Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow

Ingredients

• •1 cup amaranth
• •2 whole scallions
• •2 whole crimini mushrooms
• •1 whole Scotch bonnet chile
• •2 cans black-eyed peas
• •½ cup parsley
• •3 Tbsp tamari soy sauce
• •2 Tbsp flaxseed meal
• •2 Tbsp miso
• •½ tsp kosher salt
• •1 to taste black pepper
• •3 Tbsp olive oil
• •½ cup barbecue sauce
• •¼ cup mayonnaise
• •1 Tbsp chili-garlic sauce
• •1 Tbsp Dijon mustard
• •1 tsp lemon juice
• •1 tsp apple cider vinegar
• •6 whole hamburger buns
• •1 cup chowchow

Cooking Instructions

1. 1.

   Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.

   20 min

2. 2.

   Combine scallions, mushrooms, chile, black-eyed peas, parsley, tamari, flaxseed meal, miso, and 1/2 tsp. salt in a food processor. Sprinkle 1-2 Tbsp. cooled amaranth over mixture and pulse until just combined. Repeat process until all of amaranth has been incorporated. Taste and season purée with pepper and more salt if needed. Scoop onto a parchment-lined baking sheet to make 6 portions (a cookie scoop works great if you've got one) and form into patties that match the size of your buns. Freeze 30 minutes.

   40 min

3. 3.

   While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chili-garlic sauce, mustard, lemon juice, and vinegar in a small bowl to combine. Sauce should taste spicy, tart, and sweet.

   5 min

4. 4.

   Heat a large skillet, preferably cast-iron, over medium-low. Pour in oil just to thinly coat bottom of pan. Working in 3 batches to avoid crowding, cook patties, adjusting heat and adding more oil as needed, until browned (a crisp crust should form), about 5 minutes per side. (You can keep patties warm on a fresh parchment-lined baking sheet in a 250° oven if needed.)

   30 min

5. 5.

   Build burgers with patties, buns, sauce, and chowchow.

   5 min

6. 6.

   Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.