Yield: 4 main dish burgers or 1 dozen appetizer size
I am not sure why I had a can of peas in my pantry. Frozen? Sure. Canned? That is what I feed my food-obsessed dog, Urban, to bulk up his meals. Granted, I serve him the unsalted variety, but still, I can’t imagine how those peas ended up coming home with me. But when life gives you peas…make Vegan Pea Burgers in Paradise.
Even for a meal, I love to make these as appetizer size burgers and serve them open-face atop 2 to 3 leaves of baby kale with a dollop of vegan sriracha-mayo and a sprig of fresh rosemary. Micro meals are perfect for me, but if a big dressed burger on a toasted bun is your jam, by all means.
I feel all of the ingredients are key for the best taste and texture but if, for instance, you are a gfluten-free kind of cook, then try replacing the vital wheat gluten with more oats. (But I think the vwg is irreplaceable for its “chew” factor.)
1-15 ounce can English peas, drained
1 very tightly packed cup baby kale
1/2 cup Old Fashioned oats
1/2 cup walnut pieces
1/4 to 1/3 cup vital wheat gluten
1 tablespoon fresh Rosemary
1 tablespoon nutritional yeast (optional)
1 tablespoon olive oil
Juice of 1/4 medium lemon or lime
2 large cloves garlic, halved
1/4 teaspoon onion powder
Sea salt and freshly ground black pepper to taste
4 toasted buns or 24 to 36 leaves baby kale
Vegan Sriracha Mayo (recipe follows)
Garnish: sprigs fresh rosemary
Pulse first 12 ingredients together until a textured dough forms. Spray skillet with non-stick spray. Place over medium to medium-high. Shape 4 large or 12 small patties and cook for 2 minutes on each side or until golden brown, adding more spray if necesssry. Serve regular burgers on toasted buns with baby kale, sriracha mayo and fresh rosemary sprigs or serve small burgers on 2 to 3 baby kale leaves topped with dollops of sriracha mayo and sprigs of rosemary.
Vegan Sriracha Mayo
1/4 cup vegan mayo
1 generous teaspoon sriracha
Whisk together until well combined.