Southern Veggie Burgers
with comeback sauce
Canned black-eyed peas are convenient, but if you can get your hands on fresh, cook them according to package directions, then turn them into delicious veggie burgers.
Makes 4 servings Total time: about 30 minutes FOR THE SAUCE, PURÉE: 1/2 cup chopped onion 2 Tbsp. chopped fresh garlic 1/2 cup mayonnaise 1/4 cup each olive oil, ketchup, and chili sauce 2 Tbsp. each tamari or low-sodium soy sauce and fresh lemon juice 2 tsp. prepared yellow mustard Tabasco sauce and black pepper to taste FOR THE PATTIES, SWEAT: 1/2 cup diced red bell pepper 1/2 cup sliced scallion greens 1 Tbsp. minced fresh garlic 2 tsp. minced fresh thyme 3 Tbsp. olive oil, divided Salt to taste MASH: 2 cans black-eyed peas (15 oz. each), drained, rinsed, and divided 2 egg whites 6 Tbsp. cornmeal 2 tsp. prepared yellow mustard 4–6 dashes Tabasco sauce
Gluten-free buns or ciabatta rolls
For the sauce, purée onion, chopped garlic, mayonnaise, 1/4 cup oil, ketchup, chili sauce, tamari, lemon juice, and 2 tsp. mustard in a food processor; season with Tabasco and black pepper. Refrigerate sauce up to two weeks.
For the patties, sweat bell pepper, scallion greens, minced garlic, and thyme in 2 Tbsp. oil in a skillet over medium heat until softened, 3 minutes; season with salt.
Mash 2 cups black-eyed peas with egg whites in a bowl until nearly smooth. Stir in cornmeal, 2 tsp. mustard, 4–6 dashes Tabasco, remaining whole black-eyed peas, and bell pepper mixture; form into four patties. Chill patties 10 minutes or up to 30 minutes.
Sauté patties in remaining 1 Tbsp. oil in same skillet over medium-high heat until browned, 5 minutes per side. Serve patties on buns topped with sauce and Sautéed Greens & Tomatoes.
Per patty with 1 Tbsp. sauce: 317 cal; 17g total fat (2g sat, 10g mono, 1g poly); 2mg chol; 499mg sodium; 33g carb (5g fiber, 3g total sugars); 8g protein; 2mg iron; 37mg calcium