I doubled this recipe, and I think when you double it, it just ends up being too dry. I did 3 cups of oats, and I could have stopped at 2 or so. I served these on sandwich bread with mustard and sliced pickles. At first they tasted really good, but then when I got to the middle of the patty, it was really just too dry. Shame.
Black Eye Burger (The Easiest Veggie Burger Recipe Ever!)
1 1/2 cups drained black-eyed peas
1 1/2 cups quick-cooking oats
Kosher salt and cracked black pepper (to taste)
1 tablespoon canola oil (for pan frying)
In a large bowl, mash the black eyed peas using a potato masher or a large fork until no whole peas are left. Add the dry oat flakes and work them into the smashed peas using your hands. Taste and add salt and pepper to taste. Gather the mixture into a ball and cover with plastic wrap. Allow mixture to rest for 15 minutes in order for the moisture to evenly distribute throughout.
Using wet hands, form the mixture into 3 or 4 patties. Make sure to smooth the edges of the patty because it makes for a more structurally sound patty. For patty melts, we prefer a larger patty to fit the sliced bread which will yield 3 patties, but for a conventional hamburger bun, which is smaller, you will get 4 patties from this recipe.
In a large pan over medium heat cook the veggie burger patties in the canola oil for 3 to 4 minutes per side or until golden brown. Serve however you like.
(Makes 3 to 4 veggie burger patties.)