Black-Eyed Pea Burger Patties (Print View)

Hearty patties with black-eyed peas, aromatic vegetables, and spices for a satisfying meal.

# 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

# How To Make It:

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

# Expert Insights:

01 -
  • They're hearty enough to satisfy without the heaviness that sometimes comes with veggie burgers.
  • The flax egg binds everything perfectly, so these hold together beautifully whether you bake or fry them.
  • Prep is genuinely quick—fifteen minutes from bowl to patties on your plate.
02 -
  • The flax egg needs those five minutes to thicken, or your patties will fall apart—I learned this the hard way with my first batch that didn't quite hold together.
  • Don't overmix once you've added the breadcrumbs, or you'll end up with a dense, gluey texture instead of something with pleasant structure.
03 -
  • Don't be afraid of the optional add-ins—nutritional yeast especially adds a subtle savory depth that makes people wonder what's in here.
  • If your mixture feels too wet after mixing, add a tablespoon or two more breadcrumbs, but do it gradually because it changes texture fast.
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