BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW
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
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.
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Rawaldo Ortell
[email protected]These burgers are a must-try for any black-eyed pea lover.
Yusrah Hamid
[email protected]I love that these burgers are healthy and delicious.
shane vermeulen
[email protected]These burgers are a great way to get your kids to eat their vegetables.
Konstantin Divelbiss
[email protected]I'm always looking for new ways to cook black-eyed peas, and this recipe is definitely a keeper.
Miss Khadija
[email protected]These burgers are so easy to make, even my kids can help.
Sarfaraz Diwan
[email protected]I made these burgers for a potluck and they were a huge hit!
Qudoos Kiani
[email protected]These burgers are a great way to use up leftover black-eyed peas.
Olaide Adegbesote
[email protected]I'm not usually a fan of chowchow, but I really enjoyed it with these burgers. It added a nice crunch and a bit of sweetness.
ELITE NARUTO Gamer
[email protected]The creamy barbecue sauce is amazing! It's tangy, sweet, and smoky, and it pairs perfectly with the burgers.
rahat Javed
[email protected]I love that these burgers are made with black-eyed peas. It's a great way to add some extra protein and fiber to your diet.
HAANI RAMSATH
[email protected]These black-eyed pea burgers were a hit with my family! They were easy to make and packed with flavor. The creamy barbecue sauce and chowchow were the perfect complements.