Black-Eyed Pea Burger Patties (Printable version)

Hearty plant-based patties with black-eyed peas, vegetables, and aromatic spices. Perfect baked or fried for a quick vegetarian dinner.

# Ingredient list:

→ 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
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

# Step-by-step guide:

01 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
02 - In a small bowl, mix ground flaxseed with water and let sit for 5 minutes until thickened.
03 - In a large bowl, coarsely mash the black-eyed peas with a fork or potato masher, maintaining some texture.
04 - Add the diced onion, minced garlic, grated carrot, fresh parsley, smoked paprika, breadcrumbs, flax egg mixture, 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 approximately 3/4 inch thick.
06 - Place shaped patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 15 to 18 minutes, flipping halfway through, until golden brown and firm.
07 - Alternatively, heat 2 tablespoons olive oil in a skillet and cook patties for 4 to 5 minutes per side until crispy and deeply browned.
08 - Transfer cooked patties to burger buns with desired toppings or serve alongside fresh salad.

# Expert tips:

01 -
  • They actually hold together beautifully without being dense or rubbery, which is rarer than you'd think.
  • The smoked paprika and fresh herbs make them taste genuinely delicious on their own, not like you're compromising.
  • You can have them ready to cook in 15 minutes flat, making weeknight dinners feel less chaotic.
02 -
  • The flax egg is non-negotiable because without it the mixture won't hold together, no matter how much breadcrumbs you add or how hard you squeeze it into shape.
  • Don't skip the rinsing step on canned peas—it removes excess sodium and starch that will turn your patties into a gluey mess.
  • Baking takes longer than frying but creates a different texture, so pick your method based on mood and available time, not on which is objectively better.
03 -
  • Don't pack the mixture too tightly when shaping—gentle hands create lighter, more tender patties than aggressive squeezing.
  • If your mixture feels too wet after mixing, add a tablespoon or two more breadcrumbs and wait five minutes for them to absorb moisture before shaping.
  • Pan-frying gives you a crispier, more caramelized exterior, while baking is cleaner and less oil-heavy if you're watching your fat intake.
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