Name: Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow
Cook time: 1 hour 10 minutes
Total time: 2 hours
Yield: 6 servings
Ingredients: 1 cup amaranth; 2 scallions, coarsely chopped; 2 large crimini or button mushrooms, sliced; 1 small Scotch bonnet or habanero chile, seeds removed, finely chopped; 2 (15-oz.) cans black-eyed peas (not seasoned), rinsed; ½ cup parsley leaves with tender stems; 3 Tbsp. tamari soy sauce; 2 Tbsp. flaxseed meal; 2 Tbsp. miso; ½ tsp. kosher salt, plus more; Freshly ground black pepper; Extra-virgin olive oil (for frying); ½ cup store-bought barbecue sauce; ¼ cup vegan or regular mayonnaise; 1 Tbsp. chili-garlic sauce (such as Huy Fong); 1 Tbsp. Dijon mustard; 1 tsp. fresh lemon juice; 1 tsp. apple cider vinegar; 6 hamburger buns or brioche buns, toasted; Chowchow (for serving)

Photo of a black eyed pea burger recipe with chow chow toppings and potato chips.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Black-eyed peas and amaranth create a creamy yet textured foundation on which to layer the umami-rich flavors of mushroom, miso, and tamari and the piquancy of parsley, onion, and Scotch bonnet chiles. Using flaxseed meal as a binding agent not only means this dish is easily vegan, it also grants the patty an earthy final note that resonates on a sunny summer day in the backyard. (If you’d like, you can also cook these in a skillet on the grill.) I serve these patties with an easy sweet-and-tangy barbecue-mayo sauce—which can also be used as a dipping sauce for sweet potato fries or a dressing for a grain bowl or salad—and chowchow.