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Black Eyed Pea Sliders with Tabasco Mayo


  • 3-16 Ounce Cans-Black Eye Peas-drained and rinsed
  • 1 Each-Poblano-roasted, stem/skin/seeds removed, fine dice
  • 1 Each-Egg-beaten
  • ¼ Cup-Panko Bread Crumbs
  • 3 Tablespoons-Onion-small diced
  • 1 Clove-Garlic-fine diced
  • To Taste-Kosher Salt/Black Pepper
  • To Coat-Canola Oil
  • To Top-White Cheddar-thin sliced
  • 12 Each-Slider Buns-dollar rolls
  • To Taste-Tabasco Mayo-combine mayo with Tabasco hot sauce and parsley to taste
  • To Garnish-Salad Greens-thin sliced collards/mustard/turnip greens
  • To Taste-Roma Tomato-deseeded and diced
  • To Taste-Red Onion-thin sliced


  1. Place one third of black eyed peas in a food processor with half the poblano.
  2. Pulse to combine and place in a mixing bowl.
  3. Add remaining whole black eyed peas, egg, bread crumbs, onion, garlic, poblano, salt and pepper.
  4. Mix until all ingredients are combined and divide into 12 equal portions.
  5. Form mixture into thick patties, place on a sheet tray and place in refrigerator for at least one hour.
  6. Heat a large sauté pan to medium high heat and add enough canola oil to lightly coat bottom of pan.
  7. Cook in batches by placing a few patties at a time, cook until golden, about 3 minutes.
  8. Flip and top with slices of cheddar and cook until cheese is melted and bottom is golden about 3 minutes.
  9. Repeat with remaining patties, meanwhile lightly toast buns.
  10. Smear bottom bun with Tabasco mayo and top with greens, tomato, onion.
  11. Top with cheese up black eyed pea patty, add top bun, secure with toothpick and serve.