Black-Eyed Pea Smash Burgers
A burger with Southern backbone and crunch.
30 min total, minimal dishes
Timing: 30 mins
Black-Eyed Pea Smash Burgers
A burger with Southern backbone and crunch.
30 min total, minimal dishes
Timing: 30 mins
Key move
Bean-smash patty for crisp edges + slaw dressed in pepper vinegar.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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.
Soggy Patty: Residual moisture on the peas will prevent the patty from binding and crisping properly.
Peas are completely dry.
MASH
In a bowl, rough-mash peas. Keep some texture--you want chunks, not hummus.
Over-processing: Avoid turning the mixture into a smooth paste; it will lose the ability to form a crisp crust.
Peas are roughly mashed with some texture remaining.
BIND
Mix in breadcrumbs (½ cups), egg, spices, and salt. Form into 4 balls.
Loose patties: If the mixture is too wet, add breadcrumbs one tablespoon at a time; otherwise, the patties will fall apart in the pan.
Mixture is well combined and formed 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.
Sticking risk: Ensure the skillet is sufficiently hot before adding the patties to prevent them from tearing upon flipping.
Patties are golden brown and crispy on both sides.
ASSEMBLE
Place patty on bun. Top generously with Pepper-Vinegar Slaw (1 cup).
Soggy bun: Excess vinegar will break down the bun structure quickly. Ensure the slaw is well-drained before assembly.
Burger is assembled with patty and slaw.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Brown Sugar Oatmeal Cookies
The "healthy" cookie lie that tastes like butterscotch.
Collard Pesto Pasta with Crispy Smoked Turkey
Greens as sauce, and smoky crunch as the topping.
Sweet Potato 'Cacio e Pepe'
Creamy without cream--sweet potato carries the sauce.