Black Eyed Pea Burgers Recipes

BLACK EYED PEAS WITH HAMBURGER (PINQUITO STYLE)

Black Eyed Peas With Hamburger (Pinquito Style) image

Pinquinto beans are a small pink bean that is very pouplar on the Central Coast of California, where I used to live. I have adapted my Pinquito bean recipe to work with Black Eyed Peas. The main reason I have posted so few recipes is because I cook by feel, rather than measuring and I rarely make the same thing exactly the same way, over and over. This recipe is VERY flexible. If you want it more like beans, use more Black Eyes, if you want it more like soup, use less. The cooking time includes 1-1/2 hours cook time for the Black Eyes.

Provided by personalchef

Categories Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) package dried black-eyed peas, soaked overnight and cooked, with cooking liquid
1 lb ground beef
1 bell pepper, diced to 1/4 inch
1 onion, diced to 1/4 inch
1/2 cup celery, diced to 1/4 inch
1 (14 1/2 ounce) can fat free low-sodium beef broth
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons chili powder
1 teaspoon salt
1 dash pepper

Steps:

Set cooked black eyed peas in their cooking liquid aside.
Sautee Beef, Bell Pepper, Onion, and Celery until veggis are crisp-tender.
***Note, I prefer my veggis very well done and very tender, so I start the veggis and add the beef when they are about half-way done.
Add remaining ingredients and simmer for about 15 minutes. Adjust the salt and pepper to your taste.
*****Note: Your cooked Black Eyed Peas should have about 1-2 Cups of the cooking liquid left. Add more Beef Broth or Water if desired.

Nutrition Facts : Calories 455.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 51.4, Sodium 631.4, Carbohydrate 54.1, Fiber 10.6, Sugar 9.4, Protein 33.1

BLACK-EYED PEA BURGER

Black-Eyed Pea Burger image

The perfect dinner for when you are craving comfort food because you can eat all you want! This dish is low in calories, fat and cholesterol! Check out http://stepsinstilettos.com for this and more recipes like it!

Provided by Stepsinstilettos

Categories Vegan

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups black-eyed peas (soaked and cooked for 1+ hours)
6 cremini mushrooms
2 garlic cloves, minced
3 scallions, diced
1/4 cup fresh herb (I used a combo of basil, oregano and parsley)
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon turmeric
1 teaspoon ground flax seeds
3 tablespoons water
1/4 cup almond flour
2 teaspoons olive oil

Steps:

Puree or mash all ingredients in a food processor. Form patties by hand and cook until slightly browned on a flat griddle. Serve with ketchup, tomatoes, onions and watercress or with Annie's Goddess Dressing.

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

Ingredients

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.

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