Black-Eyed Pea Burger Patties (Printer View)

Hearty plant-based patties with black-eyed peas, vegetables, and aromatic spices. Ready in 30 minutes.

# Components:

→ Legumes

01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed

→ Vegetables & Aromatics

02 - 1/2 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small carrot, grated
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon smoked paprika

→ Binders & Seasonings

07 - 1/2 cup breadcrumbs
08 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water
09 - 1 tablespoon olive oil
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Optional Add-ins

12 - 1/2 teaspoon cumin
13 - 1 tablespoon nutritional yeast
14 - Pinch of chili flakes

# Method:

01 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
02 - In a small bowl, combine ground flaxseed with water. Allow to sit for 5 minutes until thickened.
03 - In a large bowl, mash black-eyed peas with a fork or potato masher, leaving some texture intact for structure.
04 - Add diced onion, minced garlic, grated carrot, chopped parsley, smoked paprika, breadcrumbs, flax egg binder, olive oil, salt, pepper, and any optional add-ins. Mix thoroughly until fully incorporated.
05 - Divide mixture into 4 equal portions and shape each into a compact burger patty approximately 3/4 inch thick.
06 - Place patties on a parchment-lined baking sheet and brush lightly with olive oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and firm.
07 - Heat 2 tablespoons oil in a skillet over medium-high heat. Cook patties 4-5 minutes per side until crisp and deeply browned.
08 - Serve patties on burger buns with preferred toppings or alongside fresh salad.

# Expert Advice:

01 -
  • They hold together beautifully whether you bake or fry them, no crumbling disasters.
  • Ready in 30 minutes total, which means weeknight dinners that don't feel rushed or boring.
  • A single batch quietly converts skeptics into people asking for the recipe.
  • Naturally vegan-friendly and easily made gluten-free with one simple swap.
02 -
  • Don't drain your canned black-eyed peas hastily—I learned this the hard way when my first batch turned into a crumbly mess because I left too much liquid clinging to them.
  • The flax egg truly does need that full 5 minutes to thicken, or your patties will fall apart on the spatula and you'll wonder what went wrong.
03 -
  • If your mixture feels too wet after combining, sprinkle in breadcrumbs a little at a time rather than all at once—you can always add more but you can't take it back.
  • Lightly oil the parchment or skillet even if it's nonstick, because that extra touch of oil is what transforms these from good to golden and irresistibly crispy.
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