Black-eyed peas, whether you start them from dried beans, find them fresh, or use them out of a can, have an amazingly smoky flavor and tender texture. They're so flavorful in fact that they require little embellishment.
In today’s meatless Monday dish, I used a little bit of fresh dill and some cayenne for seasoning, but feel free to add some of your own favorites. Rosemary or sage would work well and a little hot sauce or even a touch of tomato paste or ketchup would be good choices. I also used bulgur wheat, which provides a good part of the "glue" that holds the burger together. This pantry must-have is available in supermarkets and health food stores. To complete this super easy meatless burger, I topped it off with a simple mayo.
Fun fact; these burgers can be wrapped and frozen. When ready to cook, start from frozen they'll just take a little bit longer.
1/2 cup bulgur wheat
3 tablespoons extra-virgin olive oil
1 medium onion, diced (3/4 cup)
1 garlic clove, thinly sliced
1 can (15 ounces) black-eyed peas, rinsed and drained
1/3 cup fresh dill
1 large egg
coarse salt and ground pepper
1/8 teaspoon cayenne
1/4 cup mayo
1 tablespoon lemon juice
tomato slices, lettuce leaves, and hamburger buns if desired
1. Place bulgur in a bowl and pour boiling water over to cover. Let stand at room temperature for 20 to 30 minutes or until bulgur is tender. Drain in a colander, then squeeze the bulgur with your hands to get rid of any excess water. Transfer to the bowl of a food processor.
2. Meanwhile, in a small skillet, heat 1 tablespoon oil over medium-low. Add the onion and garlic and cook, stirring occasionally until the onion is caramelized, about 12 minutes (add a little water to the pan if the onion is sticking.)
3. Add the onion-garlic mixture to the food processor bowl along with the black-eyed peas, 3 tablespoons of the dill, the egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cayenne and pulse until coarse. Shape into 8 patties, each about 1/3 cup and refrigerate 30 minutes to firm up, or cover and refrigerate up to overnight.
4. In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium heat. Cook the patties in two batches until crisp on the outside and heated through, about 5 minutes turning them over gently midway. Meanwhile in a small bowl, stir together the mayo, remaining dill, and the lemon juice. Serve the burgers topped with mayo and if you like, on a bun along with tomato and lettuce.