Black-eyed pea burgers with summer squash slaw
Ingredients (4 serving)
- 1 15oz can black-eyed peas, drained and rinsed
- 1 cup quick-cooking oats
- 2/3 cup fresh parsley, loosely packed
- 1/2 cup jarred roasted red peppers, drained, DO NOT pat dry
- 2 large shallots, cut into chunks
- 1 egg
- 1 tsp adobo sauce, from a can of chipotle peppers in adobo sauce
- 1/2 tsp black pepper
- 2 tbsp canola oil
- 4 leaves green leaf lettuce
- 4 hamburger buns
- 4 tbsp low-fat Greek yogurt
- 2 tsp adobo sauce
- 1 small zucchini, julienned
- 1 yellow squash, julienned
- 3 green onions, thinly sliced
Instructions
1. For burgers, place black-eyed peas in a food processor; pulse until coarsely chopped. Combine peas and oats in a mixing bowl. Place parsley, roasted red peppers, shallots, egg, adobo sauce, and black pepper in processor bowl. Pulse until finely chopped. Add vegetable mixture to black-eyed pea mixture; mix well. Let stand 10 minutes. 2. Meanwhile, for slaw, combine yogurt and adobo sauce in another mixing bowl; mix well. Add zucchini, squash and green onions; mix well. 3. Form black-eyed pea mixture into 1/2-inch thick patties (1 patty per serving). Heat oil in a 12-inch skillet over medium heat 1-3 minutes or until shimmering. Cook pattes 3-5 minutes per side or until deep golden brown. 4. To assemble, place lettuce onto bun bottom; top with burger, slaw and bun top.
Nutritional info (per serving)
- Calories 1880g
- Fat 72g
- Saturated fat 8g
- Carbs 252g
- Fiber 28g
- Sugar 32g
- Protein 64g