Black eyed peas burgers with brown rice and bacon are like the traditional Southern hoppin’ John dish in burger form - perfect for New Year’s or any delicious dinner!
I’ve been all about the Southern goodies this month.
We had my overnight cheesy grits casserole, my Southern collard greens with bacon and my Southern New Year’s Day dinner skillet.
And today’s black eyed peas burgers (aka hopping John’s burgers) are right in that same wheelhouse.
They are perfectly New Year’s appropriate, all kinds of Southern flavored and a touch healthier.
Basically we’ve got all the traditional hopping John’s ingredients but remade into a hearty bean burger. And these have seriously great flavor!
The smoky bacon flavor is infused throughout the burgers and the black-eyed peas are mashed slightly to help bind the burgers.
They get topped with the reserved bacon, cheddar cheese and sliced green onions for a loaded up burger that will stick to your ribs!
Recipe Notes:
Bacon: I prefer thick-cut bacon, but any kind will do. You only need the grease from about 4 pieces of bacon to cook the veggies, but if you want two full pieces to top each burger, make 8 pieces of bacon.
I always have plenty of bacon grease (you need at least 1 tablespoon but a little more is OK). If you don’t have enough, add some extra-virgin olive oil until you have the right amount.
Vegetarian: You could make these vegetarian by skipping the bacon and using all olive oil for the recipe. It would take away from the flavor a bit, and not be traditional, but should still be delicious!
Patties: It helps to pack the burgers together in your hands to form a ball, then flatten out slightly into a burger shape. If yours aren’t staying together, you can put the patties on a plate in the fridge for 30 minutes to help them firm up. (You can also do this if you want to make these ahead.)
Tip: Be sure to flip the burgers carefully, too. I use a spatula in one hand and use my other free hand to help guide them. You can also use your spatula to nudge the burger back into shape after they’ve flipped if yours falls apart a little.
And for New Years, so you can get all your good luck foods in, serve these black eyed peas burgers with my quick collard greens with bacon.
Of course, you can also do like I do and make these ALL year long. They’re just as delicious in the summertime as they are on Jan. 1.
Wishing you all a safe and fun weekend and a prosperous, happy New Year!
XO,
Kathryn
Black Eyed Peas Burgers
Ingredients
- 4-8 slices bacon, (see notes)
- 1 cup cooked brown rice, (from about ⅓ cup uncooked)
- 1 14.5 oz. can black-eyed peas, rinsed and drained
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ¼ cup chopped celery, (about 1 stalk)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce, (or more to taste)
- 1 large egg, lightly beaten
For serving:
- ½ cup cheddar cheese, shredded
- 3-4 green onions (light green and green parts), thinly sliced
- 4 burger buns
- favorite burger toppings: lettuce, tomato, mayonnaise, etc.
Instructions
- Heat a large skillet over medium heat and add bacon. Cook until crisp on both sides, turning as needed, about 8-10 minutes total. Remove bacon to a paper towel, crumble and set aside.
- Drain (and save) all but 2 tablespoons of bacon grease from the pan.
- Add chopped onion, green pepper and celery to pan and sauté in the bacon grease for 5-7 minutes, until tender. Add garlic and sauté another 30 seconds.
- Meanwhile, in a large bowl, use a fork to roughly mash the black-eyed peas. Add the cooked rice, salt, pepper and hot sauce. Once the veggie mixture is cooked and slightly cooled, add it to the bowl and stir to combine. Taste and adjust seasoning.
- Add the egg and stir to combine.
- Shape the mixture into 4 equal burger patties. (See notes.)
- Heat the pan (I use the same one) over medium-high heat and add 2 teaspoons of reserved bacon grease (or use extra-virgin olive oil).
- Cook burgers over medium-high heat for 5 minutes, then carefully flip over, top with shredded cheddar cheese and cook an additional 4-5 minutes, until done.
- Serve on buns topped with green onions and reserved crumbled bacon and any other favorite burger toppings.
Karen (Back Road Journal)
I make black eyed peas every New Year's day for good luck and love your new way of preparing them. I'm glad I discovered your blog, thanks for the inspiration. Wishing you all the best in the New Year.
Kathryn
They're a staple on New Year's Day here, too! So glad you found me Karen and wishing you a wonderful 2017!
Kelli McGrane
What a fun way to incorporate many new year's food traditions! I've actually never tried black eyed peas, but your pictures look so yummy I may just have to go out an get a can.
Kathryn
You gotta do it Kelli! They're a Southern staple and so nutritious! I think you'd love them! Happy New Year!
Sandy
These are sooo delish! We love black eyed peas and not just on NY’s day. I didn’t have a green bell so subbed a jalapeño for extra heat. Served over sautéed mushrooms and spinach. Will be in regular rotation! Thanks for sharing your recipe!
Kathryn Doherty
Yay, I'm so glad you loved them Sandy! Love that serving idea too - yum! Thanks so much for sharing 😊