Recipe Remix: Black Eyed Pea Burger

Now, I know what you’re thinking: no “non-meat” burger will ever take the place of my juicy, hearty all-beef patty that I’m used to. I used to think the same thing!

But after I tasted this black eyed pea burger, I was a believer!

See, the problem with all these bean, rice, quinoa, and “other” burgers is that they taste grainy and don’t have the depth of juicy flavor that most real burgers have. That’s whyI enjoyed this burger, because it had it all…and then some!

Stop letting your mouth water and here’s the delicious recipe

3 tablespoons vegetable oil
6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced
Kosher salt
Freshly ground black pepper
1 medium shallot, finely chopped (about 2 tablespoons)
1 medium garlic clove, minced
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup black beans
1 medium scallion, thinly sliced (white and light green parts only)
2 tablespoons finely chopped fresh cilantro leaves and stems
1/2 teaspoon veggie soy sauce (tamari)
1/4 teaspoon Tabasco Sauce
4 toasted vegan burger rolls, for serving

Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add the shallot and garlic and cook until fragrant and softened, about 2 minutes. Transfer the mushroom mixture to a small bowl and wipe the pan clean with paper towels; set aside.

Place the peas and beans in a large bowl and mash with the back of a spoon or a potato masher. Add the…