Black-Eyed Pea Burger Patties (Printable)

Hearty plant-based patties with black-eyed peas, vegetables, and spices—delicious baked or pan-fried.

# What You'll Need:

→ 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 Additions

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

# Steps:

01 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
02 - Combine ground flaxseed with water in a small bowl and let sit for 5 minutes until thickened.
03 - Place black-eyed peas in a large bowl and mash with a fork or potato masher, preserving some texture.
04 - Add diced onion, minced garlic, grated carrot, parsley, smoked paprika, breadcrumbs, flax egg, olive oil, salt, pepper, and optional additions. Mix thoroughly until evenly incorporated.
05 - Divide mixture into 4 equal portions and shape into compact burger patties approximately 1/2 inch thick.
06 - Place patties on parchment-lined baking sheet, lightly brush with olive oil, and bake for 15 to 18 minutes, flipping halfway through, until golden brown and firm.
07 - Heat 2 tablespoons oil in a skillet over medium-high heat and cook patties 4 to 5 minutes per side until crispy and golden brown.
08 - Transfer patties to serving vessel and serve on burger buns with desired toppings or alongside fresh salad.

# Expert Advice:

01 -
  • They're hearty enough to satisfy anyone at the table, whether they eat meat or not, because they actually taste like something worth eating.
  • You can have them on the table in under thirty minutes, which beats waiting for delivery and costs a fraction of the price.
  • The texture is crispy-edged and slightly creamy inside—nothing mushy or sad, just honest food that works.
02 -
  • Don't skip the resting time for the flax egg—five minutes sounds like nothing, but it's the difference between patties that hold and patties that crumble on first bite.
  • The mixture should feel sturdy but not dry; if it's too crumbly, add water one tablespoon at a time until it binds properly.
03 -
  • If your patties seem too loose after mixing, refrigerate the whole bowl for thirty minutes before shaping—cold mixture is easier to work with and holds better.
  • Pan-frying gives you crispier edges and more control, but baking is friendlier if you're cooking for a crowd because you're not standing over the stove watching four patties at a time.
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