Best 2 Black Eyed Pea Burgers Recipes
Black-eyed pea burgers are a delicious and nutritious alternative to traditional beef burgers. Made with a combination of black-eyed peas, oats, and vegetables, these burgers are packed with protein, fiber, and vitamins. They're also naturally gluten-free and vegan, making them a great option for people with dietary restrictions. This article provides three different recipes for black-eyed pea burgers, each with its own unique flavor profile. The first recipe is a classic black-eyed pea burger, made with simple ingredients like onions, garlic, and spices. The second recipe adds a zesty kick with the addition of jalapeños and cilantro. The third recipe is a hearty and flavorful burger, thanks to the inclusion of sweet potatoes and black beans. No matter which recipe you choose, you're sure to enjoy these delicious and healthy burgers.
Let's cook with our recipes!
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.
BLACK EYED PEA BURGERS
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
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
Tips:
- For the best flavor, use dried black-eyed peas and soak them overnight before cooking. - If you don't have time to soak the peas overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour. - Be sure to drain the peas well before using them in the burgers. - Add your favorite seasonings to the burgers to taste. Some good options include cumin, chili powder, garlic powder, and onion powder. - Serve the burgers on buns with your favorite toppings. Some good options include lettuce, tomato, onion, and avocado. - If you're making the burgers ahead of time, store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.Conclusion:
Black-eyed pea burgers are a delicious and healthy alternative to traditional beef burgers. They're packed with protein, fiber, and antioxidants, and they're also low in fat and calories. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a healthy and satisfying meal, give black-eyed pea burgers a try!
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