On one of my recent trips to a natural foods store I like to frequent, I was pleasantly surprised to find the brand Primal Kitchen has a “Classic BBQ Sauce” that seems pretty WFPB-friendly. I was skeptical that I’d like it since I’ve never been a big barbecue fan in general, so I only picked up one bottle. I’m regretting that, ’cause I really like this stuff! I’ve been using it as a sauce for my other burgers/sandwiches so far, but I was determined to find a recipe to use it in before my bottle ran out. I ran across a barbecue burger recipe from Fat Free Vegan Kitchen and gave it a whirl. I used oats my first time making it, but I think I’m going to try bread crumbs next time. I’m not convinced I like veggie burgers that are heavy on oats as a binding agent. They hold together pretty well! Make sure you give them time to cool on the pan before trying to move them to a burger bun.
Servings: 6 burgers
- 1 (15oz) can cooked black-eyed peas, or 1¾ cups cooked, drained
- 1 medium yellow onion, diced
- 4 cloves garlic, minced (or a heaping teaspoon)
- ¼ cup barbecue sauce (I use Primal Kitchen Classic BBQ Sauce, or you can make your own)
- 2 tbs. coconut aminos, soy sauce, or tamari
- 1 tbs. vegan Worcestershire sauce (I use Annie’s brand)
- ½ tsp. thyme
- ½ tsp. smoked paprika
- ½ tsp. oregano
- ¼ tsp. onion powder
- 1 cup up to 1¼ cups rolled oats, panko, or dried bread crumbs
Note: If you want a stronger barbecue flavor (it’s pretty mild) – add another 2 to 3 tbs. of barbecue and remove the soy sauce. I would also recommend adding more Worcestershire, but you will need to also add more oats or bread crumbs to help absorb the additional moisture. Be sparing if you add more liquids.
- Burger buns (I use Silver Hills sprouted ancient grain)
- Whatever burger toppings you like!
1. Put all ingredients except the oats (or bread crumbs) in the food processor. Pulse a few times, just enough to break up the peas a little but not puree them. Stir in 1 cup of the oats. Check the consistency – it should be moist but not wet. Add more oats to achieve the right consistency.
2. Refrigerate for at least 15 minutes.
3. Preheat oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper. Form burger patties on the prepared surface using about one heaping ¼ cup, up to ½ cup, of mixture per burger making six burgers.
Bake for 25-35 minutes. Burgers will be hot throughout, but don’t let get too dry (or else they’ll crumble). Allow to cool for a few minutes on the baking sheet before serving.