds1:1vegangluten-free
similar binding
- 1 cup oats, very coarsely chopped or wholecrushed walnuts0.75:1vegangluten-freeadds tree_nuts
adds structure and richness
- 2 cups sweet potato, grated
- black pepper, to taste(optional)
- pink salt, to taste(optional)
Instructions
- 1
Heat olive oil in a medium skillet over medium heat.
- 2
Saute onion, garlic, and mushrooms until soft and tender.
- 3
Transfer the sauteed vegetables to a food processor fitted with an S blade.
- 4
Add half the black eyed peas, almond butter, tamarind paste, soy sauce, paprika, thyme, parsley, black pepper, pink salt, and ground flaxseeds.
- 5
Pulse several times until almost smooth with some chunky bits remain.
- 6
Add the remaining black eyed peas, oats, and sweet potato.
- 7
Pulse in a stop-and-start motion until black eyed peas are slightly broken down with texture remaining, scraping down the sides as needed.
- 8
Taste the mixture and adjust seasoning if needed.
- 9
Scoop mixture using a measuring cup and mold into patties between 1/2 and 3/4 inch thick with oiled hands.
- 10
Arrange patties on parchment-lined plates.
- 11
Refrigerate for up to one hour to firm the patties.
- 12
Preheat oven to 350°F.
- 13
Line a baking tray with parchment paper and coat with oil.
- 14
Place patties on the prepared baking tray and bake until browned.
Tips
Chill patties for at least one hour before baking to help them hold their shape during cooking.
Keep some texture in the mixture by pulsing rather than fully processing; over-mixing results in dense patties.
Use oiled hands when forming patties to prevent sticking.
Patties may be prepared through the refrigeration step and frozen for later baking.
Good to Know
Refrigerate uncooked patties up to 24 hours on parchment paper. Freeze for up to 2 months in airtight container. Reheat baked burgers at 180C until warmed through.
Form and refrigerate patties up to 24 hours ahead of baking, or freeze up to 2 months. Bake from chilled or frozen state, adding 5-10 minutes if frozen.
Serve on toasted bun with avocado, leafy greens, tomato, and preferred sauce. Also works on grain bowls or served plain.
Common Mistakes
Do not fully process the mixture to a paste; pulse to maintain some chunky texture and prevent dense, compact burgers.
Do not skip the refrigeration step; this allows patties to firm and hold together during baking.
Do not crowd the baking tray; space patties apart for even browning.
Substitutions
Dairy-Free Swaps
Vegan Options
adds structure and richness