2 cups uncooked blackeyed peas (or 4 cups cooked beans of choice)
1 onion, diced
4 large garlic cloves, grated
1 fresh jalapeno, seeded and chopped or 3 tablespoons pickled jalapeño
2 carrots, grated
1 1/2 cups corn
1 tablespoon Bragg's or tamari/soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon pepper
2 tablespoons hot mustard (or regular)
2 tablespoons pureed chipotle peppers
1 cup oats
1/4 cup toasted wheat germ
1/4 cup flour, if needed
1. Soak beans overnight or use quick soak method and then cook according to package directions. Mash up in a large bowl.
2. Sauté onion, jalapeno, garlic, corn, and carrot in a little oil or the Braggs. Add sauté mixture to mashed beans and stir in spices, mustard, and chipotle puree (I like to add a few dashes of habanero hot sauce, but somehow I don't think everyone shares my love for extremely spicy food).
3. Mix in oats and wheat germ. May need flour if it cannot be formed into patties.
4. Form into patties, grill on grill machine or roll in flour and grill in a frying pan. Freeze leftovers.
Marvelous topping suggestions: Avocado, red onion, tomato, spinach, and vegan nayo mixed with some chipotle/chili sauce.
Source of recipe: A freak burger experiment gone wonderfully spicy.