Garden Veggie Burgers


1 Can (15oz) Black-Eyed Peas
(no salt-added, rinsed)
1/3 CUP Quinoa Flakes
1 CUP Carrot Top Greens (chopped)
1/2 CUP Fresh Dill (chopped)
1/2 CUP Fresh Italian Parsley (chopped)
1/3 CUP (about 2) Scallions (chopped)
1 CUP Chopped White Mushroom
1/2 TBSP Dijon Mustard
1 TSP Minced Garlic
1/2 TSP Black Pepper
1 TBSP Red Wine Vinegar


1. Preheat the oven to 400°F.
2. In a large food processor, combine all the prepared ingredients and blend until you get a nice moist “dough” consistency. Not smooth, but not to chunky either. This mixture will be very moist when you go to form the patties.
3. Form 4 equal patties with you hands. Flatten them a bit and place on a baking sheet lined with parchment.
4. Bake for 15 minutes, carefully flip, and bake for another 15 minutes. (Total cooking time is 30 minutes). Remove and serve right away, or allow to cool completely before wrapping in wax paper, placing in a plastic bag, and freezing. To heat from frozen, either use a toaster oven or microwave. You can also let them thaw in the fridge a few hours before and simply heat as well.


1. Perfect for meatless Mondays!

Recipe adapted from: 


This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.