Can I tell you a secret? I actually don’t like black eyed peas. Whenever New Year’s day comes around (the one day of the year when I absolutely HAVE to eat some for luck– one part superstition and one part tradition), I try to think of ways to cook black eyed peas that make them NOT taste like damp earthy mush. I’ve had some pretty good luck the past few years (ha! no pun intended) with pickled peas, bep and pecan hummus, lucky soup and mess of greens soup, but this year I wanted to try something new.I’ve also been looking for new ways to get my little to eat vegetables, because my standard tricks of roasting or giving him a dipping sauce or covering them in cheese weren’t working anymore. I needed to up my game. So, recently I thought I’d kill two birds with one stone and make a BEP-based veggie burger that is fit for a toddler (but also delicious for grown-ups). This wasn’t ALL fun and games as I ended up having to do some modifications after the first taste test (have you ever had a mashed potato burger? no? well, I don’t recommend it.) But NOW, I’ve got a recipe where the flavors just knocked my socks off, and my little guy LOVED the burger and nearly ate all of it. My honey (a carnivore all the way) even had thirds.
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