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Black Eyed Pea Burgers

Black Eyed Pea Burgers

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These supremely satisfying black eyed pea burgers feature mushrooms, green peas, and the perfect blend of spices for a delicious twist on the traditional veggie burger!

I will confess that I am not the biggest fan of these ingredients on their own. Black eyed peas are a particular nemesis of mine. But something magical happens when they come together to form these vegetarian burger patties. They have just the right umami punch from the mushrooms, fish sauce and soy sauce and a killer texture that might even be better than my black bean patties! One of the nice things about this black eyed pea burger recipe (as compared to that one) is that this recipe is significantly less labor intensive.

Speaking of those black bean burgers, that recipe was my first foray into vegetarian burger patties. Equipped with the knowledge I got from messing with the recipe for those, this recipe came together much more easily for me. However, I would like to revisit some of the tips and tricks I gathered while making that recipe, as they are just as relevant here.

  • Excess liquid is the enemy of these black eyed pea burgers. Patties that are too wet will fall apart. Be sure to pat dry your canned black eyed peas with a paper towel. When cooking your mushrooms and onions with the fish and soy sauce, be sure to let the liquid evaporate before removing them from the heat.
  • Your finished product (before forming into patties) should be similar to ground beef. Add bread crumbs until you reach a consistency that is not too sticky and is easy to form. This will be entirely contingent on how much excess liquid you have in your mixture, but for me it’s always about 3/4 of a cup.
  • Don’t skip putting them in the fridge to rest before cooking! This will dramatically lower the chances of them falling apart.

There is one thing I would like to say specific to this black eyed pea burger recipe as opposed to those black bean burgers. While these really shouldn’t fall apart if you follow my advice, I found that they are most likely to fall apart during the frying stage, and it was always in oil that wasn’t hot enough. Therefore, my advice would be to be sure that whatever cooking fat you choose to make these in is super hot. No being impatient and throwing it on the stove prematurely!

As written, this recipe is not vegan- but it can be. The three non-vegan ingredients I have included are butter, fish sauce, and egg.  But these can be easily replaced with vegan friendly substitutes!

I love to sauté onions and mushrooms in butter, which is why I have included it in the recipe. But there’s absolutely no reason why you can’t use another oil substitute of your choice. I have made these with both olive and canola oil and either one works just fine.

With regards to the fish sauce, I have not personally experimented with any vegan substitutes so I cannot make any personal recommendations. If you don’t have one you like, this ingredient can be omitted.

As for the egg, you do need some sort of binder in this black eyed pea burger. My favorite vegan substitute is chia seed and water. Simply mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 20 minutes until it becomes a gel. That’s 1 egg!

Also, I have one last piece of oddly specific advice. But if I can save just one person from the totally ridiculous grocery store quest I went on, then it’s worth the mention. Canned black eyed peas live with the canned vegetables- peas, corn, and so on- and not necessarily with the canned beans. I spent a few days baffled at my inability to find canned black eyed peas before I figured this out.


Black Eyed Pea Burgers

These supremely satisfying black eyed pea burgers feature mushrooms, green peas, and the perfect blend of spices for a delicious twist on the traditional veggie burger!

Course Breakfast, Dinner, Main Course
Cuisine American, southern, vegan, vegetarian
Keyword black eyed peas, burger, freezer meals, freezer-friendly, healthy, unique veggie burger, vegetable burger, vegetarian, veggie, veggie patties
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 30 minutes


  • 2 tbsp butter, olive oil, or other frying oil of choice
  • 1/4 lb white mushrooms- about 5 mushrooms
  • 1/4 white onion, small dice (about 1/3 cup)
  • 1 shallot, small dice (about 1/4 cup)
  • 4 garlic cloves, minced (about 1 packed tablespoon)
  • 1 tsp fish sauce
  • 2 tsp soy sauce
  • 1 15.5-oz can black eyed peas
  • 1 cup frozen green peas
  • 1/2 tsp salt (or to taste)
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 3/4 cup bread crumbs
  • 1 egg (or equivalent egg substitute)
  • canola oil, butter, or other frying oil of choice


  1. Small dice your white onion, shallot, and mushrooms. Mince your garlic cloves. Drain the can of black eyed peas and pat dry with a paper towel.

  2. Heat butter (or other oil of choice) on low in a medium pan. Add diced white onion, shallot, and mushrooms. Let cook until sweated, about 5 minutes. Stir often.

  3. Add minced garlic cloves, fish sauce and soy sauce. Cook for another 5 or so minutes, stirring often, until the liquid has evaporated.

  4. Place mixture in the food processor and blend until pureed and smooth. Add black eyed peas, green peas and all remaining spices (salt, onion powder, paprika, and garlic powder). Pulse your food processor until the mixture is well chopped and starting to come together, but not totally pureed. You may need to scrape down the sides a few times.

  5. Place the mixture in a mixing bowl. Add egg and breadcrumbs and stir until completely combined. You should end up with a consistency similar to ground beef. Add more breadcrumbs if you need them.

  6. Form mixture into 6-8 palm sized patties. Place a sheet of wax paper on a baking sheet and place the patties on the wax paper. Refrigerate for at least half an hour. This will help them hold together!

  7. If you are planning to freeze your patties, go ahead and put them in the freezer on the baking tray at this point. Wait until patties are completely frozen before putting them in a freezer-safe bag. If you are planning to cook immediately, skip to the next step.

  8. Heat canola oil, butter, or other frying oil of choice in a pan over medium heat. Once your oil has heated up, fry the patties for about 2 minutes on each side. Don't put your patties in the oil before it gets hot- this may cause them to fall apart.

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