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.