Black-Eyed Pea Burgers w/ a Citrusy Sweet Pepper Chutney


I can’t even begin to express my excitement over these burgers, y’all.

They are seriously one of my all time favorite recipes to date.

I want to marry these burgers and have, like, 10 thousand of their babies and then carry those babies around on my back in a papoose.


These black-eyed pea burgers are just so dad blame good and so southern!

When I made the batch then loaded the black-eyed pea burger up with the citrusy chutney? OMG. It was like I was smacked upside the head by an El Camino full of fortune heading on down to tasty town.

I just can’t even, y’all.



Look at that chutney!

That glistening and vibrant chutney full of sweet peppers and swimming in a splash of citrus.

I’m drooling.

This citrusy condiment┬ácan be eaten by the spoon full, but it is absolutely killer on top of these giant gluten-free burgers. You must, and I can’t stress this enough, you MUST make sure to put enough of the chutney on your burger so that the sticky sauce dribbles down your chin, snakes in between your fingers and slowly makes its way down your arm.

I mean, you aren’t really eating a good burger unless the juices are dripping, amirite?!?


Can we please just take a moment and stare at that bad boy for a second? I can almost feel myself being sucked in. My eyes are starting to swirl and spin in myriad colors like the Sultan’s in Aladdin when he’s hypnotized by Jafar’s snake staff.

Ha! I said snake staff. Giggles.

But for real, is that not the most mouth watering, gluten-free, vegan and all over healthy dish that you’ve ever seen?

Do you not just want to open your mouth as wide as you can and chomp down on your computer screen?

Lucky for you, you apple lovers can save yourself thousands of dollars and make a batch of these for supper tonight instead. You’ll be stuffed to the max with an incredible meal that seems like it’s naughty when it’s actually not. It’s amazingly delicious, incredibly nutritious, and it may even score you some alone time while your husband takes care of the dishes AND puts the kids to bed.

I’m not playing, y’all. This meal is that damn good.

Black-Eyed Pea Burgers w/ a Citrusy Sweet Pepper Chutney


    For the Gluten-Free Black-Eyed Pea Burgers:
  • 4 flax eggs (4 tbsp ground flax mixed w/ 3/4 cup water)
  • 3 cups black-eyed peas, cooked (about 2.5 15 oz. cans drained and rinsed)
  • 1/2 sweet onion, minced
  • 2 small cloves or 1 large clove garlic, minced
  • 1 cup gluten-free oat flour (or oats pulverized in a food processor until flour like)
  • 2 tsp cumin
  • 1 tsp sea salt
  • freshly ground black pepper, to taste
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh parsley, chopped
  • Your favorite oil for cooking
  • Citrusy Sweet Pepper Chutney (recipe below)
  • 6-8 Gluten-free &/or vegan buns & burger fixin's
  • For the Sweet Chili Pepper Chutney:
  • 1/2 red bell pepper, finely chopped
  • 1/2 yellow bell pepper, finely chopped
  • 1/2 orange bell pepper, finely chopped
  • 1-2 sweet cherry peppers, seeds removed then chopped
  • 1/2 sweet onion, chopped
  • 1 clove garlic, minced
  • 3 tbsp Sweet Chili Sauce
  • Juice and zest of half an orange
  • 1/4 tsp sea salt
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh parsley, chopped


    For the Gluten-Free Black-Eyed Pea Burgers:
  1. Stir together ground flax and water in a small bowl and refrigerate while you prepare the rest of the ingredients (a min of 15 mins and up to 30 min).
  2. Add black-eyed peas to a large bowl and coarsely mash with a large spoon or a potato masher, leaving some beans whole for texture.
  3. Add prepared flax eggs, onion, garlic, oat flour, cumin, salt, pepper, cilantro, and parsley to the beans and mix until well combined (I always use my clean hands).
  4. Pat the mixture down in the bowl until it's flat then score into 6-8 sections. Scoop up the sections one at a time, roll into a ball, then form into a patty. Let patties rest in the fridge for 20-30 minutes before cooking (this is a great time to chop all the ingredients for the citrusy sweet pepper chutney and get it on the stove).
  5. To cook all the burgers at once: pre-heat a griddle on medium-high heat, grease with a thin layer of oil and cook for 6-8 minutes on each side or until a golden crust is achieved on the outside OR to cook the burgers in batches: heat a large frying/saute pan over medium-high heat, add a thin layer of oil then 3-4 burgers at a time, cooking for 6-8 minutes on each side or until a golden crust is achieved on the outside. Repeat with the remaining burgers.
  6. Serve immediately with gluten-free buns and burger fixin's and a large dollop of the citrusy sweet pepper chutney.
  7. Enjoy!
  8. For the Citrusy Sweet Pepper Chutney:
  9. While burgers are resting, chop the veggies and herbs, add all ingredients (except the herbs) to a small sauce pan, and bring to a boil. Immediately reduce heat to low and simmer until burgers are ready, stirring occasionally, or until the liquid has reduced and the sauce has become thick, about 12-18 minutes.
  10. Remove from heat, stir in cilantro and parsley, and serve on the burgers.
  11. Enjoy!



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