THE vegan burger

Ingredients
12 ounces frozen blackeyed peas
1 yellow onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and diced
2 large carrots, finely chopped
1 1/2 cups corn
1 tablespoon bragg's liquid aminos
2 tablespoons chipotle salsa
1 cup oats
1/4-1/2 cup wheat germ (Can substitute with wheat bran or flaxseed)
1/2 cup flour
Stubb's spicy barbecue sauce (optional)

Directions

• Cook blackeyed peas according to directions on the bag. 
• Once cooked, drain the peas, pour them into a large bowl, and mash until smooth..

• Sautee onion, garlic, jalapeno, carrots, and corn until they are soft.
• Mix the vegetables with the blackeyed peas. Than add bragg's, oregano, and chipotle salsa. 
• Add oats and wheat germ or substitute. Then mix in flour. 
• Form into patties. If the patties don't form well or fall apart, add more flour until they stick together. If using barbecue sauce or other sauce, coat the top of each burger with the sauce. Grill until slightly brown on the bottom, flip, and grill until the other side starts to brown. 

Other cooking options if you don't want to fire up the grill: 

• Bake at 400 degrees F until slightly brown on the bottom (10-15 minutes). 
• Heat oil in a pan on medium high heat. Coat each side of the patty with flour and cook until each side is brown. 

Note: These are a little hot! If you want something more mild, omit the jalapeno and chipotle salsa.