These Hoppin’ John Open-Faced Burgers bring bold Southern flavor to the table with crispy, golden-brown black-eyed pea patties served over classic hoecakes. Topped with tangy pickled onions, creamy pimiento cheese, and crispy bacon, this dish is a true celebration of comforting Lowcountry tradition.
Hoppin’ John Open-Faced Burgers
Makes 6
Ingredients
- 3½ cups Classic Hoppin’ John (recipe follows), chilled
- ½ cup chopped green onion
- 4 tablespoons plain bread crumbs, divided
- 1 large egg, lightly beaten
- ½ teaspoon smoked paprika
- ¼ cup vegetable oil
- Hoecakes (recipe follows)
- Pickled red onion slices, prepared pimiento cheese, and bacon slices, to serve
Instructions
- Line a small baking sheet with foil; spray with cooking spray.
- In a medium bowl, combine Classic Hoppin’ John, green onion, 2 tablespoons bread crumbs, egg, and paprika. Coarsely mash with a potato masher. Shape mixture into 6 patties (about ½ cup each), gently pressing to about 1-inch thickness. Place on prepared pan. Sprinkle with 1 tablespoon bread crumbs. Turn patties, and sprinkle with remaining 1 tablespoon bread crumbs. Cover and refrigerate for 30 minutes.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Place patties into hot oil. Cook until golden brown, 2 to 3 minutes per side. Serve over hoecakes with red onion, pimiento cheese, and bacon.
Classic Hoppin’ John
Makes about 8 servings
Ingredients
- 2 tablespoons vegetable oil
- 1½ cups chopped yellow onion
- ½ cup chopped red bell pepper
- ½ cup chopped celery
- 1 jalapeño or Fresno chile pepper, seeded and chopped
- 4 cloves garlic, chopped
- 6 cups chicken broth, divided
- 1 pound dried Camellia Brand Blackeye Peas, rinsed and sorted
- 2 to 3 pieces smoked pork neck (about 1 pound)
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 1 cup long-grain white rice
- Hot sauce, to serve
- Garnish: freshly ground black pepper
Instructions
- In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, celery, and jalapeño. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring frequently, for 2 minutes. Add 5 cups broth, peas, pork, salt, black pepper, thyme, and bay leaves. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until tender, 50 to 55 minutes.
- Discard thyme and bay leaves. Drain pea mixture well through a colander into a large bowl. Return pea mixture to Dutch oven. Cover.
- Pour cooking liquid into a 2-cup liquid-measuring cup. Add enough remaining 1 cup broth to equal 2 cups. Pour into a medium saucepan. Bring to a boil over medium-high heat. Stir in rice; return to a boil. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Fluff with a fork.
- Meanwhile, shred meat from pork necks. Discard bones. Gently fold rice and chopped pork into pea mixture. Garnish with black pepper, if desired.
Hoecakes
Makes about 6
Ingredients
- ½ cup self-rising flour
- ½ cup stone-ground cornmeal
- 1 teaspoon sugar
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅓ cup whole buttermilk
- ¼ cup water
- 1 large egg
- 5 tablespoons vegetable oil, divided
Instructions
- In a medium bowl, whisk together flour, cornmeal, sugar, baking soda, and salt.
- In a small bowl, whisk together buttermilk, ¼ cup water, egg, and 1 tablespoon oil. Add buttermilk mixture to flour mixture, and whisk until smooth.
- In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium heat. Working in batches, pour batter by about ¼ cupfuls 1 inch apart into hot oil. Cook until golden brown, 2 to 3 minutes per side, using remaining 2 tablespoons oil as needed.
Notes
KITCHEN TIP
Hoecakes can be made ahead and kept warm in a 200° oven while cooking patties.
Hoecakes can be made ahead and kept warm in a 200° oven while cooking patties.
