Black-Eyed Pea Smash Burgers
A burger with Southern backbone and crunch.
Timing note: 30 mins
Black-Eyed Pea Smash Burgers
A burger with Southern backbone and crunch.
Timing note: 30 mins
The Key Move
Bean-smash patty for crisp edges + slaw dressed in pepper vinegar.
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The Setup
- Skillet12-inch
- Cast Iron Skillet12-inch
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
- Spatula
- Mixing Bowls
The Mise en Place
5 of 11Your prep station before cooking begins
Burgers (0/8)
Patties fall apart when smashing or flipping.
Cause: Insufficient binding. The egg and breadcrumbs might not have been mixed thoroughly enough, or the peas weren't mashed with enough texture to hold together. Rescue: If the mi…
Patties are mushy and don't get crispy edges.
Cause: Excess moisture in the peas. Even after patting dry, residual water can steam the patties instead of crisping them. Solution: Ensure the peas are *completely* dry in Step 0.…
Chef's Notes
Press black-eyed peas firmly to release starchy liquid for better patty binding.
Don't overcrowd the pan when frying patties; cook in batches for a good sear.
Serve burgers on toasted brioche buns with a generous heap of the pepper-vinegar slaw.
The pepper-vinegar slaw can be made a day ahead; flavors will meld beautifully.
The Method
DRY
Spread rinsed peas on a baking sheet lined with paper towels. Pat them completely dry.
MASH
In a bowl, rough-mash peas. Keep some texture--you want chunks, not hummus.
chunks, not hummus.
BIND
Mix in breadcrumbs (½ cups), egg, spices, and salt. Form into 4 balls.
SMASH
Heat oil in cast iron skillet over medium-high. Add balls. Smash flat with spatula. Cook 3-4 minutes per side.
ASSEMBLE
Place patty on bun. Top generously with Pepper-Vinegar Slaw (1 cup).
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