Southern Veggie Burgers with comeback sauce


  • Comeback Sauce
    • ½ cup chopped onion (we used yellow onion)
    • 2 Tbsp. chopped fresh garlic
    • ½ cup mayonnaise
    • ¼ cup each olive oil (we used extra-virgin olive oil), ketchup, and chili sauce (we used Heinz brand)
    • 2 Tbsp. each tamari or low-sodium soy sauce and fresh lemon juice (we used low-sodium soy sauce)
    • 2 tsp. prepared yellow mustard
    • Tabasco sauce and black pepper to taste (we didn’t measure how much freshly ground black pepper we used but we did use 2 ½ tsp. of Tabasco sauce)
  • Patties
    • ½ cup diced red bell pepper
    • ½ cup sliced scallion greens
    • 1 Tbsp. minced fresh garlic
    • 2 tsp. minced fresh thyme
    • 3 Tbsp. olive oil, divided (we used extra-virgin olive oil)
    • Salt to taste
    • 2 cans black-eyed peas (15 oz. each), drained, rinsed, and divided
    • 2 egg whites
    • 6 Tbsp. cornmeal (we used yellow cornmeal)
    • 2 tsp. prepared yellow mustard
    • 4-6 dashes Tabasco sauce (we went with 6 dashes)
  • Gluten-free buns or ciabatta rolls (we used ciabatta rolls)
  • Sautéed Greens & Tomatoes, for serving (recipe below)


  1. For the comeback sauce, take a food processor out and add to it the following ingredients, puréeing them afterwards: onion, garlic, mayonnaise, oil, ketchup, chili sauce, low-sodium soy sauce, lemon juice, yellow mustard. Season with your desired amount of Tabasco sauce and black pepper sauce (this can stay in the fridge for up to 2 weeks).
  2. Take a large skillet out and pour 2 tablespoons of olive oil in, setting the heat to medium. Once hot, add in the bell pepper, scallion greens, minced garlic and thyme, letting them sweat for 3 minutes or until softened, seasoning with salt afterwards.
  3. In a mixing bowl, mash up 2 cups of the black-eyed peas with the egg whites until it looks nearly smooth. Mix in the cornmeal, mustard, 4-6 dashes of Tabasco, the remaining black-eyed peas and the bell pepper skillet mixture. Shape the mixture into 4 patties* and place them in the fridge for 10-30 minutes (we went with 30 minutes).
  4. Pour the last tablespoon of olive oil into the same skillet you cooked the bell pepper mixture in and set the heat to medium-high. Once hot, add the patties into the skillet and cook for 5 minutes per side or until browned (ours took less then 5 minutes per side to get browned). Place the patties on the buns, topping them with the comeback sauce and the Sautéed Greens & Tomatoes.

*¾ cup = 1 patty for us.

The burger was okay on its own but when combined with the toppings, it was so much better ! The burger on its own is okay but it’s a little on the dry side (probably because of the cornmeal). The toppings make up for that lack in moisture though. We used ciabatta rolls this time but we’ll probably use a different bun next time. The ciabatta rolls did taste good but they drank up the comeback sauce like nobody’s business and they weren’t as sturdy as we would’ve liked to have with the burger. We would probably choose a whole wheat hamburger bun next time.

We got this recipe from

We weren’t paid in any way to promote Tabasco, Heinz or

Sautéed Greens & Tomatoes recipe


  • 1 cup sliced onions (we used yellow onions)
  • ½ tsp. red pepper flakes
  • 4 tsp. olive oil (we used extra-virgin olive oil)
  • 6 cups thinly sliced collard greens (6 oz.) (we went with the 6 cups measurement)
  • 1 cup low-sodium vegetable broth
  • 1 cup halved grape tomatoes
  • 2 Tbsp. cider vinegar
  • Salt to taste


  1. Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the sliced onions and pepper flakes, stirring them frequently for 3 minutes or until the onions have softened.
  2. Add the greens into the skillet, stirring them until they begin to wilt. Pour in the broth and turn the heat down so it’s only simmering for 8-10 minutes or the greens have become tender. Add in the tomatoes and vinegar, stirring to combine. Season with salt.

Take care everybody !

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