Black-eyed pea burgers with summer squash slaw

Ingredients

• •1 15oz can black-eyed peas, drained and rinsed
• •1 cup quick-cooking oats
• •2/3 cup fresh parsley, loosely packed
• •1/2 cup jarred roasted red peppers, drained, DO NOT pat dry
• •2 large shallots, cut into chunks
• •1 egg
• •1 tsp adobo sauce, from a can of chipotle peppers in adobo sauce
• •salt and pepper, to taste
• •2 tbsp olive oil
• •4 tbsp low-fat Greek yogurt
• •2 tsp adobo sauce
• •1 small zucchini, julienned
• •1 yellow squash, julienned
• •3 green onions, thinly sliced
• •4 leaves green leaf lettuce
• •4 hamburger buns

Steps

1. 1For burgers, place black-eyed peas in a food processor; pulse until coarsely chopped. Remove some of the peas. Add oats, parsley, roasted red peppers, shallots, egg, adobo sauce, and salt and pepper to the processor bowl. Pulse until finely chopped. Add removed peas back and hand-mix. Place in the refrigerator to rest for 10 minutes.
2. 2Meanwhile, mix all slaw ingredients in a bowl.
3. 3Form black-eyed pea mixture into 1/2-inch thick patties (1 patty per serving). Heat oil in a 12-inch skillet over medium heat 1-3 minutes or until shimmering. Cook patties 3-5 minutes per side or until deep golden brown.
4. 4To assemble, place lettuce onto bun bottom; top with burger, slaw and bun top. Serve excess slaw, if any, on the side.
5. 5-------
6. 6If not using jarred roasted red pepper, you can manually roast red pepper: slice into flattish chunks, rub with oil, and broil 4 minutes per side.