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Black-eyed Pea and Sesame Burgers with Sweet Soy Kale RecipeBlack-eyed Pea and Sesame Burgers with Sweet Soy Kale


Black-eyed Pea and Sesame Burgers with Sweet Soy Kale Recipe

These vegetarian burgers are packed with hearty black-eyed peas, which provide fiber, protein, and B vitamins. The kale adds a burst of flavor and even more nutrition. Kale contains alpha-linolenic acid (ALA), a type of omega-3 fatty acids from plants, and it is a source of vitamins A, C, and K.

Tips for the cook: These burgers are best eaten warm, straight from the oven. The kale not only adds flavor, but it also adds moisture. The burger may seem a bit dry without it. If you choose to forgo the kale, consider adding your favorite burger sauce when serving. For variety, try using other cooked beans or legumes in place of the black-eyed peas.

Nutrition Facts
Serving Size 1 burger
Amount Per Serving
% Daily Value*
Total Fat 7.1g
4%Saturated Fat 0.9g
Trans Fat 0g
Cholesterol 0mg
Sodium 265mg
Total Carbohydrate 28.8g
Dietary Fiber 6.4g
Sugars 5.9g
Protein 7.6g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 2 servings



  • 1 cup cooked black-eyed peas, rinsed and drained
  • 1 tbsp tahini (see note)
  • 1 tbsp sesame seeds
  • 1 green onion, greens only, thinly sliced
  • ¼ tsp ground ginger
  • ½ tsp garlic powder
  • 1 tsp low sodium soy sauce
  • 2 whole-wheat buns (optional)


  • 2 cups chopped kale leaves
  • 2 tbsp water
  • 1 tsp honey
  • 1 tsp low sodium soy sauce
  • 1 tsp sesame seeds


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place the black-eyed peas, tahini, sesame seeds, and green onions in a small food processor. Pulse until the ingredients are blended and you have a thick paste that can be formed into patties. The peas should still be chunky.
  3. Transfer the black-eyed pea mixture to a small bowl and stir in the ground ginger, garlic powder, and soy sauce.
  4. Spray a baking sheet with non-stick cooking spray and set it aside.
  5. Divide the pea mixture in half. Form each half into a patty about 3 inches in diameter. Place the patties on the baking sheet, and bake for 10 minutes. Remove the baking sheet from the oven and use a spatula to gently flip the patties. Do this carefully, as they will break easily at this stage. Bake 10 more minutes.
  6. To prepare the kale, heat a medium non-stick skillet over medium-high heat. Add the kale and cook for about 1 minute. Add the water and stir until the kale begins to wilt (about 2 minutes). Lower the heat to medium, and stir in the honey and soy sauce. Sprinkle with sesame seeds and remove the pan from the heat.
  7. To serve, place the patties on a bun (if using), or on a plate, and top each with half of the kale.

Note: Tahini is a paste made from sesame seeds. It can be found in international markets or online.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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