Name: Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow
Cook time: 1 hour 10 minutes
Total time: 2 hours
Yield: 6 servings
Ingredients: 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); 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)

Photo of a black eyed pea burger recipe with chow chow toppings and potato chips.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

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.

Recipe information

Total Time
2 hours
Yield
6 servings

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)

Preparation

Patties
Step 1
Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
Step 2
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
Step 3
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.
Step 4
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.)
Step 5
Build burgers with patties, buns, sauce, and chowchow.
Step 6
Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.