Hoppin’ John Burgers

Makes: 8 burgers

Black-eyed peas and rice are the main ingredients in the Southern dish Hoppin’ John, and they make a great base for veggie burgers too. The burger mixture is cooked in the Instant Pot, then shaped into patties and baked.

Ingredients

  • 3 tablespoons extra-virgin olive oil\
  • 3 cloves garlic, minced\
  • 1 small yellow onion, finely chopped\
  • 4 ounces (about 6 medium) cremini or button mushrooms, finely chopped\
  • 2 teaspoons Old Bay seasoning\
  • ¾ teaspoon freshly ground black pepper\
  • ¼ teaspoon cayenne pepper\
  • 2 cups low-sodium vegetable broth\
  • ¾ cup dried black-eyed peas\
  • ¾ cup medium- or long-grain white rice\
  • 1 tablespoon tomato paste\
  • 1 large carrot, finely shredded (use a coarse Microplane)\
  • ¾ cup panko breadcrumbs\
  • ½ cup walnut halves and pieces, chopped

To serve

  • 8 hamburger buns\
  • Iceberg lettuce, sliced\
  • Tomatoes, sliced\
  • Sweet onion, sliced\
  • Ketchup, mustard, and pickle chips (optional)

Instructions

  1. Sauté aromatics
    Select the Sauté setting on the Instant Pot. Add the oil and garlic and heat for about 2 minutes, until the garlic is bubbling but not browned. Add the onion and mushrooms and sauté for 5 minutes, until the onion softens and the mushrooms release their liquid. Add the Old Bay seasoning, black pepper, and cayenne and sauté for 1 minute more.

  2. Add beans and rice
    Stir in the broth, black-eyed peas, and rice, nudging loose any browned bits from the bottom of the pot. Scrape down any grains stuck to the sides, making sure the rice and beans are fully submerged. Add the tomato paste in a dollop on top. Do not stir.

  3. Pressure cook
    Secure the lid and set the Pressure Release to Sealing. Press Cancel, then select Manual, Pressure Cook, or Bean/Chili and cook for 25 minutes at high pressure.
    (The pot will take about 5 minutes to come up to pressure before cooking begins.)

  4. Release pressure
    When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam.

  5. Mix and rest
    Open the pot and, using heat-resistant mitts, lift out the inner pot if desired. Add the shredded carrot, breadcrumbs, and walnuts and stir to combine. Use a potato masher to mash some of the beans for a denser, more cohesive texture if desired. Let the mixture stand for 10 minutes to firm up and cool slightly.

  6. Preheat oven
    While the mixture is cooling, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat and grease lightly with olive oil or nonstick spray.

  7. Shape burgers
    Using a ½‑cup measure, portion the mixture onto the baking sheet to make 8 burgers. Use your fingertips to pat them into about 4‑inch patties, rinsing your hands between burgers if they become sticky.

  8. Bake
    Bake the burgers for 20 minutes, until lightly browned and crispy on the outside. In the last few minutes of baking, toast the hamburger buns.

  9. Serve
    Use a thin, flexible spatula to transfer the burgers to the toasted buns. Serve warm with lettuce, tomatoes, onions, ketchup, mustard, and pickles.

Notes

  • For thicker, restaurant-style burgers, portion out five ¾‑cup scoops instead of eight ½‑cup scoops. Keep the baking time the same.\
  • Letting the mixture rest before shaping improves structure.\
  • Mash only part of the mixture for the best texture.