Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow
4.1
(4)
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.
Recipe information
Total Time
2 hours
Yield
6 servings
Ingredients
Patties
Sauce and assembly
Preparation
Patties
Step 1
Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
Step 2
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
Step 3
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.
Step 4
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.)
Step 5
Build burgers with patties, buns, sauce, and chowchow.
Step 6
Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.
How would you rate Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow?
Leave a Review
Reviews (4)
Back to Top“Cook according to package directions” is not helpful if you’re buying bulk. Amaranth can be cooked soft, as for porridge, or dryer, as for pilaf. Which do you mean? These “burgers” were more sloppy joe than burger. But the flavor was good!
ktcooks2
Minneapolis, MN
7/1/2021
The flavors were great, I have to admit. But I made the recipe exactly as written, and the mixture turned out so wet and loose that forming a workable patty was impossible, even after freezing the mixture solid, rather than just the 30 minutes indicated. This recipe definitely needs more of a binder. I wouldn’t recommend trying it unless you’re willing to experiment a LOT! BTW, I fried them in a cast iron pan and only just barely got something onto a bun. Doing it on a grill would be disastrous.
kuzmaloria7619
Boston
9/12/2020
Living in Alaska, some ingredients are tough to get. Could I substitute quinoa for the amaranth?
sukolsky1460
Anchorage, Alaska
7/29/2020
See Related Recipes and Cooking Tips
53 Fourth of July Recipes for a Fun-Filled Independence Day
We’ve got your July Fourth spread covered with festive recipes for ribs, grilled chicken, and sides.13 Veggie Burger Recipes to Cook Now or Freeze for Later
Sure, you can buy frozen pucks at the store. But homemade veggie burgers are worth the effort.97 Vegetarian Recipes for When You're in the Mood to Go Meatless
Find vegetarian recipes for dinner tonight—and flavorful breakfasts, lunches, and snacks, too.51 Vegetarian Sandwiches That Belong in Every Lunch Rotation
Skip the hummus sandwich, you can do better.55 Great Recipes for Juneteenth
Barbecue, hibiscus-tinged punch, and more.99 Summer Recipes for Everything We're Craving Right Now
Make your summer better with recipes for breezy side dishes, desserts, cocktails, grilled mains, and simple weeknight dinners.45 Burgers That Aren't Made With Beef
Homemade veggie burgers (and turkey burgers, and lamb burgers) are better than anything you can buy.The Stories That Shape the Flavors: Black-Eyed Peas, Chowchow, and a Legacy of Resilience
My ancestors had the wisdom to bring their survival with them. This recipe is an homage.
