# Ingredient list:
→ Legumes
01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed
→ Vegetables & Aromatics
02 - 1/2 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small carrot, grated
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon smoked paprika
→ Binders & Seasonings
07 - 1/2 cup breadcrumbs
08 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water
09 - 1 tablespoon olive oil
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Optional Add-ins
12 - 1/2 teaspoon cumin
13 - 1 tablespoon nutritional yeast
14 - Pinch of chili flakes
# How-to:
01 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
02 - In a small bowl, combine ground flaxseed with water. Allow to sit for 5 minutes until thickened to egg-like consistency.
03 - In a large bowl, mash black-eyed peas using a fork or potato masher, maintaining some texture throughout.
04 - Add onion, garlic, carrot, parsley, smoked paprika, breadcrumbs, flax egg, olive oil, salt, pepper, and optional add-ins to the mashed peas. Mix thoroughly until fully incorporated.
05 - Divide mixture into 4 equal portions and form into burger patties of uniform thickness.
06 - Place patties on parchment-lined baking sheet. Brush lightly with olive oil. Bake for 15-18 minutes, flipping halfway through, until golden and firm.
07 - Heat 2 tablespoons oil in a skillet over medium-high heat. Cook patties 4-5 minutes per side until crisp and browned.
08 - Serve on burger buns with desired toppings or alongside fresh salad.
