Ingredients
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For the burgers:
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1 cup cooked black-eyed peas (from about 1/2 cup dry)
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1 medium sweet potato, cooked and mashed
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1/4 cup rolled oats
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1 tsp chia seeds
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1 Tbsp flaxseed meal
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1/2 tsp smoked paprika
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1/2 tsp cayenne pepper
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1/2 tsp garlic powder
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1/4 tsp sea salt, divided
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1/4 cup chopped fresh parsley, plus more for garnish
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For the bun:
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2 large sweet potatoes, peeled and cut into thick rounds
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1/2 avocado, sliced
Directions
Subtitle: Gluten-Free, High-Protein, Budget-Friendly, Kid-Friendly, Seasonal, Raw (until you fry!)
Description: These delicious veggie burgers are packed full of protein and flavor, making them perfect for mealtime! Using wholesome ingredients like black-eyed peas, sweet potatoes, and spices, they’re also budget-friendly and easy to prepare. Plus, they’re gluten-free and can be made ahead of time for a no-fuss lunch or dinner option.
Ingredients:
For the burgers:
1 cup cooked black-eyed peas (from about 1/2 cup dry)
1 medium sweet potato, cooked and mashed
1/4 cup rolled oats
1 tsp chia seeds
1 Tbsp flaxseed meal
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp sea salt, divided
1/4 cup chopped fresh parsley, plus more for garnish
For the bun:
2 large sweet potatoes, peeled and cut into thick rounds
1/2 avocado, sliced
Instructions:
Day before:
Prepare the burger mixture: In a food processor, combine the cooked black-eyed peas, cooked sweet potato, oats, chia seeds, flaxseed meal, smoked paprika, cayenne pepper, garlic powder, 1/8 tsp salt, and 2 Tbsp water. Process until well combined and slightly chunky. Cover and refrigerate overnight.
Make the buns: Preheat your oven to 400°F. Place the sweet potato rounds on a baking sheet and brush lightly with oil. Roast for 20-25 minutes, turning once, until tender and golden brown. Let cool completely.
Assemble the burgers: Divide the burger mixture into 4 equal portions. Gently shape each portion into a patty about 1/2 inch thick. Place patties on a plate and set aside.
To assemble the burgers: Slit the top of each sweet potato bun and carefully open up to create a pocket. Spoon some of the reserved cooking liquid from the bottom of the bowl onto the bottom half of the bun. Top with a burger patty, sliced avocado, lettuce, tomato, and any other desired toppings. Drizzle with additional sauce if desired. Serve immediately.
Note: The burgers can be prepared a day ahead of time and stored in an airtight container in the fridge. Simply let the buns come to room temperature before assembling the burgers.
