Black-Eyed Beans Veggie Burger

A Flavoursome & Spicy Spicy Black-Eyed Beans Veggie Burger for Herbivores and Carnivores Alike. 

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I made this Veggie Burger during one of my kitchen trials, and I am telling you, this recipe is a keeper! It turned out so delicious that Le Hub, who is a sworn carnivore had that “I didn’t think Veggie Burgers could taste this good” look on his face as he asked for seconds, and thirds. I decided to make these burgers as a way to use up the black-eyed peas leftover in my pantry from my Bean and Chickpea Curry and Black-eyed Pea & Sweet Corn Salsa escapades, and boy, I am glad I did.

Make no mistake though – these are not black beans which are famous in Latin American cuisine. These are black-eyed beans also called Cowpeas or Black-eyed peas and are a staple in the diet of many African cultures. In my homeland of Nigeria, black-eyed beans are such a staple, that it is probably the only legume from the bean family that is well known to most people.

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My love affair with this legume spans many decades – Just ask my mum, and she’ll tell you about the time during my teenage years where I went through a black-eyed bean addiction so strong that I ate these beans everyday in one form or another, although I did have a personal favourite recipe. It was one of Mum’s and it involved steaming these peas in red palm oil with smoked catfish and shrimps…

Back to the present, I had a wish-list for my first vegetarian burger. I was in the market for a burger that was full of flavour and texture. Not the mushy, fall-apart-on-the-griddle type of burger, which is so unfortunately characteristic of veggie burgers.! I wanted something that could hold its head next to a meaty full-flavoured beef burger and this baby delivered just that! Look at that texture and tell me honestly that you are not salivating.. I know I am, and I’ve just eaten a ton of it!

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For the base, I decided to use black-eyed beans. These beans are convenient to cook in that they require no soaking, but they do need to be boiled for about 45 minutes till soft.

For flavour, I have used the combination of red onions, shiitake mushrooms, and (vegans please look away now) gruyère cheese. Being in Switzerland, Gruyère cheese is easy to get hold of, but if you can’t find Gruyère, you can substitute it with Beaufort or Jarlsberg cheese or any strong aromatic cheese.

Finally for texture, I got a bit of a helping hand from roughly chopped peanuts. If you have a nut allergy, you can skip the nuts altogether. It will still taste just as good, although a little lacking in texture.

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Black-Eyed Beans Veggie Burger

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Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

A Flavoursome & Spicy Spicy Black-Eyed Beans Veggie Burger for Herbivores and Carnivores Alike.

Servings

7 burgers

Cook Time

55 minutes

Servings 7 burgers

Cook Time 55 minutes

Black-Eyed Beans Veggie Burger Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan A Flavoursome & Spicy Spicy Black-Eyed Beans Veggie Burger for Herbivores and Carnivores Alike. Servings 7 burgers Cook Time 55 minutes Servings 7 burgers Cook Time 55 minutes

Ingredients

• 100 g black-eyed peas
• 1 onion medium-sized approx. 70g
• 2 cloves garlic
• 8 g shiitake mushrooms dried
• 25 g peanuts chopped
• 1 tsp olive oil extra virgin
• 2 tsp vegetable seasoning
• 1 tbsp paprika smoked
• 1 tsp cumin ground
• 1 tsp coriander ground
• 1 egg pasture-raised
• 5 tbsp panko breadcrumbs
• 10 g cilantro
• 1 chilli pepper
• 100 g gruyère cheese

Units:MetricUS Imperial

Instructions

1. Place the black-eyed peas in a pan of 400ml of cold water. Bring to a boil, reduce the heat to medium and allow to simmer covered for 45 minutes. Drain, and use a bean masher to roughly mash the peas.
2. Place the shiitake mushrooms in a bowl of boiling water with enough water to cover the mushrooms. Leave to stand for approximately 30 minutes. After 30 minutes, drain and finely chop the mushrooms.
3. Add the olive oil to a pan and when hot, fry the onions and garlic for about 4 -5 minutes, until soft and translucent. Transfer to a mixing bowl.
4. To the mixing bowl, add the chopped mushrooms, mashed beans, roughly chopped peanuts, seasoning, herbs and spices, egg, cheese and breadcrumbs. Gently fold everything together to make the patty mixture, then shape 7 burger patties from the mixture.
5. Add one tablespoon of oil to a pan, on medium heat, until oil is hot. Add the patties to the pan, ensuring they do not touch. Allow to fry for approximately 5 - 7 minutes, until browned.
6. Add one tablespoon of oil to a pan, on medium heat, until oil is hot. Add the patties to the pan, ensuring they do not touch. Allow to fry for approximately 5 - 7 minutes, until browned.
7. Serve on a bun, or on a bed of salad.

Recipe Notes

• You can make a large batch and store away for later. The patty mixture will keep refrigerated in an airtight container for up to 3 days.
• To reduce the heat, you may de-seed the bird's eye chilli and use only the skin.

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Is this recipe right for you?

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Let me know how this turned out for you!

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Later,

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Emem..xo

Emem

 

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.