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Epicurious

Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow

By Jocelyn Jackson

4.1

(4)

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.

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