Black Eyed Pea Burgers With Creamy Barbecue Sauce And Chowchow Recipes

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BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW



Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow image

Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean. As a child of both continents, I honor the rich legacy of the ancestral foodways created from this magical bean. In these patties, black-eyed peas and amaranth create a creamy yet textured foundation on which to layer the umami-rich flavors of mushroom, miso, and tamari and the piquancy of parsley, onion, and Scotch bonnet chiles. Using flaxseed meal as a binding agent not only means this dish is easily vegan, it also grants the patty an earthy final note that resonates on a sunny summer day in the backyard. (If you'd like, you can also cook these in a skillet on the grill.) I serve these patties with an easy sweet-and-tangy barbecue-mayo sauce-which can also be used as a dipping sauce for sweet potato fries or a dressing for a grain bowl or salad-and chowchow.

Provided by Jocelyn Jackson

Categories     Dinner     Vegetarian     Green Onion/Scallion     Mushroom     Parsley     Mayonnaise     Mustard     Lemon Juice     Vinegar     miso     Summer     Hamburger     Vegan     Peanut Free     Dairy Free

Yield 6 servings

Number Of Ingredients 22

Patties
1 cup amaranth
2 scallions, coarsely chopped
2 large crimini or button mushrooms, sliced
1 small Scotch bonnet or habanero chile, seeds removed, finely chopped
2 (15-oz.) cans black-eyed peas (not seasoned), rinsed
½ cup parsley leaves with tender stems
3 Tbsp. tamari soy sauce
2 Tbsp. flaxseed meal
2 Tbsp. miso
½ tsp. kosher salt, plus more
Freshly ground black pepper
Extra-virgin olive oil (for frying)
Sauce and assembly
½ cup store-bought barbecue sauce
¼ cup vegan or regular mayonnaise
1 Tbsp. chili-garlic sauce (such as Huy Fong)
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
1 tsp. apple cider vinegar
6 hamburger buns or brioche buns, toasted
Chowchow (for serving)

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



Black Eyed Pea Burgers image

Make and share this Black Eyed Pea Burgers recipe from Food.com.

Provided by Shannon Holmes

Categories     Lunch/Snacks

Time 14m

Yield 4 bean burgers, 4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups frozen corn kernels
1/2 tablespoon oil
1 teaspoon garlic
1 (4 ounce) can chopped mild green chilies
1/4 teaspoon cumin
1/4 cup chopped onion
1 tablespoon dried cilantro
1/2 teaspoon salt
1/2 cup breadcrumbs
1/2 cup flour

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.

Nutrition Facts : Calories 277.9, Fat 3.7, SaturatedFat 0.7, Sodium 1046.9, Carbohydrate 52.9, Fiber 6.4, Sugar 2.2, Protein 10.9

BLACK-EYED PEA BURGER



Black-Eyed Pea Burger image

The perfect dinner for when you are craving comfort food because you can eat all you want! This dish is low in calories, fat and cholesterol! Check out http://stepsinstilettos.com for this and more recipes like it!

Provided by Stepsinstilettos

Categories     Vegan

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups black-eyed peas (soaked and cooked for 1+ hours)
6 cremini mushrooms
2 garlic cloves, minced
3 scallions, diced
1/4 cup fresh herb (I used a combo of basil, oregano and parsley)
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon turmeric
1 teaspoon ground flax seeds
3 tablespoons water
1/4 cup almond flour
2 teaspoons olive oil

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.

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