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Savory Mushroom and Black-eyed Pea Burger

By • Apr 23rd, 2007 • Category: Burgers and Sandwiches Print Print

Savory Mushroom and Black-eyed Pea Burger

Healthy and delicious, this burger is long on flavor and texture and uses the oft-ignored black-eyed pea. I also love any excuse to use shallots and they add such a wonderful depth of flavor to this recipe. Try this pattie on a bun, accompanied by mashed potatoes, or with savory rice, and a light salad.

Ingredients:
1 15 oz. can black eyed peas, drained & rinsed
1 medium-sized shallot, finely minced
1 scallion, chopped
2 cloves garlic, minced
3 T. parsley, chopped
¼ t. chili sauce
6 oz. cremini mushrooms, roughly chopped
1/2 c. toasted walnuts, chopped
2 T. olive oil
Salt and pepper
½ c. flour (for dredging the patties)
Oil for frying

To prepare:
Mash the black-eyed peas in a bowl and add the shallot, scallion, parsley, and chili sauce.

Heat a skillet on medium heat and, when it’s hot, add the olive oil. Wait a few seconds for the oil to heat through, then add the chopped mushrooms. Sauté just a few minutes until the mushrooms are nicely browned but not cooked down. Add the toasted walnuts and the garlic and sauté for about a minute, then remove the pan from the heat and add the mushroom-walnut mixture to the mashed pea mixture. Blend well with a fork or your hands. The mixture should be fairly dry and easily shaped into patties. Form patties to desired size.

Heat a heavy cast iron skillet with a good coating of vegetable oil. Put the half cup of flour on a plate then dredge each burger in flour. Carefully place the patties in the hot, oiled skillet and cook until you have a nice brown crispy coating. Turn the burger carefully and brown the other side. When both sides are crispy, place the burger on a bun, add your favorite burger toppings, and serve with a salad for a delicious light meal.

This recipe serves two to four and is easily doubled.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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9 comments
Metric Cook
Metric Cook

Savory Mushroom and Black-eyed Pea Burger Ingredients: 1 425 g can black eyed peas, drained & rinsed 1 medium-sized shallot, finely minced 1 scallion, chopped 2 cloves garlic, minced 45 mL parsley, chopped 1.25 mL chili sauce 170 g cremini mushrooms, roughly chopped 60 g toasted walnuts, chopped 30 mL olive oil Salt and pepper 50 g (120 mL) flour (for dredging the patties) Oil for frying

Dena
Dena

I havent tried the burgers yet, but enjoyed making & eating the Garbanzo Nuts! My husband wouldnt give them a try. I also like roasting fresh arugula with salt. Thats what the roasted sage reminded me of wtih the beans. Keep up the good work with those health smart recipes!

Chef
Chef

Hi Becky, I use either SAMBAL OELEK, SRIRACHA , HARISSA or dried chili flakes. The sauces that I prefer I purchase at my local market in the Asian or ethnic food section. Really though any hot chili sauce or tabasco will work, you just need the spike in heat. I like to use crimini mushrooms because they have a nice woodsy flavor. White mushrooms tend to be quite bland and I have gotten into the habit of blending them or replacing them with more flavorful varieties.For this burger any mushroom you prefer will work well. This is a great recipe to play around with, adding and changing the ingredients to suit your own taste.I hope you enjoy it. Toni

Becky
Becky

What kind of chili sauce do you recommend for this? I love mushrooms and would like to try this recipe... Also, would other varieties of mushroom work with this? Or are crimini mushrooms recommended for a specific reason?

Cory
Cory

These were fabulous veggie burgers! We had them with garlic and lemon mayo, and served with a side salad and grilled basil eggplant. The walnuts added a yummy crunch. Even my non-mushroom liking friend liked them. Thanks!

jill and craig
jill and craig

this is so very 'yummy' i've never had a better veggie burger...plus i've never really enjoyed mushrooms until this. i do suggest putting it on a large bun/bread as much of my burger fell on my plate. if you're not a strict vegan- add a slice of cheese- it's leaps and bounds above your average bad for you big mac!

Lorraine Jones
Lorraine Jones

How can I find the recipe for Wasabi Mayo? I find it high lighted but cannot bring up the reipe. Thanks Lorraine

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