Ingredients
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the burgers (makes about 8):
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1 cup cooked and drained black-eyed peas (from ½ cup dry)
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¾ cup cooked and mashed sweet potato
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1 small onion , finely chopped
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1 carrot , grated
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1/2 red bell pepper, finely chopped
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1/4 cup gluten -free rolled oats (not instant)
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1/4 cup whole wheat pastry flour
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1 tablespoon cornstarch
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup vegetable broth
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the cilantro chutney (about 1 cup):
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1/2 cup fresh cilantro leaves and stems (packed)
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1 green onion , thinly sliced
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1 jalape ño pepper, seeded and minced (optional)
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1 clove garlic , minced
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1/4 cup unsweetened apple sauce
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1/4 cup plain unsweetened Greek yogurt
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1 tablespoon lemon juice
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Pinch of salt
Directions
Sub-Title: A hearty and satisfying vegan burger recipe featuring black-eyed peas, sweet potatoes, and a tangy cilantro chutney. Perfect for your next BBQ or weeknight meal!
Quick Description: This easy plant-based burger recipe combines the flavorful spices and textures of traditional West African cuisine with creative twists on classic American favorites. The burgers are made from mashed black-eyed peas and sweet potatoes, giving them a deliciously soft and fluffy texture while still holding their shape. They’re seasoned with fragrant herbs and spices like paprika, coriander, garlic powder, and onion powder, plus a touch of smoked paprika for added depth. Serve these tasty patties on a bun with our tangy cilantro chutney and enjoy all the amazing flavors of Africa without leaving home!
Ingredients:
For the burgers (makes about 8):
• 1 cup cooked and drained black-eyed peas (from ½ cup dry)
• ¾ cup cooked and mashed sweet potato
• 1 small onion, finely chopped
• 1 carrot, grated
• 1/2 red bell pepper, finely chopped
• 1/4 cup gluten-free rolled oats (not instant)
• 1/4 cup whole wheat pastry flour
• 1 tablespoon cornstarch
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth
For the cilantro chutney (about 1 cup):
• 1/2 cup fresh cilantro leaves and stems (packed)
• 1 green onion, thinly sliced
• 1 jalapeño pepper, seeded and minced (optional)
• 1 clove garlic, minced
• 1/4 cup unsweetened apple sauce
• 1/4 cup plain unsweetened Greek yogurt
• 1 tablespoon lemon juice
• Pinch of salt
Instructions:
1. In a large mixing bowl, combine the black-eyed peas, mashed sweet potato, onion, carrot, red bell pepper, oats, whole wheat flour, cornstarch, cumin, smoked paprika, salt, and pepper. Mix well until everything is evenly combined.
2. Add the vegetable broth to the mixture and stir until just combined. Do not overmix. The mixture should be slightly wet but hold its shape when pressed. If necessary, add more breadcrumbs or water to achieve the desired consistency.
3. Divide the mixture into eight equal portions and form each portion into a patty about 1 inch thick. Place the formed patties on a plate and set aside.
4. To prepare the cilantro chutney, place the cilantro, green onion, jalapeño (if using), garlic, apple sauce, Greek yogurt, lemon juice, and salt in a food processor or blender. Process until smooth, scraping down the sides as needed. Taste and adjust seasonings if desired. Set aside.
5. Heat a large non-stick skillet or griddle over medium heat. Brush the pan with oil or cooking spray. Cook the burgers for about 3 minutes per side, or until golden brown and crispy. You may need to do this in batches depending on the size of your skillet.
6. Once all the burgers are cooked, assemble your sandwiches by spreading some of the cilantro chutney onto the bottom halves of the buns. Top each one with a burger, arugula, tomato slices, and any additional toppings you desire. Close with the top bun and serve immediately.
Serves: 4-6
Diff
Steps
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1
Done
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In a large mixing bowl, combine the black-eyed peas, mashed sweet potato, onion, carrot, red bell pepper, oats, whole wheat flour, cornstarch, cumin, smoked paprika, salt, and pepper. Mix well until everything is evenly combined. |
|
2
Done
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Add the vegetable broth to the mixture and stir until just combined. Do not overmix. The mixture should be slightly wet but hold its shape when pressed. If necessary, add more breadcrumbs or water to achieve the desired consistency. |
|
3
Done
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Divide the mixture into eight equal portions and form each portion into a patty about 1 inch thick. Place the formed patties on a plate and set aside. |
|
4
Done
|
To prepare the cilantro chutney, place the cilantro, green onion, jalapeño (if using), garlic, apple sauce, Greek yogurt, lemon juice, and salt in a food processor or blender. Process until smooth, scraping down the sides as needed. Taste and adjust seasonings if desired. Set aside. |
|
5
Done
|
Heat a large non-stick skillet or griddle over medium heat. Brush the pan with oil or cooking spray. Cook the burgers for about 3 minutes per side, or until golden brown and crispy. You may need to do this in batches depending on the size of your skillet. |
|
6
Done
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Once all the burgers are cooked, assemble your sandwiches by spreading some of the cilantro chutney onto the bottom halves of the buns. Top each one with a burger, arugula, tomato slices, and any additional toppings you desire. Close with the top bun and serve immediately. Serves: 4-6 |
