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

Author Amber

Ingredients

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

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!