Sweet Pea Po Mega Burger Recipes

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
• Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
• Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.

Steps:

• For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well.
• For the "sweet pea" burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil.
• Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool.
• When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties.
• In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain.
• Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado.

Steps:

• Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper and/or cooking spray.
• Measure and pack 1 cup of cooked mashed sweet potatoes and put into a medium size bowl. Drain off any excessive water,.
• Measure 1 cup of pre-cooked dry northern beans and put into a second bowl. Using a spoon or fork, remove as much water as possible from the white northern beans in order to extract excess moisture and maintain the desired consistency of the burger mixture.
• Dice and finely chop ¼ cup of Vidalia onions put aside into a small container.
• Combine the white northern bean mixture into the bowl of mashed sweet potatoes. With a fork, mix the sweet potatoes and white northern beans together. Slowly fold in the chopped onions.
• Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
• Add in the rest of the spices and optional seasonings as desired.
• Finally, add 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
• Divide the mixture into 6-8 equal parts. Take a spoon and put a portion of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they do not stick to each other.
• Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patty no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when done to your liking!
• Special note: (If you want a crispier veggie burger, put them under the broiler (checking frequently) for no more than 5 minutes.).

Steps:

• Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper and/or cooking spray.
• Measure and pack 1 cup of cooked mashed sweet potatoes and put into a medium size bowl. (If pre-packaged, put the bowl of sweet potatoes into the microwave for about a minute to reach lukewarm temperature, and then set the bowl aside).
• Measure 1 cup of frozen black eye peas and put into a microwavable bowl. Defrost the black eye peas in the microwave approximately 2-4 min (based on oven wattage) until they are soft, but not mushy. Mash the black eye peas with a fork and put the bowl aside for a minute.
• Dice and finely chop ¼ cup of red onions put aside into a small container.
• Combine the black eye pea mixture into the bowl of mashed sweet potatoes. With a fork, mix the sweet potatoes and black eye peas together. Slowly fold in the chopped onions.
• Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
• Add in the rest of the spices and optional seasonings if desired.
• Finally, add 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
• Divide the mixture into 4-6 equal parts (see note below). Take a spoon and put a portion of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they don't stick to each other.
• Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patties no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when they are done to your liking!