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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Nurnabi Net Tube
[email protected]I'm not a big fan of black-eyed peas, but these burgers were surprisingly good. I'll definitely be making them again.
Rama Diza
[email protected]These burgers are the perfect summer meal. They're light and refreshing, and they're perfect for grilling.
Bezawit Eshetu
[email protected]I made these burgers for a potluck, and they were a huge hit! Everyone loved them.
Eunice Nyaga
[email protected]I'm always looking for new ways to cook black-eyed peas, and this recipe is a winner. The burgers are easy to make, and they're so delicious!
helbin hashim
[email protected]These burgers are a great option for a healthy and delicious meal. They're packed with protein and fiber, and they're low in fat.
Shark Attack
[email protected]I'm not sure I would make these burgers again. They were a lot of work, and the end result wasn't worth it.
Segun Stephen Olabowale
[email protected]These burgers are a great way to use up leftover black-eyed peas. I always have a bag of them in my freezer, so this recipe is a lifesaver.
Annie mejia
[email protected]The chowchow adds a nice tangy crunch to the burgers. It's a great way to add some extra flavor and texture.
Destiny Wanjala
[email protected]I love the smoky flavor of the barbecue sauce. It pairs perfectly with the black-eyed pea burgers.
Cash Kashish
[email protected]I'm impressed! These burgers are so flavorful and juicy. I can't believe they're vegan.
Sizzerzes ecocraft
[email protected]Not bad!
Ezra Anderson
[email protected]Meh.
khawaja arslan
[email protected]These burgers were a little too dry for my taste, but the sauce and chowchow helped to make up for it. I'll try adding some more moisture to the patties next time.
doda channl
[email protected]I'm not a vegan, but I'm always looking for new plant-based recipes to try. These burgers were really good! The texture was spot-on, and the flavors were well-balanced.
Brissa Hernandez
[email protected]I tried this recipe last night, and it was delicious! The burgers were so easy to make, and the sauce was amazing. I served them with sweet potato fries, and it was a perfect meal.
Patrina Deese
[email protected]These black-eyed pea burgers were a hit! The patties were flavorful and moist, and the creamy barbecue sauce and chowchow added the perfect amount of tang and spice. I'll definitely be making these again.