Black-eyed pea burgers with creamy barbecue sauce recipe

Ingredients for Black-eyed pea burgers with creamy barbecue sauce and chowchow

• 120 g amaranth

• 2 spring onions, coarsely chopped

• 2 large crimini or button mushrooms, sliced

• 1 small Scotch bonnet or habanero chilli, deseeded, finely chopped

• 850 g black-eyed peas, rinsed (not seasoned)

• 15 g fresh parsley leaves with tender stems

• 45 ml tamari soy sauce

• 30 g flaxseed meal

• 30 g miso

• 2.5 g kosher salt, plus more

• freshly ground black pepper

• extra-virgin olive oil, for frying

• 120 ml store-bought barbecue sauce

• 60 ml mayonnaise

• 15 ml chilli-garlic sauce (such as Huy Fong)

• 15 g Dijon mustard

• 5 ml fresh lemon juice

• 5 ml apple cider vinegar

• 6 hamburger buns or brioche buns, toasted

• chowchow, for serving

How to make Black-eyed pea burgers with creamy barbecue sauce and chowchow

1. Cook the amaranth according to the package instructions. Spread it out on a rimmed baking tray and allow it to cool.

2. In a food processor, combine the scallions, mushrooms, chilli, black-eyed peas, parsley, tamari, flaxseed meal, miso, and ½ tsp of salt.

3. Sprinkle 1–2 tbsp of the cooled amaranth over the mixture and pulse until just combined. Repeat this process until all the amaranth has been incorporated.

4. Taste the purée and season with pepper and additional salt if needed.

5. Scoop the mixture onto a parchment-lined baking tray to form 6 portions (a cookie scoop is ideal if you have one) and shape them into patties that match the size of your buns. Freeze the patties for 30 minutes.

6. While the patties are chilling, prepare the sauce. In a small bowl, whisk together the barbecue sauce, mayonnaise, chilli-garlic sauce, mustard, lemon juice, and vinegar until well combined. The sauce should have a spicy, tart, and sweet flavour.

7. Heat a large frying pan, preferably cast iron, over medium-low heat. Add oil just to thinly coat the bottom of the pan.

8. Working in 3 batches to avoid crowding, cook the patties, adjusting the heat and adding more oil as needed, until browned and a crisp crust forms, about 5 minutes on each side. (Keep the cooked patties warm on a fresh parchment-lined baking tray in a 120°C oven if necessary.)

9. Assemble the burgers with the patties, buns, sauce, and chowchow.

10. Do ahead: The sauce can be prepared up to 1 month in advance. Cover and chill until needed, and bring to room temperature before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.