Black Eyed Pea Burger Recipes

BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW

Steps:

• Patties
• Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
• Combine scallions, mushrooms, chile, black-eyed peas, parsley, tamari, flaxseed meal, miso, and ½ tsp. salt in a food processor. Sprinkle 1-2 Tbsp. cooled amaranth over mixture and pulse until just combined. Repeat process until all of amaranth has been incorporated. Taste and season purée with pepper and more salt if needed. Scoop onto a parchment-lined baking sheet to make 6 portions (a cookie scoop works great if you've got one) and form into patties that match the size of your buns. Freeze 30 minutes.
• Sauce and assembly
• While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chili-garlic sauce, mustard, lemon juice, and vinegar in a small bowl to combine. Sauce should taste spicy, tart, and sweet.
• Heat a large skillet, preferably cast-iron, over medium-low. Pour in oil just to thinly coat bottom of pan. Working in 3 batches to avoid crowding, cook patties, adjusting heat and adding more oil as needed, until browned (a crisp crust should form), about 5 minutes per side. (You can keep patties warm on a fresh parchment-lined baking sheet in a 250° oven if needed.)
• Build burgers with patties, buns, sauce, and chowchow.
• Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.

BLACK EYED PEA BURGERS

Steps:

• Place the drained peas in a large bowl and set aside.
• Heat the oil in skillet, add garlic, chilies, and cumin.
• Saute about 2 minutes, then add onion and corn.
• Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
• Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
• Let cool and add bread crumbs, stir.
• Add flour and form into 4 patties on waxed paper.
• Heat skillet on medium heat, spray each burger with cooking spray.
• Cook on each side until golden brown.
• Store unused patties in Tupperware.
• To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.

SPLIT PEA BURGERS

Steps:

• Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
• Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
• Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
• Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

BLACK-EYED PEA BURGER

Steps:

• Puree or mash all ingredients in a food processor. Form patties by hand and cook until slightly browned on a flat griddle. Serve with ketchup, tomatoes, onions and watercress or with Annie's Goddess Dressing.