Black Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow

Ingredients

• 1 cup amaranth
• 2 scallions, coarsely chopped
• 2 large crimini or button mushrooms, sliced
• 1 small Scotch bonnet or habanero chile, seeds removed, finely chopped
• 2 (15-oz.) cans black-eyed peas (not seasoned), rinsed
• ½ cup parsley leaves with tender stems
• 3 Tbsp. tamari soy sauce
• 2 Tbsp. flaxseed meal
• 2 Tbsp. miso
• ½ tsp. kosher salt, plus more
• Freshly ground black pepper
• Extra-virgin olive oil (for frying)
• ½ cup store-bought barbecue sauce
• ¼ cup vegan or regular mayonnaise
• 1 Tbsp. chili-garlic sauce (such as Huy Fong)
• 1 Tbsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1 tsp. apple cider vinegar
• 6 hamburger buns or brioche buns, toasted
• Chowchow (for serving)

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