Chicken Burger (Gabonese)

The flavours of this burger are pretty clean and simple, it gave the overall effect of being a vegetarian dish, but not in a bad way. It was light and fresh tasting with just the right amount of spicy and starchy balanced with the savoury chicken. It's easy to make and a healthy alternative to a more western style burger. It pairs great with a crisp white wine like a sauvignon blanc.

Chicken Burger:
1 lb ground chicken breast
1 Tbsp. Dijon mustard
1 tsp. sea salt
1 Tbsp. peanut oil
tomato

Black-Eyed Pea Mash:
8 oz dried black-eyed peas
water
½ cup onion, diced
3 cloves garlic minced
1 tsp. sea salt
2 eggs, lightly beaten
2 tsp. peanut oil

Spicy Mustard Greens:
2 cups mustard greens, roughly chopped
1 large jalapeño, diced
1 Tbsp. peanut oil
sea salt

Make the Chicken Burger:
Combine the chicken, Dijon mustard and salt. Form the chicken into four patties. In a large non-stick skillet, heat peanut oil over medium high heat. Cook the chicken patties until completely cooked through.

Make the Black-Eyed Peas:
Place dried peas in a medium to large sauce pan and cover with cold water to about two inches above the peas. Heat the water to boiling over high heat. Once the water boils, turn off the heat and let the peas sit in the hot water for 2 hours.

Cool the beans before proceeding (you can do this step a day or two ahead and just put the peas in a covered container in the refrigerator until ready to use).

Put the peas in a food processor along with the onion, garlic and salt. Pulse gently until you get a chunky mixture. Put this mixture in a bowl and add the eggs.

In a medium non-stick skillet, heat the peanut oil then add the pea mixture and cook until lightly browned stirring occasionally. The end mixture will resemble a hash and should be loose rather than dense like a patty.

Make the Spicy Mustard Greens:
In a medium sauté pan heat the peanut oil until shimmering. Add the greens and jalapeno and cook for 1 minute stirring continuously. Cover and cook over medium low heat until wilted (just a couple of minutes). Salt to taste.

To Serve:
Spoon the Black-Eyed Pea mash on each plate, then add a slice or two of tomato, the burgers, then top with a spoon full of the sautéed greens. Serve while hot.