Black-Eyed Pea Burger Patties (Print Version)

Hearty plant-based patties with black-eyed peas, vegetables, and smoky 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
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

# Directions:

01 - Mix 2 tablespoons ground flaxseed with 5 tablespoons water in a small bowl and allow to sit for 5 minutes until thickened
02 - Preheat oven to 400°F if baking, or heat a skillet over medium heat if pan-frying
03 - Transfer black-eyed peas to a large mixing bowl and mash with a fork or potato masher, leaving some texture intact
04 - Add diced onion, minced garlic, grated carrot, fresh parsley, smoked paprika, breadcrumbs, prepared flax egg, olive oil, salt, black pepper, and any optional seasonings. Mix thoroughly until fully combined
05 - Divide mixture into 4 equal portions and shape each into a firm burger patty approximately 3/4 inch thick
06 - Place patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 15-18 minutes, flipping halfway through, until golden and firm
07 - Alternatively, heat 2 tablespoons oil in a skillet over medium-high heat and cook patties 4-5 minutes per side until crispy and deeply browned
08 - Place patties on burger buns with desired toppings or serve alongside fresh salad

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, which means weeknight dinner without the stress.
  • Nobody notices they're vegetarian until you tell them, and half the time they don't believe you.
  • You can make them ahead and just cook when hunger hits.
02 -
  • Don't skip the 5-minute flax egg rest—it needs that time to actually bind everything together, or your patties will fall apart on the spatula.
  • If the mixture feels too wet, add another tablespoon of breadcrumbs; too dry, add a splash of water—your hands are the best tool for knowing when it's right.
03 -
  • Don't skip brushing them with oil before baking—that's what creates the crispy exterior that makes people take them seriously.
  • If you're frying, let the oil get properly hot first; a cold skillet makes them absorb oil instead of crisping up.
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