Pictured here with Whole Wheat Pasta Salad with Spinach, Artichokes and Chicken
Blackeyed Pea Burgers
• 1 (16 ounce) bag frozen black eyed peas
• 2-3 Bay leaf
• 2 cloves Garlic, diced
• 1 small onion, minced
• Salt & pepper
• 1 onion, diced
• 1 bell pepper, diced
• 2 Jalapeno peppers
• 2 Tbsp fresh thyme leaves
• 2 eggs
• 2 tablespoon cumin
• 1/2 steel cut rolled oats
Place peas in a large pot, cover with water by 2 inches. Add 2 cloves of garlic and minced onion. Season with salt and pepper and cook over medium high heat until beans have simmered about 20 minutes or until tender. Drain and set aside.
When beans have cooled enough to handle, puree in batches if necessary, in a food processor until the beans are broken down (Don’t be surprised if they don’t become creamy in texture, but remain a little crumbly. That’s fine.)
In a large pan heat 2 Tbsp of oil over medium high heat. Add 1 diced onion, bell pepper and jalapeno and sauté for about 3 – 5 minutes or until tender. Add the oatmeal, thyme and cumin and stir continuously until fragrant and cumin is toasted. Remove from heat and allow to cool slightly.
When cool enough to handle combine pureed beans and onion mixture in a large bowl, and mix in the eggs until thoroughly incorporated. Form into about 6 bun sized patties (these will not shrink).
Heat 1-2 Tbsp oil in a skillet over medium high heat and cook the patties about 4 minutes on each side.
Serve on toasted whole wheat buns with Jalapeno Mayo.
½ cup mayonnaise
2 jalapenos, diced
Pinch cayenne pepper (to taste)
Juice from 1 lemon (about 2 Tbsp)
Combine all ingredients in a bowl, mixing thoroughly. Can be kept refrigerated in an airtight container for up to 2 weeks.