Smoky Black Eyed Pea + Collard Green Veggie Burgers
/I’m totally screwed up on my days. Anyone else? Today totally feels like a Monday.
The good news is it’s actually Thursday. But I suppose you already knew that.
It also seems weird to have a whole new year start mid-week. I feel like that something so BIG should always happen on the weekend. I realize, however, that is impossible.
But, really…2014!!!! It just came flying out of nowhere, but I couldn’t be more excited about it. I’m hopeful that this will be the year to solidify what I’m doing. This constantly evolving career I’ve created and slowly grown. This is the year to really make it work.
And these veggie burgers are the perfect place to start.
There’s a little luck thrown into these burgers with the black eyed peas and a whole lotta’ healthy goodness and flavor.
It’s only day 2 of the new year but I already feel more excited and driven than ever before.
It must be the burgers.
Smoky Black Eyed Pea + Collard Green Veggie Burgers
gluten-free, vegan option* // yields 6-8 burgers
- 1 large clove garlic
- 2 cups chopped collard greens
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 cup gluten-free breadcrumbs, made from 2-3 slices GF bread
- 1, 15oz can black eyed peas, rinsed + drained
- 1/4-1/2 cup partially ground gluten-free rolled oats
- 2 tablespoons chipotle adobo sauce
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- 1/2 teaspoon salt + pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 3 tablespoons pepitas
- pepper jack cheese + hot sauce, optional toppings
Preheat your oven to 350* F and line a large baking sheet with parchment paper if you plan on baking these. Stovetop directions in notes below.
Place garlic in a large food processor and turn on until minced. Add in the collards, pepper, and onion. Pulse about 5 times then scrape the bowl and repeat 2-4 more times until the mixture is evenly chopped and the consistency of thick salsa [not pureed, not chunky]. Empty mixture into a fine mesh strainer and press down to drain the liquid. Set aside.
Toast 2-3 slices of gluten-free bread then allow to fully cool. Grind into breadcrumbs in a blender or food processor.
In a large bowl fully mash the beans with a fork. Add in the onion mixture and mix together. Mix in the breadcrumbs, 1/4 cup oats, adobo sauce, oil, and spices. Mix in the pepitas. The mixture should easily form into a patty. If it seems too wet add another 1-4 tablespoons of ground oats. The mixture should be soft but not soggy.
Take a handful of the mixture and pack into a ball between your hands then press into a patty, making sure to pack all sides tightly. The burgers should be approximately 1/2-inch thick and 3-inches wide.
Place on the baking sheet and bake for 15 minutes then carefully flip [fragile while hot] and bake for another 12-17 minutes until golden brown and done to your liking. Let rest for 5 minutes to firm and turn your oven on to broil. Top with cheese then broil until melted. Serve with hot sauce and a toasted bun.
Let cool fully and store in a sealed container in the fridge for up to 5 days.
notes: Stovetop cooking: Heat a skillet oven medium/med-low and thoroughly oil the pan. Place 2-4 patties in the pan once hot, being sure not to overcrowd, and cook for 5-6 minutes then gently flip with a large metal spatula and cook for another 5-6 minutes until golden brown. Turn your oven to broil, top with cheese, and place under the broiler until cheese is melted. For best breadcrumb results use a light [not dense] gluten-free bread like Udi’s or Rudi’s. Chipotle adobo sauce typically comes in asmall can and is found in the ethnic aisle of your grocery store. It’s very spicy but I would rate these burgers at medium heat.
*Recipe is vegan if using vegan bread and leaving the cheese topping off. The GF bread I use has eggs so my version was not vegan.
These are the soft + fluffy gluten-free buns photographed below.
I hope your year is already off to a delicious start.
Ashley
