Season your burgers in a snap with smashed, dried peas. The BBQ peas added just enough flavor to this burger to not need any other seasonings.
NEWSFLASH! The USA men’s soccer team lost a good fight to Belgium in overtime. Sadness. But that has been completely overshadowed by the birth of my newest nephew last night! I woke up to a phone call from my brother early this morning (or late last night for them being in CA) telling me that little Griffin had arrived 1.5 weeks early and fast. More updates to come once I know more.
And now for your regularly scheduled post.
I have discovered a new way to season burgers in a jiffy – seasoned dried peas. Yes peas in a burger. I took a snack-bag of BBQ seasoned dried peas, smashed them with a rolling pin and mixed it into ground beef. No other seasoning required. Just cook and top with your favorite burger fixings. I went with some bacon-cheddar that I found at Trader Joe’s and a side of homemade onion rings.
What would you make with dried peas? Check out all these flavor varieties from World Peas: Nagano Wasabi, Sichuan Chili, Sicilian Tomato & Garlic, Hungarian Garlic, Bombay Curry, Santa Barbara Ranch, and Texas Barbeque.
One year ago: Avocado Cheese Ball
Two years ago: Red, White & Berry Shortcakes
Three years ago: Mojito Fruit Dip
BBQ WORLD PEAS BURGER
1 lb. ground beef
1 (1.5 oz.) pkg. dried Texas BBQ World Peas
1 Tbsp olive oil
3 hamburger buns, toasted
Favorite burger toppings
- Place a large skillet over medium-high heat (or preheat grill).
- Place dried peas in a ziplock bag and smash with a rolling pin. Transfer to a large bowl and stir in the ground beef. Form into three patties.
- Add olive oil to the preheated pan then add the patties. Cook without moving until a good crust forms, about 2 minutes. Flip the burger and cook until desired doneness, about 2 minutes.
- Serve on a tasted bun with your favorite toppings.
Source: The Spiffy Cookie original
Disclosure: I was provided with complementary product by Orca Communications. I was not compensated for this post. All thoughts and opinions are my own.