These vegan black-eyed pea burgers are made with veggies, cornmeal, and seasoned up with zesty Cajun spices!
- 1 (14 ounce) can black-eyed peas, drained and rinsed
- ¾ to 1 cup cornmeal
- ½ cup frozen corn kernels, thawed
- ½ cup diced red bell pepper (about ½ pepper)
- ½ cup chopped red onion (about ¼ large onion)
- 2 scallions, chopped
- 3 garlic cloves, minced
- 2-4 tablespoons cayenne pepper hot sauce, to taste
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Oil, for grilling
- 6 burger buns
- Vegan remoulade
- Lettuce, tomato, pickles and onion slices
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Place the black-eyed peas, ¾ cornmeal, corn, bell pepper, onion, scallions, garlic, hot sauce, Worcestershire sauce, paprika, thyme, salt and pepper into the bowl of a food processor. Pulse until the ingredients are finely chopped and well mixed, stopping to scrape down the sides of the bowl as needed. Test the mixture by pressing it together in your hands to see if it holds together. If it seems too moist, add up to an additional ¼ cup of cornmeal,
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Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, shape the black-eyed pea mixture into patties and transfer them directly to the skillet. Cook the patties in batches to avoid crowding the skillet. Cook about 5 minutes on each side, until lightly browned and crisp. Transfer the patties to a plate when done cooking.
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Stuff the patties into buns and top with remoulade and toppings of choice. Serve.
Nutrition information does not include toppings.