Ingredients
Scale
- 2 teaspoons canola oil
- 1 small yellow onion, finely diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1 cup raw slivered almonds (or sub panko bread crumbs)
- 1 tablespoon chili powder
- 1 tablespoons cumin powder
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon mustard powder
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 cups cooked black-eyed peas, drained and rinsed (get two cans if you’re using canned)
- 1 cup cooked quinoa
- 1/3 cup panko bread crumbs
- 1 large egg, beaten (If you find that your mixture is very crumbly, add another egg)
- 3 tablespoons barbecue sauce
To Assemble
- havarti cheese
- brioche buns
- sliced tomato
- romaine lettuce leaves
- sliced cucumber
- sliced avocado
- 1/3 cup mayonnaise + 2 tablespoons dijon mustard + sea salt and black pepper for sauce
Instructions
- In a small saute pan, heat oil over medium-high heat. Add the onions and cook until they become translucent and begin to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Remove from heat.
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Place almonds on a rimmed baking sheet and toast until well browned and fragrant, about 5 minutes. Remove from the oven and allow to cool slightly.
- In the bowl of a food processor, or food chopper combined toasted almonds, all of the spices, salt and pepper. Pulse to a fine grain.
- In a large bowl, add 1 3/4 cup of the cooked black eyes peas. Mash well with a potato masher. Add the almond mixture, cooked quinoa, bread crumbs, beaten egg, and barbecue sauce. Stir with a wooden spoon to combine well.
- Add the remaining beans and stir together.
- Shape into 6 patties, about 1/2 cup for each burger. Shape firmly into a 3/4-inch thick patty, making sure that there are no cracks in the burger patty that might make them hard to cook. Place on a foil or parchment lined baking sheet.
- Prepare a pan for cooking by adding a few tablespoons of canola oil. Heat over medium heat. Cook as many patties as will fit on your griddle on in your skillet, being sure that you have enough room to still flip the burgers.
- Cook for 4 minutes on each side, until browned and sizzling. Add a slice of cheese to as the burgers finish cooking.
- Toast burgers along with the burgers.
- To assemble, layer sauce, cheese covered patty, tomato, cucumbers, avocado, lettuce, and more sauce!
Nutrition
- Serving Size: 6
