Black-Eyed Pea Burger Patties

The smell of smoked paprika hitting hot olive oil always stops me in my tracks. I stumbled onto black-eyed pea burgers during a summer when my garden produced more herbs than I could handle, and honestly, they've become a staple I make even on busy weeknights. Something about mashing those cream-colored peas with fresh parsley and grated carrot feels like alchemy.

Last summer my vegetarian sister visited and I served these with a simple slaw. She took one bite and asked if I'd been secretly developing restaurant recipes for years. The truth is they're incredibly forgiving—I've made them when I was half-asleep and they still turned out delicious.

Ingredients

• Black-eyed peas: These creamy little legumes mash perfectly while keeping enough texture to feel substantial in every bite
• Onion and garlic: Finely diced so they distribute evenly throughout each patty without creating raw pockets
• Grated carrot: Adds natural sweetness and moisture that keeps these from drying out in the oven or skillet
• Fresh parsley: Bright herbal notes that cut through the richness and make everything taste garden-fresh
• Smoked paprika: The secret ingredient that gives these burgers that irresistible smoky depth
• Breadcrumbs: Use whatever you have on hand—they bind everything together without being detectable in the final taste
• Flax egg: Ground flaxseed mixed with water creates a gel that holds the patties together during cooking
• Olive oil: Adds richness and helps develop that beautiful golden crust we all want
• Salt and pepper: Essential for bringing out all the flavors and making these taste like something you'd crave
• Optional cumin: Earthy warmth that pairs beautifully with the black-eyed peas
• Nutritional yeast: Adds subtle cheesy undertones and boosts the protein content naturally
• Chili flakes: For those days when you want just a little hum of heat in the background

Instructions

Prep your flax egg first:

Whisk ground flaxseed with water in a small bowl and set it aside for about 5 minutes until it thickens into a gel-like consistency

Mash those peas:

Use a fork or potato masher to partially mash the black-eyed peas in a large bowl, leaving some chunks for texture

Combine everything:

Add the onion, garlic, carrot, parsley, smoked paprika, breadcrumbs, flax egg, olive oil, salt, and pepper to the mashed peas

Shape into patties:

Divide the mixture into four equal portions and form them into burger patties about 1/2 inch thick

Bake to perfection:

Place patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for 15-18 minutes, flipping halfway through until golden and firm

Or fry them up:

Heat oil in a skillet over medium heat and cook patties 4-5 minutes per side until crisp and beautifully browned

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My partner actually requests these over traditional beef burgers now, which still surprises me sometimes. There's something satisfying about biting into a patty that feels substantial and flavorful without leaving you heavy afterward.

Making Them Your Own

I've experimented with adding different herbs like cilantro instead of parsley, and sometimes I throw in some finely chopped bell pepper for extra crunch and color. The base recipe is so adaptable that you can really make it work with whatever you have in your kitchen.

Serving Ideas

These shine on toasted buns with all the classic fixings, but I also love crumbling them over salads or serving them alongside roasted vegetables. The smoky flavor pairs beautifully with cool, crisp toppings like lettuce and pickles.

Storage And Meal Prep

I often double the recipe and freeze uncooked patties between sheets of parchment paper—they reheat beautifully from frozen with just a few extra minutes of cooking time. Having homemade burgers ready to go makes weeknight dinners feel almost effortless.

• Refrigerate uncooked patties for up to 2 days before cooking
• Cooked patties keep in the fridge for 3-4 days and reheat well in the oven
• The mixture actually tastes better after the flavors have had time to meld together

Save

These burgers have earned a permanent spot in my regular rotation, and I hope they find their way into yours too.

Recipe FAQ

→ Can I make these patties gluten-free?

Absolutely! Simply substitute gluten-free breadcrumbs for regular ones. The rest of the ingredients are naturally gluten-free, making these patties easy to adapt for gluten-sensitive diners.

→ How do I store uncooked patties?

Shape the patties and place them between sheets of parchment paper in an airtight container. They'll keep in the refrigerator for up to 2 days before cooking. For longer storage, freeze them individually wrapped for up to 3 months.

→ What's the best way to prevent patties from falling apart?

Ensure the flax egg thickens for the full 5 minutes before adding it to the mixture. Also, don't over-mash the black-eyed peas—leaving some texture helps the patties hold together better. Letting the mixture rest for 10 minutes before shaping also improves binding.

→ Can I grill these instead of baking or frying?

Yes! Preheat your grill to medium-high and brush the patties with oil. Grill for about 4-5 minutes per side, using a grill basket or placing them on foil to prevent sticking. The smoky flavor from the grill complements the smoked paprika beautifully.

→ What toppings work best with these patties?

Classic burger toppings shine here—fresh lettuce, ripe tomato slices, crisp pickles, and vegan mayo create a perfect balance. For extra flavor, try avocado, caramelized onions, or a tangy sauce like tahini dressing or spicy remoulade.