Black-Eyed Pea Burger Patties (Printable)

Hearty plant-based patties made with mashed black-eyed peas, aromatic vegetables, and savory spices for a delicious vegetarian main dish.

# What you'll need:

→ Legumes

01 - 1½ cups cooked black-eyed peas, drained and rinsed

→ Vegetables & Aromatics

02 - ½ 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 - ½ cup breadcrumbs
08 - 2 tablespoons ground flaxseed
09 - 5 tablespoons water
10 - 1 tablespoon olive oil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

→ Optional Add-ins

13 - ½ teaspoon ground cumin
14 - 1 tablespoon nutritional yeast
15 - Pinch of chili flakes

# Method:

01 - Preheat oven to 400°F or heat a skillet over medium heat for frying.
02 - In a small bowl, combine ground flaxseed with water. Allow to sit for 5 minutes until thickened.
03 - In a large bowl, mash black-eyed peas with 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 optional add-ins. Mix thoroughly until fully combined.
05 - Divide mixture into 4 equal portions and shape into burger patties.
06 - Place patties on parchment-lined baking sheet, brush lightly with olive oil, and bake for 15-18 minutes, flipping halfway through, until golden and firm.
07 - Heat 2 tablespoons oil in skillet over medium heat. Cook patties 4-5 minutes per side until crisp and browned.
08 - Serve on burger buns with desired toppings or alongside fresh salad.

# Expert Advice:

01 -
  • These patties hold together beautifully without any weird texture or falling apart midway through cooking.
  • They're naturally protein-packed and filling enough to satisfy even skeptics who usually skip plant-based meals.
  • The flavor comes from smart layering of aromatics and spices, not from anything artificial or complicated.
02 -
  • Don't skip letting the flax egg thicken—I once tried to skip those five minutes and my patties fell apart in the pan, and I learned the hard way that this step is non-negotiable.
  • The texture of your mashing matters more than you'd think—if the peas are too smooth, the patties become dense; too chunky, and they won't hold together.
03 -
  • If your mixture feels too wet after mixing, add another tablespoon or two of breadcrumbs—every kitchen is different and humidity matters more than you'd think.
  • Chill your shaped patties for at least thirty minutes before cooking if you have the time; they'll hold together even better and fry with less breakage.
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