Black-eyed pea burgers




50 min

Hearty black-eyed peas make the perfect vegetarian patty for all the fixin’s you love.

About this recipe

The humble but delicious bean burger is everyone’s best friend, no matter your dietary restrictions. Made with simple, clean ingredients like black-eyed peas, cremini mushrooms and fresh cilantro, these vegetarian burger patties are packed with flavor and protein. Still need more gains? Throw on a plant-based egg patty for even more protein.

Now you can’t have burger night without mayo, but, as it turns out, you can certainly have delicious mayo without eggs (or cholesterol.) So go ahead and slather these vegan burgers with the creamy richness of our egg-free JUST Chipotle Mayo for a spicy kick. If you can’t handle the chipotle heat, our classic JUST Mayo is always here to chill things out.

Double this recipe and stash the extra burgers in the freezer – your future self will thank you when the burger cravings hit. They’re also great for stacking on sandwiches, stuffing in wraps or topping salads. If you’re looking for more epic sandwiches or vegan dinner ideas, head to our cookbook page and peruse more plant-based recipes (this fresh Pad Thai recipe is calling your name!)

Serves 4

  • 2 tablespoons olive oil, divided
  • 1 cup cremini mushrooms, chopped small
  • ¼ cup white onion, minced
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon tamari or soy sauce
  • ¼ cup JUST Chipotle Mayo
  • 1 (15 oz.) can black-eyed peas, rinsed and drained
  • ½ cup Panko breadcrumbs
  • 4 burger buns
  • Burger toppings (lettuce, onion, pickles, tomato)


  • iron skillet icon

    Large skillet

  • bowl icon

    Large mixing bowl

01 / 05

Cook the mushrooms and onions


Heat one tablespoon of the oil in a large skillet until shimmering. Add mushrooms, onion, black pepper and salt. Cook until the onions are softened and the mushrooms have released their moisture. Remove from the heat and set aside to cool.

02 / 05

Mash the black-eyed peas


In a large bowl, mash the black-eyed peas with a potato masher until a cohesive mixture is formed, while still leaving some texture. You may also pulse the mixture in a food processor to combine, but process only until the peas are broken down but not completely mashed.

03 / 05

Add seasoning and let it set


Add the cilantro, tamari or soy sauce, JUST Chipotle Mayo and breadcrumbs to the cooled mushrooms and onions – mix well. Cover the mixture and let it rest in the refrigerator for 20 to 30 minutes to help it hold together.

04 / 05

Form and cook the patties


Shape the mixture into 4 large burger patties, using a biscuit cutter as a mold if you have one. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat until shimmering. Place patties gently in the skillet without crowding the pan (cook in batches if needed). Cook the burger patties for 4 to 5 minutes on each side.

05 / 05

Assemble the burgers and serve


Serve the patties on burger buns heaped with lettuce, onion, pickles, tomato and additional JUST Mayo.

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