South­ern Veggie Burgers

with come­back sauce

Vegetarian Today - - Healthy Vegetarian -

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

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