Chef and cookbook author Del Sroufe created this easy, delicious alternative to the old familiar black bean burger. Del has been cooking in vegetarian and plant-based kitchens for 25 years. From The Forks Over Knives Plan: A 4-Week Meal-by-Meal Makeover.
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. —DS
Makes 4 burgers
½ cup cornmeal
1 (15-ounce) can black-eyed
peas, rinsed and drained
1 small yellow onion, minced
1 stalk celery, minced
1 medium carrot, minced
2 cloves garlic, minced
3 tablespoons arrowroot powder
1 teaspoon ground cumin
Sea salt and freshly ground
4 whole-grain sandwich buns, for serving (optional)
1 large tomato, sliced, for serving (optional)
Lettuce leaves, for serving (optional)
Mustard and ketchup, for serving (optional)
1. Place the cornmeal on a shallow plate and set aside. Have a nonstick baking sheet ready or line a regular baking sheet with parchment paper.
2. Place the black-eyed peas in a medium bowl. Using a potato masher, smash the peas, leaving some of them intact for texture. Add the onion, celery, carrot, garlic, arrowroot powder, cumin, and salt and pepper to taste. Using a wooden spoon or rubber spatula, mix until well blended; the mixture will be very crumbly.
3. Divide the mixture into four equal portions. Press each portion into a patty about 4 inches across and dredge them in the cornmeal to coat completely. Transfer to the baking sheet and chill for 1 hour.
4.Preheat the oven to 350°F.
5. Remove the burgers from the refrigerator and bake for 20 to 25 minutes. Turn each patty over and bake until the burgers are lightly browned and hold together well when moved, 15 to 20 minutes more.
6. If desired, place each burger on the bottom half of a bun and top with lettuce, tomato, mustard, and ketchup. Top each with the other half of the bun and serve.