Barley and Black Eyed Pea Burgers

Name: Barley and Black Eyed Pea Burgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1½ cups (360 ml) black eyed peas, cooked, canned or home-cooked, drained and rinsed; 1 cup (240 ml) barley, cooked, cooled; 1 whole (150 g) yellow onion, medium, finely diced; 1 whole (150 g) red or yellow bell pepper, finely diced; 2 cloves (10 g) garlic cloves, minced; 1 whole (50 g) large egg, at room temperature; ½ cup (60 g) panko breadcrumbs; 1 teaspoon (5 g) ground cumin; ½ teaspoon (2 g) smoked paprika; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) vegetable oil

From the MyKitchenBank Kitchen

Hearty, protein-rich veggie burgers built on a foundation of nutty barley and earthy black eyed peas. Sautéed onions and bell pepper add sweetness and body, bound together with an egg and finished with garlic, cumin, and paprika for Southern soul. Pan-fried until crispy on the outside and tender within, they hold up beautifully on a bun or plate.

Prep: 20 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 burgers

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Steps

Before you start

Cook barley and black eyed peas ahead if starting from dried (or use canned, drained and rinsed)
Have all ingredients measured and prepped before you begin mixing
Chill the patty mixture for at least 30 minutes so they hold together when frying

1
Sauté aromatics
- Heat 1 tablespoon (15 ml) of the vegetable oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Transfer to a medium bowl and let cool for 5 minutes.
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Ready when: Onion and pepper are soft and translucent; garlic is fragrant
Tip: Don't skip cooling—warm vegetables will break down the structure when you add the egg
2
Mash and combine
- In a large bowl, combine the cooked black eyed peas and cooked barley.
- Roughly mash them together with a fork, breaking down about half the peas to create a chunky, cohesive base that still has some texture.
- Add the cooled sautéed vegetables to the bowl.
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Ready when: Mixture is chunky but begins to hold together when squeezed
Tip: Don't over-mash—some texture helps the burgers stay firm and prevents them from becoming dense
3
Season and bind
- Add the egg, breadcrumbs, cumin, smoked paprika, salt, and black pepper to the bowl.
- Fold everything together gently but thoroughly with a spoon until just combined.
- The mixture should hold together when squeezed but not be wet.
- If it feels too loose, add another 1–2 tablespoons (7–14 g) of breadcrumbs.
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Ready when: All ingredients are evenly distributed and mixture holds together firmly
Tip: Over-mixing activates the egg and can toughen the burgers; stop as soon as everything is incorporated
4
Chill mixture
- Cover the bowl and refrigerate for at least 30 minutes.
- This allows the starches to set and makes the patties much easier to shape and fry without falling apart.
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Ready when: Mixture is firm and maintains its shape when pressed
Tip: You can chill this for up to 24 hours—it actually improves flavor as it sits
5
Form patties
- Remove the mixture from the refrigerator.
- Divide into 4 equal portions (about 180 g / 6.5 oz each).
- With slightly damp hands to prevent sticking, gently form each portion into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) wide.
- Place on a parchment-lined plate or cutting board.
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Ready when: Four compact, even patties that hold their shape
Tip: Wet your hands lightly but don't soak the patties; they should be firm, not sticky
6
Pan-fry burgers
- Heat the remaining 1 tablespoon (15 ml) of vegetable oil in the large skillet over medium-high heat until shimmering.
- Carefully place all 4 patties in the hot oil, leaving a little space between them.
- Cook without moving them for 4–5 minutes, until the underside is golden brown and crispy.
- Carefully flip each patty and cook the other side for another 4–5 minutes until equally brown and the interior is heated through.
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Ready when: Both sides are deep golden-brown; patty is firm and holds together when moved with a spatula
Tip: Don't flip too early—let the bottom crust form fully or the patties may break apart
7
Rest and serve
- Transfer the burgers to a warm plate and let them rest for 2–3 minutes.
- Serve immediately on toasted buns with your choice of toppings, or on a plate with greens and condiments.
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Ready when: Burgers are warm and hold their shape on the plate
Tip: A brief rest prevents the patties from crumbling when you bite into them right away

Good to know

Tips

Barley and black eyed peas are Southern staples—this burger celebrates that heritage while creating a satisfying plant-forward meal
The 30-minute chill is essential; it prevents the patties from falling apart in the hot oil and develops flavor
For extra crispy exteriors, ensure your skillet and oil are hot enough before adding patties; a drop of mixture should sizzle immediately
Serve with classic burger toppings like lettuce, tomato, pickles, and mayo, or offer as a base for a grain bowl with greens and hot sauce

Make ahead

The burger mixture can be prepared up to 24 hours ahead and chilled. The formed patties can be frozen (uncovered, on a baking sheet for 2 hours, then transferred to a freezer bag) for up to 3 months; fry directly from frozen, adding 2–3 minutes per side.

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F (150°C) oven for 10–12 minutes, or in a warm skillet over medium-low heat for 2–3 minutes per side. Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.

Substitutions

black eyed peas, cooked → Pinto beans, cannellini beans, or chickpeas. Use the same amount; flavor will shift slightly but structure will hold. Chickpeas will make denser, earthier burgers.
barley, cooked → Cooked farro, spelt, or brown rice. Use the same amount; barley adds a distinctive nuttiness, but these grains work similarly and add good texture.
panko breadcrumbs → Crushed walnuts, panko, or oat flour. Walnuts add richness and earthiness; use 0.5 cup (60 g). Oat flour may require slightly less liquid.
smoked paprika → Chili powder or cayenne pepper. Use the same amount; chili powder adds deeper warmth, cayenne adds heat. Start with half if you prefer milder spice.