Black-Eyed Pea Burger Patties (Printable Version)

Flavorful plant-based patties with black-eyed peas, herbs, and spices—delicious baked or fried.

# List of Ingredients:

→ Legumes

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

→ Vegetables and 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 and 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 Additions

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

# How to Make It:

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

# Expert Advice:

01 -
  • They're genuinely crispy and satisfying, not crumbly or dense like some plant-based burgers can be.
  • You can have them on the table in 30 minutes, which makes them perfect for weeknight dinners or surprise guests.
  • The flavor is bold enough to stand on its own, so you don't need fancy toppings to make them shine.
02 -
  • Don't over-mix or over-mash the peas or you'll end up with a dense, gluey texture instead of something with body and bite to it.
  • The flax egg really does need those full 5 minutes to thicken, or your patties will fall apart during cooking—this isn't something you can rush.
  • If your mixture feels too wet or doesn't hold together, add a tablespoon more breadcrumbs and stir it in; if it's too dry and crumbly, add a splash of water or another tablespoon of olive oil.
03 -
  • Toast your buns in a dry skillet or toaster oven while your patties cook—warm, slightly crispy buns make an enormous difference in how the whole thing comes together.
  • If you're worried about the patties falling apart, make sure your flax egg is properly thickened and your mixture is well-combined before shaping, and don't cook over heat that's too high or they'll brown on the outside before the inside is fully set.
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