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Chef Mise
Black-Eyed Pea Smash Burgers (Pepper-Vinegar Slaw): A burger with Southern backbone and crunch.

Black-Eyed Pea Smash Burgers

A burger with Southern backbone and crunch.

Total: 30 minDifficulty: MediumYield: 4 burgers

Timing note: 30 mins

Soul FoodSouthernEggs

The Key Move

Bean-smash patty for crisp edges + slaw dressed in pepper vinegar.

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The Setup

  • Skillet
    12-inch
  • Cast Iron Skillet
    12-inch
  • Sheet Pan
    Half sheet (18×13)
  • Cutting Board
  • Chef's Knife
  • Spatula
  • Mixing Bowls

The Mise en Place

5 of 11

Your prep station before cooking begins

Burgers (0/8)

2 canscans black-eyed peas(drained, rinsed, and **dried thoroughly**)
½ cupsbreadcrumbs(panko or fine)
1 wholelarge egg(beaten)

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

Tip

Press black-eyed peas firmly to release starchy liquid for better patty binding.

Tip

Don't overcrowd the pan when frying patties; cook in batches for a good sear.

Serving

Serve burgers on toasted brioche buns with a generous heap of the pepper-vinegar slaw.

Make Ahead

The pepper-vinegar slaw can be made a day ahead; flavors will meld beautifully.

The Method

Related Techniques

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