SOUTHERN VEGGIE BURGERS

   Southern Veggie Burgers

Homemade veggie burgers have never been this easy to make, or tasted as good as these Southern Veggie Burgers.

MAKES TOTAL TIME

4 SERVINGS 30 MINUTES

  Ingredients

Instructions

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.

FOR THE SAUCE, PURÉE:

1⁄2 cup chopped onion

2 Tbsp. chopped fresh garlic

1⁄2 cup mayonnaise

1⁄4 cup each olive oil, ketchup, and chili sauce

2 Tbsp. each Worcestershire sauce and fresh lemon juice 2 tsp. prepared yellow mustard

Tabasco sauce and black pepper to taste

FOR THE BURGERS, SWEAT:

1⁄2 cup diced red bell pepper 1⁄2 cup sliced scallion greens 1 Tbsp. minced fresh garlic 2 tsp. minced fresh thyme

3 Tbsp. olive oil, divided Salt to taste

MASH:

2 cans blackeyed peas, drained, rinsed, and divided (15 oz. each)

2 egg whites

6 Tbsp. cornmeal

2 tsp. prepared yellow mustard

4 -6 dashes Tabasco sauce

Ciabatta rolls or purchased cornbread