Instructions

• Start by rinsing the dried black-eyed peas under cold water to remove any debris. Soak them in a large pot of water for at least 6 hours or overnight. Once soaked, drain and rinse again. Then, add the peas to a large pot filled with fresh water and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until tender. Drain and set aside to cool slightly.
• In a skillet over medium heat, heat a splash of oil and sauté the chopped shallots and carrots until they are soft and fragrant, about 5-7 minutes. Add the minced garlic and continue to sauté for another minute. Remove from heat and let cool.
• In a food processor, combine the cooked black-eyed peas, sautéed vegetables, tomato paste, fresh dill, parsley, salt, eggs, smoked paprika, turmeric, black pepper, and cayenne. Pulse until the mixture is well combined but still slightly chunky. You want to maintain some texture for a hearty burger.
• Transfer the mixture to a mixing bowl and stir in the panko breadcrumbs. The mixture should be moist but still hold together. If it’s too wet, add more breadcrumbs until the desired consistency is reached.
• Using your hands, form the mixture into patties, about 1/2 inch thick. Place them on a parchment-lined plate or tray.
• In a large skillet, heat a generous amount of grapeseed or olive oil over medium heat. Once hot, carefully add the patties to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer to a paper towel-lined plate to absorb any excess oil.
• Serve your Black-Eyed Pea Burgers on your favorite buns with all the fixings—lettuce, tomato, avocado, or a zesty sauce. These burgers are also delicious served on a bed of greens for a lighter option.