1/2 cup jarred roasted red peppers, drained, DO NOT pat dry
2 large shallots, cut into chunks
1 tsp adobo sauce, from a can of chipotle peppers in adobo sauce
1/2 tsp black pepper
2 tbsp canola oil
4 leaves green leaf lettuce
4 hamburger buns
4 tbsp low-fat Greek yogurt
2 tsp adobo sauce
1 small zucchini, julienned
1 yellow squash, julienned
3 green onions, thinly sliced
1. For burgers, place black-eyed peas in a food processor; pulse until coarsely chopped. Combine peas and oats in a mixing bowl. Place parsley, roasted red peppers, shallots, egg, adobo sauce, and black pepper in processor bowl. Pulse until finely chopped. Add vegetable mixture to black-eyed pea mixture; mix well. Let stand 10 minutes.
2. Meanwhile, for slaw, combine yogurt and adobo sauce in another mixing bowl; mix well. Add zucchini, squash and green onions; mix well.
3. Form 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 pattes 3-5 minutes per side or until deep golden brown.
4. To assemble, place lettuce onto bun bottom; top with burger, slaw and bun top.