Vegetarian Peapo-Burger #5FIX

“5-Ingredient Fix Contest Entry. The Vegetarian Peapo-burger is a combination of black eye (pea)s and (po)tatoes, hence the name "Peapo”. I wanted to try something different than the traditional black bean burger so I thought of using black eye peas for a change. I usually use mashed cauliflower for a veggie burger base, but instead I decided to substitute mashed potatoes. What I like about this recipe is that it is simple and does not require a blender or food processor, just a spoon/fork for prepping the recipe. Vegetarian Peapo-Burger came out of my quest to discover a healthy "meat-less" burger recipe that's low sodium, low fat, no cholesterol, high in both iron and fiber, "gluten free", has great texture (won't crumble), and absolutely positively, delicious! Tip: Please remove as much water as possible from the potatoes and black eye peas in order to extract excess moisture.”
6 4 oz. Vegetarian burgers

Ingredients Nutrition

  • 34 cup packed Simply Potatoes Traditional Mashed Potatoes
  • 1 cup frozen black-eyed peas, cooked, drained, and mashed
  • 18 cup psyllium, husk (or you can substitute oat bran if not available)
  • 14 cup red onion, finely chopped
  • 2 -3 tablespoons honey mustard


  1. Preheat oven to 400 degrees.
  2. Prepare a baking sheet with parchment paper and/or cooking spray.
  3. Measure and pack ¾ cups of “simple traditional mashed potatoes” and put into a medium size bowl. Put the bowl of potatoes into the microwave for about a minute to reach lukewarm temperature, then set the bowl aside.
  4. Measure 1 cup of frozen black eye peas and put into a microwavable bowl. Defrost the black eye peas in the microwave approx 2-4 min (based on oven wattage) until they are soft, but not mushy. Mash the black eye peas with a fork and put the bowl aside for a minute.
  5. Next, dice and finely chop ¼ cup of red onions put aside into a small container.
  6. Then, combine the black eye pea mixture into the bowl of mashed potatoes. With a fork, mix the potatoes and peas together and then together and then slowly fold in the chopped onions.
  7. Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
  8. Slowly add in 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
  9. Divide the mixture into six equal parts. Take a spoon and put 1/6 of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they don’t stick to each other.
  10. Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patties no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when they are done to your liking!
  11. (If you want a more crispier veggie burger you can them under the broiler no more than 2-4 minutes.).
  12. Take each burger out and serve with your favorite bread or with a side salad!

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