Spicy Purple Hull Pea Burger with Persimmon Jam and Spicy Pickled Okra

If you haven’t had a chance, check out this post and video to see how I made the spicy purple hull pea patties!

This purple hull pea burger came out better than I could have imagined!

The burger patty itself was great – I had made a variation of it before, so I was able to tweak the spice level closer to where I wanted it. Luckily, I was most pleasantly surprised with the toppings!

I tried my first persimmon last week after seeing and buying an unknown fruit from Lightsey Farms at Urban Harvest. This is by far the most interesting fruit I’ve eaten. You have to wait for these Hachiya persimmons so get so ripe to the point that they are almost liquid inside, then you scoop them out like a pudding! The fruit is quite sweet, so I thought it would pair well with spicy jalapeño, and I was right! I also added Mexican mint marigold, also known as Texas tarragon, for an amazing herb flavor.

The red jalapeño didn’t lose any of it’s kick in the fruit suspension!

The spicy pickled okra also came out really well. I was about to lose a bit of okra that I bought two weekends ago, so I knew I had to preserve it in pickles. The recipe I used was quite easy – water, ACV, salt, sugar, and eyeball some spices and seeds! And the crunch from the pickles made for a great bite!

I also added some lemon and garlic. Healing and flavorful!

This R&D burger was a complete success – which I’m extra happy for given I made several new recipes to make the condiments. The spicy patty, sweet and spicy persimmon jam, and vinegary pickles resulted in an outstanding overall experience!

I am most excited about this persimmon jam, and I am going to go all out with more experiments. It’s vibrant color along with ability to hold spice makes for an amazing garnish on a dish. Expect it on a Bloom menu coming soon 😏

That jam, and the Verdegreens red oak leaf lettuce 🤤

I’m going to let the video do the rest of the talking. Let me know how you like the recipe and video, and use #bloomburgerhtx when you re-create!

Spicy Purple Hull Pea Burger with Persimmon Jam and Spicy Pickled Okra

I made a sweet and spicy persimmon jam and some crunchy, spicy pickled okra to go on top of my spicy purple hull pea patty!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 1
Cost: $3

Equipment

  • Cast iron skillet
  • Mortar and pestle
  • Small sauce pot
  • Large sauce pot
  • Mason jar

Ingredients

  • spicy purple hull pea patty
  • whole wheat bun
  • plant-based butter for spreading
  • red oak leaf lettuce or other crunchy greens

Persimmon Jam

  • 1 Hachiya persimmon very ripe
  • 1 jalapeño
  • 4 stems Mexican mint marigold dried

Spicy Pickled Okra – makes one 8 oz mason jar

  • 1/2 lb okra
  • 2 jalapeños
  • 1 slice lemon
  • 1 clove garlic smashed and peeled
  • 1/2 cup filtered water
  • 1/2 cup apple cider vinegar
  • 3/4 tbsp unrefined salt
  • 1/2 tbsp unrefined sugar
  • 1 tbsp black peppercorns whole
  • 1 tsp fennel seed
  • 1 tsp red pepper flakes
  • 1/2 tbsp coriander seed
  • 1/2 tbsp mustard seed
  • 1 pinch celery seed optional

Instructions

Prepare the burger

  • Heat cast iron over medium heat, and spray with avocado oil. Add burger patty and cook for 2-3 minutes.
  • Spray top side of patty with avocado oil before flip. Cook 2-3 minutes.
  • Spray un-seared portions of burger patty with avocado oil, then flip. This will result in a great sear on your patty.
  • Spray and flip one more time, until your burger is golden-brown with a nice sear. Total time should take about 10 minutes.
  • Remove the patty, and toast the bun in the cast iron with more oil. You can also toast in a toaster oven if you'd like.

Persimmon Jam

  • Open a ripe Hachiya persimmon by hand and empty into a bowl.
  • Finely dice a jalapeño or other spicy pepper. Add to the bowl.
  • Using a mortar and pestle or your hands, crush some dried Mexican mint marigold into the bowl. Dried tarragon or sage would also work quite well.
  • Mix to combine!

Spicy Pickled Okra

  • Sterilize a mason jar by leaving it in boiling water for 10-15 minutes. Be sure to place a steamer rack at the bottom of the pot – do not let the mason jar rest on the bottom of the pot or it will shatter.
    After sterilizing the jar, take some of the hot water and pour it over the jar lid in a mixing bowl. Leave the lid in for a few minutes to sterilize.
    Save the rest of the hot liquid for later.
  • Add the water, apple cider vinegar, salt, and sugar to a small sauce pot. Heat over medium heat until the salt and sugar are dissolved.
  • To the sterilized jar, add the lemon slices and crushed garlic.
  • Cut the ends off of the okra and jalapeños, and add them to the jar.
    Pour the dissolved ACV mixture into the jar, until about 1/2" air space is left. Use a knife to stir up/remove any air bubbles that may be trapped in the jar, and pour more liquid into the jar until about 1/4" air space is left.
  • Hand tighten the jar. Boil the entire jar for 10 minutes to set the seal.
    Remove carefully, and let the jar return to room temperature in a safe place.

Assembling the Burger

  • Spread plant-based butter onto the toasted buns.
  • On the bottom bun, add some persimmon jam, and top with lettuce.
  • Place the burger patty on the lettuce. Top with some sliced pickles, and more jam.
  • On the top bun, add some persimmon jam and lettuce.
  • Stack and enjoy!

Published by Chester Chambers

MIT grad with a mission to make the best veggie burger in the world

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