Bbq Baked Black Eyed Peas Food

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BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW



Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow image

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

Patties
1 cup amaranth
2 scallions, coarsely chopped
2 large crimini or button mushrooms, sliced
1 small Scotch bonnet or habanero chile, seeds removed, finely chopped
2 (15-oz.) cans black-eyed peas (not seasoned), rinsed
½ cup parsley leaves with tender stems
3 Tbsp. tamari soy sauce
2 Tbsp. flaxseed meal
2 Tbsp. miso
½ tsp. kosher salt, plus more
Freshly ground black pepper
Extra-virgin olive oil (for frying)
Sauce and assembly
½ cup store-bought barbecue sauce
¼ cup vegan or regular mayonnaise
1 Tbsp. chili-garlic sauce (such as Huy Fong)
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
1 tsp. apple cider vinegar
6 hamburger buns or brioche buns, toasted
Chowchow (for serving)

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 PATTIES



Black-Eyed Pea Patties image

This is a recipe my mom used to make growing up. This being a southern staple, the ingredients from recipe to recipe will vary. Experiment to perfection! Note: I highly recommend serving this with the wonderful Cucumber Salad (#51721)

Provided by TadGhostal

Categories     Lunch/Snacks

Time 15m

Yield 6-8 Patties, 4-8 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans black-eyed peas, drained
2 egg whites
3/4 cup cornbread stuffing mix (or cornbread)
1 onion, chopped
1 tablespoon black pepper
1 teaspoon lemon juice
1 teaspoon salt (to taste)

Steps:

  • Saute the chopped onion in a bit of oil until translucent, then remove.
  • In a large bowl, combine all ingredients (including the sauteed onion).
  • Mash mixture (I use a large fork) until about half of the peas are completely mashed.
  • Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
  • In a skillet, heat about 1/2 inch oil on med-high.
  • When the oil is hot, add patties.
  • Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
  • Remove to paper towel to absorb grease.
  • Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

Nutrition Facts : Calories 188.3, Fat 1.3, SaturatedFat 0.3, Sodium 1246.1, Carbohydrate 33, Fiber 7.8, Sugar 1.3, Protein 12.3

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