Southern Vegetarian Burgers With Comeback Sauce
Author: 
Recipe type: Vegetarian
 
Ingredients
  • Sauté
  • ¼ cup dice red bell pepper
  • ¼ cup slice scallion (green only)
  • 2 teaspoon minced garlic – I did not use this much – your choice
  • 1 teaspoon minced fresh thyme – I used dry, but use fresh if you have it.
  • 2 tablespoon olive oil
  • salt & pepper to taste
  • Mash
  • 1 can of drained black-eyed peas (15 oz. fresh cooked), divided
  • 1 egg white
  • 3 tablespoon cornmeal
  • 1 teaspoon prepared mustard
  • 2-3 dashes of Tabasco sauce – I used Franks
  • Prepare cornbread or polenta
  • Comeback Sauce
  • ¼ cup diced onion - I used the white of the scallion.
  • 1 tablespoon garlic – I used less
  • ¼ cup mayonnaise – I use No-Soy Vegenaise
  • 2 tablespoon olive oil
  • 2 tablespoon ketchup
  • 2 tablespoon chili sauce – I used Sriracha
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon prepared mustard
  • Combine in foodprocessor until smooth
  • Adjust seasoning and add more Tabasco or Franks.
  • For Greens and Tomatoes
  • ½ cup sliced onions – I used shallots
  • ¼ redpepper flakes
  • 2 teaspoon olive oil
  • 3 cups chiffonade greens – I used kale
  • ½ cup halved grape tomatoes
  • 1 tablespoon cider vinegar
  • salt and pepper to taste
Instructions
  1. For the burgers:
  2. Sauté bell pepper, scallion greens, garlic and thyme in 1 tablespoon of olive oil about 3 minutes.
  3. Season with salt and pepper.
  4. Mash one cup of beans with egg white until smooth.
  5. Stir in cornmeal, mustard, Tabasco, addition cup of whole peas, and sautéed mixture.
  6. Form patties, and chill at least 10 minutes – up to 30 minutes.
  7. Sauté patties in remaining oil over high heat for 5 minutes each side.
  8. For the Comeback Sauce: combine ingredient and process until smooth.
  9. Adjust seasoning.
  10. Sautéed Greens with Tomatoes:
  11. For collards – cook in vegetable broth until tender.
  12. Add remaining ingredients
  13. If you are using kale – finely chiffonade add vinaigrette. The vinaigrette will break down the kale.
  14. Place burgers on cornbread or polenta.
  15. Nap with Comeback Sauce; top with greens and tomatoes.
  16. Enjoy.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/southern-vegetarian-burgers-comeback-sauce/