Black-Eyed Pea Burger Patties (Printer-Friendly)

Hearty plant-based patties with black-eyed peas, aromatic vegetables, and smoky spices. Ready in 30 minutes, these versatile creations bake or pan-fry to golden perfection.

# What You'll Need:

→ 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
09 - 5 tablespoons water
10 - 1 tablespoon olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Optional Add-ins

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

# Method:

01 - In a small bowl, combine ground flaxseed with water. Let sit for 5 minutes until thickened.
02 - Preheat oven to 400°F or heat a skillet over medium heat, depending on your preferred cooking method.
03 - In a large bowl, mash black-eyed peas using a fork or potato masher, leaving some texture intact.
04 - Add onion, garlic, carrot, parsley, smoked paprika, breadcrumbs, flax egg, olive oil, salt, pepper, and any optional add-ins to the mashed peas. Mix thoroughly until fully combined.
05 - Divide mixture into 4 equal portions and shape each into a burger patty of uniform thickness.
06 - Place patties on a parchment-lined baking sheet. 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 heat. Cook patties 4-5 minutes per side until crisp and deeply browned.
08 - Serve patties on buns with desired toppings or alongside fresh salad.

# Expert Suggestions:

01 -
  • They don't fall apart when you bite into them, which feels like a small miracle if you've struggled with crumbly veggie patties before.
  • The smoked paprika gives them this subtle depth that makes people ask what's in them, even if they're not vegetarian.
  • You can make a batch and keep them in the fridge for lazy weeknight dinners without guilt.
02 -
  • The flax egg absolutely must sit for 5 minutes to thicken, or your patties will fall apart mid-cooking—I learned this the hard way and ended up with black-eyed pea crumbles instead of patties.
  • Don't skip the oil in the cooking process, whether you're baking or frying; it's what transforms these from dense to golden and keeps them from sticking.
03 -
  • If your mixture feels too wet after mixing, add a tablespoon more breadcrumbs—every kitchen's humidity is different, and trust your hands more than the recipe.
  • Toast your buns lightly with a little olive oil; it prevents them from getting soggy and adds a subtle richness that elevates the whole experience.
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