Veggie Burger Recipe

serves 2-4 and is easily doubled
make substitutions as necessary

Cooked, drained, Black Eyed Peas (about 15 1/2 ounces)
1 medium Shallot finely minced
1 Scallion chopped
2 cloves Garlic minced
3 Tbl Parsley chopped
1/4 Tsp Chili Sauce
6 oz. Crimini Mushrooms chopped
1/2 cup Toasted Walnuts chopped
2 Tbl Olive oil
salt and pepper
1/2 Cup Flour
Oil for frying

Mash Black Eyed Peas in a bowl. Add shallots, scallion, parsley, and chili sauce. Heat a skillet on medium heat. Add Olive Oil. Wait a few seconds and add mushrooms. Saute just a few minutes until nicely browned but not cooked down. Add toasted walnuts, garlic, and saute for about a minute. Remove from heat and add to pea mixture. Blend well with a fork or hands. The mixture should be a little dry and easily shaped into patties. Form patties to desired size.

Heat a heavy skillet, cast iron is best with a good coating of vegetable oil. Put the half cup of flour on a dish. Take each burger and dredge in flour. Place in hot skillet and cook until a nice brown crispy coating appears. Turn carefully. When done, place on a bun with your favorite burger toppings, or serve with a salad.

Goes great with a side of Fries or Mashed Potatoes too.