Recipe: Hearty Southern Bean Burgers (using black-eyed peas)

HEARTY SOUTHERN BEAN BURGERS

FOR THE PATTIES:
2 cups cooked or canned black-eyed peas, drained
1 yellow onion, chopped
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Vegetable oil, for brushing the patties
All-purpose flour, for dusting the patties
Vegetable oil, for brushing on the grill rack
TO ASSEMBLE THE BURGERS:
6 hamburger buns, split
Mustard of choice
Mayonnaise or sandwich spread
Ketchup
18 bread-and-butter or dill pickle slices
6 tomato slices
6 lettuce leaves

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

TO MAKE PATTIES:
Mash the peas in a large bowl with a fork. Add the onion, egg, salt, pepper, ketchup and Worcestershire sauce; mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Lightly brush the patties on both side with oil, then lightly dust with flour.

When 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 to 6 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

TO ASSEMBLE THE BURGERS:
Generously spread the cut sides of the buns with mustard, mayonnaise and ketchup. On each bun bottom, place a patty, 3 pickle slices, a tomato slice, and a lettuce leaf. Add the bun tops and serve.

Makes 6 burgers
From: Wayne Fairchild; Shreveport, La.
Source: Build A Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers by James K. McNair