Lunch / Dinner
Southern Veggie Burgers
Homemade veggie burgers have never been this easy to make, or tasted as good as these Southern Veggie Burgers.
FOR THE SAUCE, PURÉE:
FOR THE BURGERS, SWEAT:
Canned peas are convenient, but if you can get your hands on fresh blackeyed peas, cook them according to your favorite recipe, then turn them into burgers.
For the sauce, purée onion, chopped garlic, mayonnaise, 1/4 cup oil, ketchup, chili sauce, Worcestershire, lemon juice, and 2 tsp. mustard; season with Tabasco and black pepper. Refrigerate sauce up to two weeks; bring to room temperature before serving.
For the burgers, sweat bell pepper, scallion greens, minced garlic, and thyme in 2 Tbsp. oil in a skillet over medium heat until softened, 3 minutes; season with salt and set aside.
Mash 2 cups peas with egg whites in a bowl until nearly smooth. Stir in cornmeal, 2 tsp. mustard, 4-6 dashes Tabasco, remaining whole peas, and bell pepper mixture. Form mixture into four patties and chill 10 minutes or up to 30 minutes.
Sauté patties in remaining 1 Tbsp. oil in same skillet over high heat until browned, 5 minutes per side. Serve burgers on ciabatta rolls topped with 1 Tbsp. sauce and Sautéed Greens & Tomatoes.
Once mashed to nearly a purée, the peas form part of the binder to hold the burgers together.
To ensure the burgers hold together, press them firmly into patties. Chilling helps set the burgers, too.
Per patty with 1 Tbsp. sauce
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 2mg 0%
Sodium 499mg 20%
Carbs 33g 11%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.