Oops, I did it again.
No, not the Britney song but my whopper (no pun intended) of a mishap.  No, not this crazy delicious burger recipe but one that I will be writing about soon.  I can’t tell you what it involves but I will give you a hint.  It was a horror of a grilled and chilled variety.  If you think Steven King had something to do with it….you know, you just may be right!

IT was such a disaster that I had to throw it out.  Not one to ever want to waste anything, I felt I had to punish the whole household by coming up with a few days worth of dinners with ingredients that were currently on hand.  Even in my DESPERATION,  I decided to stick with THE STAND and made no trips to the grocery store for any supplies.  Fortunately, it was just the vegan husband and I at home for the week. So, he was the only one with the potential to suffer from this awful MISERY.

But, I digress.  Charging full THROTTLE, UNDER THE DOME of the kitchen light, this burger turned out masterfully.

The ingredients listed below are, for the most part, staples in our household.  We usually purchase THE SHINING potabella mushroom over button, but the buttons were probably on sale.  And, they are just as delicious and worked out great. Also, I would have liked to have experimented with adding lime juice but we were out of limes.  In my mental RAGE, I couldn’t very well go out and buy one because that would be breaking the self imposed punishment. Please note that my directions say to soak beans overnight.  If you are in a pinch, such as I was, a “quick” soaking will do the trick.  See directions on the package of peas.
Makes 6-8 burgers.

1 1/2 cups dry black-eyed peas
4 oz mushrooms, diced
1 medium onion, diced
2 cloves garlic, minced
1 chipotle pepper(fresh, if you can find it or canned), diced
1/2 cup corn (I used frozen)
1 medium tomato, diced
1/2 cup bread crumbs
1/2 cup corn meal
1/2 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp cilantro

Soak beans overnight. Cook peas for about one hour on medium heat or until tender. Add a little water to a large skillet and add mushrooms, onion, garlic, chipotle pepper and corn. Cook over medium heat for 5-6 minutes. Add tomatoes and cook for one minute.  In a large bowl combine beans, cooked veggies and remaining ingredients. Form into patties and refrigerate for four-five hours.  Bake at 350°  for 30 minutes, flipping burger half way through. Or, spray a skillet and, on stove-top,  cook each side for 5-8 minutes or until heated through. Freeze any unused portions.

What is your favorite Stephen King Book?  Please, leave a comment…