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 cipollotti, grossolanamente tritati

• 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 tazza di foglie di prezzemolo con gambi teneri

• 45ml tamari soy sauce

• 2 tablespoons flaxseed meal

• 2 tablespoons miso

• 1/2 cucchiaini di sale kosher, più altro

• Pepe nero macinato fresco

• Extra-virgin olive oil (for frying)

• 120ml store-bought barbecue sauce

• 60ml di maionese

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

• 1 cucchiaio di senape di Digione

• 1 cucchiaino di succo di limone fresco

• 1 cucchiaino di aceto di mele

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.