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We've had this one for a while, and we just couldn't wait any longer to share it with you. It's absolutely, hands-down, the easiest homemade veggie burger ever! Why? This recipe, unlike many of our other recipes, essentially has only 2 ingredients: well-seasoned beans or peas and dry quick-cooking oats. Mix the two together and...magic.
The oats provide texture and hold the patty together even better than any egg-based binder, so as a bonus, the burger patty is vegan, too. The mashed beans provide the moisture and the flavor, so make sure you're using flavorful beans or peas like our recipes for A Really Good Pot of Black-Eyed Peas or A Big Pot of Black Beans. You may use a can of beans as well -- just make sure they're tasty because that is pretty much what the burger is going to taste like.
Once you've made the patties, you can dress them up any way you like. We both love a good patty melt with garlicky pickles, grainy mustard, smoked cheddar, and sliced shallots served on butter-toasted wheat bread. These veggie burger patties would feel equally at home on a soft white bun with plenty of fresh arugula, olive-oil mayo, and thick slices of tomato. That, my friend, is up to you.
Black Eye Burger (The Easiest Veggie Burger Recipe Ever!)
1 1/2 cups drained black-eyed peas
1 1/2 cups quick-cooking oats
Kosher salt and cracked black pepper (to taste)
1 tablespoon canola oil (for pan frying)
Using wet hands, form the mixture into 3 or 4 patties. Make sure to smooth the edges of the patty because it makes for a more structurally sound patty. For patty melts, we prefer a larger patty to fit the sliced bread which will yield 3 patties, but for a conventional hamburger bun, which is smaller, you will get 4 patties from this recipe.
In a large pan over medium heat cook the veggie burger patties in the canola oil for 3 to 4 minutes per side or until golden brown. Serve however you like.
(Makes 3 to 4 veggie burger patties.)