These Black Eyed Pea Sweet Potato Veggie Burger Sliders are a mini-spin on my Sweet Potato Avocado Veggie Burgers. They use the same base mixture of sweet potato mixed with a legume – but I’ve simplified the recipe even more and made these tasty burgers into petite vegan sliders. The earthy sweet black-eyed peas mesh deliciously with the creamy sweet baked sweet potato, accented with bold Cajun spices and a hint of nutritional yeast. Some thinly sliced red onion for bite and fluffy micro greens on top to complete the “tiny” theme.

Get this easy recipe – plus check out my La Jolla Cove Cali pics – cute sunbathing seals, seascapes and blue skies. So glad I was able to get in a mini road-trip this holiday weekend!..

First the recipe .. then my La Jolla pics!..

Black Eyed Sweet Potato Sliders

vegan, makes 15 sliders or 8 large burgers

patty:

3 cups black eyes peas (I used 1 bag, frozen)

1 1/2 cups sweet potato, mashed

1-2 Tbsp tahini

spices/seasonings:

1 tsp salt (add 1/4 tsp at a time to taste)

3/4+ tsp spices (your choice! I used Penzey’s Cajun seasoning + 4/S spicy salt)

a few dashes fine black pepper

2+ Tbsp nutritional yeast

1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.

plus:

spicy mustard + vegan mayo

thinly sliced red onion

micro greens

vegan sesame slider buns (Trader Joe’s)

avocado, tomato, other sprouts/lettuce (optional)

Nutritional info: each slider has about 50 calories with 3g protein and 2g fiber. These sliders are rich in fiber, vitamin A, iron, magnesium and B vitamins. Low in fat.

Directions:

1. Bake, peel and mash your sweet potato. Add to large mixing bowl.

2. Cook your black eyes peas – I steamed mine. Add to large bowl along with the remaining patty ingredients.

3. Using a large fork or potato masher – mash the contents of the bowl.

4. If baking, heat oven to 350 degrees. If using stove top – heat 1 tsp oil in large saute or grill pan.

5. Form slider patties – about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side – you want the outside to be toasty brown while the inside stays moist yet heated through.

6. Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens – or another form of lettuce of sprout.

Serve warm!

Off to La Jolla..

La Jolla Cove California – so pretty there! Sand Diego area – about 2-3 hour drive from my part of LA..

yay sun. yay ocean air.

walk down to the shore..

steps to the tiny cove beach – if snorkeling or sunbathing is your thing…

steps down to the rocky cliffs..

360 view of the Cali coastline..

Happy sunbathing seals..

More burger pics..