Black-Eyed Peas and Yam Veggie Burger

As a longtime vegetarian (going on 22 years!), I've had my fair share of veggie burgers. For the longest time growing up, I came to associate veggie burgers with those cardboard-like discs you buy in the frozen section. At barbeques, I'd usually declined the veggie burger in favor of pasta salad or other veggie side dishes. Those dense little pucks really gave vegetarians a bad rap. Since moving to the Bay Area, I've discovered the art of the veggie burger—crispy on the outside, tender on the inside and filled with plenty of protein. What I realized is that people make the mistake of trying to make veggie burgers taste like beef or other meat products. Veggie burgers should be made with fresh vegetables, legumes and spices, not soy protein and preservatives. You can be so creative with veggie burgers and they're truly satisfying and hearty—I've even seen my carnivorous friends favor them over traditional meat burgers (for reals). I adapted this recipe recently and it turned out great. Instead of a sesame bun, I used a gluten-free Bavarian Bread and turned it into an open faced sandwich. Also, I cooked my own black eyes peas instead of using frozen peas and topped it off with arugula pesto, wild greens and halved grape tomatoes. Delish!

(Note: Instead of frying the patties, I baked them in the oven for 15 minutes on each side to get them golden and crispy on the outside without using oil).