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5 from 14 votes

Barbecue Black-Eyed Pea Burgers

These smoky burgers freeze well, so you can make a batch and save some to eat later.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Sandwich
Cuisine: Gluten-free, Southern, Vegan
Keyword: blackeyed pea burgers
Servings: 6
Calories: 108kcal
Author: Susan Voisin


  • 1 can cooked black-eyed peas or 1 3/4 cups cooked, drained
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/4 cup organic barbecue sauce
  • 2 tablespoons coconut aminos, soy sauce, or tamari
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 1 1/4-1 1/2 cups rolled oats, panko, or dried bread crumbs


  • 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.
  • Refrigerate for at least 15 minutes.
  • Preheat oven to 375F. Line a baking sheet with a silicone baking mat or parchment paper. Form burger patties on the prepared surface using about 1/2 cup of mixture per burger. Bake for 25-35 minutes. Burgers will be hot throughout, but don’t let get too dry. Allow to cool for a few minutes on the baking sheet before serving.


Nutritional info will change depending on exact ingredients used. With 1 1/4 cup oats and Annie’s Organic barbecue sauce, each burger counts as 2 Weight Watchers Smart points.


Serving: 1burger | Calories: 108kcal | Carbohydrates: 18.6g | Protein: 3.2g | Fat: 2.7g | Sodium: 311.3mg | Fiber: 2.2g | Sugar: 3.4g