Black-Eyed Pea Burger with Garlic Pickled Mustard Greens & Lemon Aioli
Course Main Course
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4(click to scale)
Calories 540kcal
Ingredients
Garlic Pickled Mustard Greens
2cupfresh mustard greens
1cupapple cider vinegar
1cupwater
1Tbspkosher salt
2tspblack peppercorns
1Tbspgranulated sugar
2Tbspfresh garlic mashed
Lemon Aioli
1/4cupmayonnaise
1tspfresh lemon zest
1Tbspfresh lemon juice
Black-Eyed Pea Burger
1 3/4cupblack-eyed peascanned, drained
1/2cupfresh shiitake mushroomsmedium dice 1/2"
1/2cupfresh red bell peppersmedium dice 1/2"
2clovesfresh garlic minced
2Tbspextra virgin olive oil
1/4tspkosher salt
1/4tspblack pepper
1/4cupfresh scallionssliced thin
1/2tspground paprika
1/4tspground cayenne pepper
4eabrioche bun
Instructions
Make Garlic Pickled Mustard Greens
Wash and dry the mustard greens. Roughly, chop the mustard greens and place in a glass bowl.
Add the vinegar, water, salt, peppercorns, sugar and garlic to a stock pot. Bring to a boil over medium high heat, stirring to dissolve the sugar and salt. Allow mixture to boil for at least a minute. Remove from heat and allow to cool. Once mixture is cool, pour over mustard greens. Cover and refrigerate for at least 30 minutes.
Lemon Aioli
Whisk all ingredients in a small bowl. Cover and refrigerate until ready for use.
Black-Eyed Pea Burger
Drain and rinse the black-eyed peas. Place in a bowl and set aside.
Heat half of the olive oil in a sauté pan. When oil is hot add the garlic and diced red peppers. Sauté for 1 minute. Add the shitake mushrooms and season with half of the salt and pepper. Sauté veggie mixture for an additional 3 – 4 minutes. Add green onions and allow onions to wilt, about 2 minutes. Remove pan from heat and allow to cool.
Place the black-eyed peas in a mixing bowl and smash with either a potato masher or fork, leaving some peas whole. Add the cooked veggie mixture, paprika, cayenne, and the rest of the salt and pepper to the black eyed peas. Mix until well combined. Form mixture into four equal patties.
Heat remaining half of the olive oil in sauté pan. Place patties one at a time in the pan. Cook until golden brown, 3-4 minutes, on one side and then flip. Cook an additional 3-4 minutes until golden brown. Remove from heat.
Serve black-eyed pea burger on bun topped with aioli and garlic-pickled greens. Enjoy!
Video
Notes
Optional: Feel free to toast the bun for a little extra crunch.