Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow

Ingredients for Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow

• 160g amaranth

• 2 spring onions, coarsely chopped

• 2 large crimini or button mushrooms, sliced

• 1 small Scotch bonnet or habanero chilli, seeds removed, finely chopped

• 2 (425g) cans black-eyed peas (not seasoned), rinsed

• 1/2 cup parsley leaves with tender stems

• 45ml tamari soy sauce

• 2 tablespoons flaxseed meal

• 2 tablespoons miso

• 1/2 teaspoons kosher salt, plus more

• Freshly ground black pepper

• Extra-virgin olive oil (for frying)

• 120ml store-bought barbecue sauce

• 60ml mayonnaise

• 1 tablespoon chilli-garlic sauce (such as Huy Fong)

• 1 tablespoon Dijon mustard

• 1 teaspoon fresh lemon juice

• 1 teaspoon apple cider vinegar

• 6 hamburger buns or brioche buns, toasted

• Chowchow (for serving)

Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.

Combine spring onions, mushrooms, chilli, black-eyed peas, parsley, tamari, flaxseed meal, miso, and 1/2 teaspoons salt in a food processor. Sprinkle 1–2 tablespoons 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 biscuit scoop works great if you’ve got one) and form into patties that match the size of your buns. Freeze 30 minutes.

While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chilli-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.

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.