Not every kitchen experiment turns out just right the first time ... or the second time. But I've found the "third time's a charm" rule tends to apply for most of my culinary adventures. I've been tweaking my black-eyed pea burger recipe for my cookbook for awhile now. And by golly, I think I've nailed it on the third try. After trying several different ingredient combos, all centered around black-eyed peas, I'm finally happy with this BBQ Black-eyed Pea Burger:
The burger began as a black-eyed pea and brown rice patty back in February of last year, but the flavor combo was too bland.
Then, I decided to jazz the recipe up with barbecue sauce last summer, but I originally used too much gluten, which masked the flavor of the tangy sauce.
Tonight, I tried the recipe again, adding a few new veggies, decreasing the gluten flour, and upping the 'cue sauce. The resulting patty was deeeelicious served on a Rudi's Organics whole wheat bun with tomato, lettuce, homemade sweet pickles, and Nasoya Dijon-style Nayonaise. I served my burger with Garden of Eatin' Pico de Gallo tortilla chips and raw carrot sticks.