A Different Take On Hoppin' John for New Year's Day

Here is a less boring way to eat Hoppin' John, which some enjoy on New Year's Day for good fortune and is just blackeyed peas and rice. A good vegan Hoppin' John recipe for ya, in the form of... a burger!

Hoppin' John Burger

1 C. cooked blackeyed peas
1 C. cooked rice (I like red or brown)
3-4 Tbsp. favorite starch (corn, tapioca, potato, flour, other)
2 minced garlic cloves
2 Tbsp. minced or grated onion
1 Tbsp. (or to taste) liquid aminos or soy sauce
1 Tbsp. truffle oil (you can add chopped mushrooms to the recipe as well)
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1 tsp. smoked paprika
salt to taste

Mash up the blackeyed peas and rice... use your hands to squish it or a food processor, as you like. You want it to be a nice, sticky texture that you can form into a ball without it breaking up too much. Add the other ingredients and adjust to taste/as needed. For a firmer concoction use more starch, but really that is not necessary to accomplish a nice patty. Form into 4-8 balls depending on the size and number you are after and refrigerate for an hour or two.
When you're ready, heat a pan coated lightly in oil over medium temperature. Press the balls down into patties gently on a board and use a spatula to place them in the pan (in batches, don't crowd the pan). Cook for several minutes, until browned on the bottom, then carefully flip them. Now you can flatten them a bit more if you wish by pressing down with the flat of the spatula. Cook until browned on the other side. Serve on toasted buns with all the fixins... may I suggest: thick pickle slices, fried red and green bell pepper rings, garlic "mayonnaise", smoked paprika barbecue sauce, heirloom tomato slice, caramelized onions and mushrooms. Maybe some roasted jalapenos on there. And some crispy romaine or butter lettuce or arugula.
Ta-da!