Black-Eyed Pea Burgers w/ Sweet Pepper Chutney

I can't even begin to express my excitement over these black eyed pea burgers, y'all. Put them on fresh bread like this quick brioche bun recipe, and I bet you choose to eat these over beef all summer long.

These thick, rich, moist and uber-satisfying black-eyed pea burgers are one of my all-time favorite recipes to date.

Ingredients

These black eyed pea burgers are made with some very wholesome ingredients including:

• Flax eggs (or regular eggs)
• Cooked black-eyed peas cooked
• Minced sweet onion 
• Freshly minced garlic
• Gluten free oat flour
• Cumin, salt & pepper
• Freshly chopped parsley & cilantro

Sweet Pepper Chutney

Look at that chutney!

That glistening, flavorful chutney is full of sweet peppers and swimming in a splash of citrus.

This citrusy condiment can be eaten by the spoon full, but it's killer on top of these giant black-eyed pea 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 eating a good burger unless the juices are dripping down your arm, 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.

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 not. It's delicious,nutritious, and 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/ Sweet Pepper Chutney

Amber

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Servings 0

Calories

Ingredients

  

For the Gluten-Free Black-Eyed Pea Burgers:

• 4 flax eggs 4 tablespoon ground flax mixed w/ ¾ cup water
• 3 cups black-eyed peas cooked (about 2.5 15 oz. cans drained and rinsed)
• ½ 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 teaspoon cumin
• 1 teaspoon sea salt
• freshly ground black pepper to taste
• 2 tablespoon fresh cilantro chopped
• 2 tablespoon 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:

• ½ red bell pepper finely chopped
• ½ yellow bell pepper finely chopped
• ½ orange bell pepper finely chopped
• 1-2 sweet cherry peppers seeds removed then chopped
• ½ sweet onion chopped
• 1 clove garlic minced
• 3 tablespoon Sweet Chili Sauce
• Juice and zest of half an orange
• ¼ teaspoon sea salt
• 2 tablespoon fresh cilantro chopped
• 2 tablespoon fresh parsley chopped

Instructions

 

For the Gluten-Free Black-Eyed Pea Burgers:

• 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).
• 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.
• 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).
• 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).
• 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.
• Serve immediately with gluten-free buns and burger fixin's and a large dollop of the citrusy sweet pepper chutney.
• Enjoy!

For the Citrusy Sweet Pepper Chutney:

• 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.
• Remove from heat, stir in cilantro and parsley, and serve on the burgers.
• Enjoy!

Make this recipe? I want to hear from you!Please RATE the recipe and leave me a comment!!!