Dixie Burgers

Your rating: None Average: 4.3 (3 votes)
black-eyed peas
Nut Free: 
Gluten Free (patty): 
  • 1 Tbsp vegetable oil
  • 1 cup chopped onions
  • 4 garlic cloves, minced or pressed
  • pinch of salt
  • 2 cups grated raw sweet potatoes
  • 1/3 cup minced celery
  • 1/4 tsp dried thyme
  • 1/4 tsp ground allspice (curry powder also good)
  • 1/2 cup minced red bell peppers
  • 2 cups stemmed and finely chopped raw kale or collards
  • 1 Tbsp soy sauce
  • 1/4 tsp ground black pepper
  • 1-1/2 cups cooked black-eyed peas (15 oz can, drained)*
  • 4 oz firm tofu (optional)
  • *1/2 cup of dried will yield 1-1/2 cups cooked
  1. Preheat the oven to 350 degrees. Generously oil a baking sheet.
  2. Heat the oil in a heavy or non-stick frying pan. Add the onions, garlic, and salt, and sautee for a few minutes. Add the grated sweet potatoes, bell peppers, celery, thyme, and allspice and cook for about 15 minutes, stirring often, until sweet potatoes are soft. Add the greens, cover, and cook for another 5 minutes, until the greens are just tender. Remove from heat and stir in soy sauce and black pepper.
  3. Meanwhile, in the bowl of a food processor, pulse the black-eyed peas and tofu, if using, until the peas are mashed but not smooth. Alternatively, use a potato masher or fork. Combine the sauteed vegetables with the mashed mixture and form into 4 patties.
  4. Bake on prepared baking sheet for 20 minutes or until firm.
  5. Reheat in a skillet over medium heat.

Adapted from Moosewood Restaurant Cookbook, by Moosewood Collective

I love all the healthy ingredients in it. Kale, beans, sweet potatoes... and the taste is great too!


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