Ingredients

The following ingredients have 12 Servings
  • 1 pound dried black eyed peas
  • 1 3/4 teaspoons salt, divided
  • 4 shallots, chopped ((about ¼ cup chopped))
  • 4 carrots, (peeled and chopped)
  • 3 tablespoons tomato paste
  • 2 cloves garlic, (minced)
  • 1/3 cup fresh dill, (chopped)
  • 1/3 cup flat leaf parsley, (chopped)
  • 5 large eggs
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 1/2 cups panko breadcrumbs ((or more if needed))
  • Grapeseed or olive oil for frying

Instruction

  • Rinse and sort the black eyed peas in a colander, removing any stones or impurities. Drain.Add the peas to a pot and cover with 3 inches of water. Bring to a boil for 3 minutes. Remove from heat and let the peas soak for 1 hour.
  • Drain the peas and rinse them in cold water. Return them to the pot and cover again with 3 inches of water along with 1 tsp of salt. Bring to a boil. Simmer the peas for 30-40 minutes till soft but not mushy.
  • Drain in a colander; shake the colander to get rid of as much excess water as possible.Return the peas to the hot pot and let them dry out a bit while you prepare the other ingredients.
  • Heat 1 tbsp olive or grapeseed oil in a skillet over medium heat. Add the chopped shallots and sauté for 3-4 minutes till they begin to turn golden. Add the chopped carrots and continue to sauté for 4-5 minutes till softened. Add the garlic and sauté for 1 more minute till fragrant. Add tomato paste to the skillet and stir, blending with the other ingredients, for 1-2 minutes longer. Remove from heat.
  • Place the vegetables in a food processor along with the cooked, drained black eyed peas, flat leaf parsley, fresh dill, eggs, ¾ tsp salt, and spices. Note: if your food processor is on the small side, you may need to process the mixture in batches.
  • Pulse for 30-45 seconds, scraping the sides of the processor periodically, to form a thick, crumbly paste similar to a roughly textured hummus. Don’t over-process!
  • Pour the black eyed pea mixture into a large mixing bowl. Stir in the panko breadcrumbs with a fork.
  • Form the mixture into compact patties using ½ cup of mixture per patty. If the patties aren’t holding together well, add more panko till they do.
  • Pour olive or grapeseed oil into a nonstick skillet to cover the bottom of the skillet—in my very large skillet, I use about 1/3 cup of oil. Heat over medium till hot enough for frying.
  • Fry the patties in batches of 3 for 3-4 minutes on each side, till both sides of the patties are golden brown and crisp.
  • Serve hot burgers on warm toasted buns with lettuce, tomatoes, and your favorite hamburger fixings. I really like these topped with mayonnaise, avocado, and sliced dill pickles. A slice of cheese wouldn’t hurt, either, if you don’t mind adding dairy to the mix. Delish!