1990 Award for Creativity, Build a Better Burger Contest. Wayne Fairchild, Shreveport, Louisiana
My Private Note
Units: US | Metric
- 2 cups cooked black-eyed peas, drained (may use canned beans)
- 1 yellow onion, chopped
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- vegetable oil
- all-purpose flour
- 6 hamburger buns, split
- 18 bread and butter pickles or 18 dill pickles
- 6 slices tomatoes
- 6 lettuce leaves
- 1Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- 2Make the patties: mash the peas in a large bowl using a fork.
- 3Add in the onion, egg, salt, pepper, ketchup, and Worcestershire sauce; mix well.
- 4Divide the mixture into 6 portions and form the portions into patties to fit the buns.
- 5Lightly brush the patties on both sides with oil, then lightly dust with flour.
- 6When the grill is ready, brush the grill rack with vegetable oil; place the patties on the rack, cover and cook, turning once very carefully, until well browned, firm to the touch, and no longer gooey when cut into with a small, sharp knife, 5-6 minutes on each side.
- 7During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
- 8To assemble: spread the cut sides with mustard, mayonnaise, and ketchup.
- 9On each bottom bun, place a patty, 3 pickle slices, a tomato slice, and a lettuce leaf; add the bun tops and serve.
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Nutritional Facts for Hearty Southern Bean Burgers
Serving Size: 1 (282 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 235.0
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.8 g
- Cholesterol 35.2 mg
- Sodium 805.9 mg
- Total Carbohydrate 41.8 g
- Dietary Fiber 4.7 g
- Sugars 7.8 g
- Protein 9.9 g