VEGETARIAN YELLOW SPLIT PEA BURGERS
Yellow Split Pea Burgers are so hearty and flavorful that they are loved by vegetarians and carnivores alike. Whether you serve them at a summer barbecue, a winter dinner party, or simply need to get a healthy dinner on the table, they'll be a hit!
Provided by Valentina K. Wein
Categories Main Course
Time 1h8m
Number Of Ingredients 14
Steps:
- Prepare two sheet pans. Line two sheet pans with parchment paper and set aside.
- Cook the split peas. In a medium-sized pot, mix the dry split peas with 3 cups water, bring to a boil, and then simmer, uncovered, for about 30 minutes, or until all of the water has been absorbed. (You will need 2 cups cooked split peas, and likely have a bit extra.) Pour them onto one of the parchment-lined sheet pans. Let them sit for at least 10 minutes to cool and dry out. *(You can do this portion up to a day ahead of time, keeping them refrigerated until you're ready to use them. If you do this, let them air dry the same way for about 10 minutes.)
- Blend the "wet" ingredients. Use your hands to "wring out" the grated zucchini to remove as much liquid as possible. Add it to a food processor fitted with the blade attachment. Then add the cooked, cooled/dried split peas, onion, olives, sun-dried tomatoes, and garlic. Blend until everything is incorporated and it's relatively smooth. Then add the egg and process just until it's blended in.
- Combine the pea mixture with the dry ingredients. Add the almond meal, corn flour, paprika, salt and cayenne to a large mixing bowl. Add the pea mixture and mix until smooth.
- Shape the burgers. Dust a clean dry surface with the remaining 1 tablespoon of corn flour. Divide the batter into six equal portions (about a very generous ⅓ cup each), and shape it into approximately 1 inch thick burgers. Place them on the corn flour-dusted surface as you make them. Then flip them over to coat the other side. This should be a very light coating and you can gently even it out with your hands. Place them on the second parchment-lined baking sheet as you go.
- Cook the burgers. Coat the bottom of a large non-stick skillet with olive oil and place it over high-medium heat. Carefully add the shaped burgers to the pan. You should hear a sizzling sound - if you don't, wait! (You won't get a nice "crust" on the burger if it's not hot enough.) Sauté until the bottoms are nicely browned, about 3 minutes. Drizzle a bit more olive oil over them if the skillet looks dry, carefully flip them over, and reduce the heat to low-medium. Sauté to brown the other side and cook them through, about 3 to 4 minutes.
- Serve!
Nutrition Facts : Calories 236 kcal, ServingSize 1 serving
SPLIT PEA BURGERS
Steps:
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat until the onions are soft, about 5 minutes. Add the garlic and mushrooms and continue to cook for another 4 minutes.
- Add the broth, peas, rice, coriander, and cumin. Increase heat to high and bring to a boil. Decrease heat to low, cover, and cook at a simmer until the rice and peas are tender, about 1 hour.
- Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined; do not puree. Pour this mixture into a bowl and stir in 3/4 cup of the breadcrumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
- Shape the mixture into patties and dredge each side in the remaining 1/4 cup breadcrumbs. Heat the remaining 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown, 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side. Serve immediately.
SPLIT PEA BURGERS
Make and share this Split Pea Burgers recipe from Food.com.
Provided by BigFatMomma
Categories Lunch/Snacks
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat.
- Add the onion and bell pepper along with a generous pinch of salt.
- Sweat for 5 minutes or until the onions are soft.
- Add the garlic and mushrooms and continue to cook for another 4 minutes.
- Add the broth, peas, rice, coriander and cumin.
- Increase the heat to high and bring to a boil.
- Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
- Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs.
- Season, to taste, with salt and freshly ground pepper.
- Refrigerate for 30 minutes.
- Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs.
- Heat one tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side.
- To grill, cook on high for 3 to 4 minutes per side as well.
- Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 206.9, Fat 3.2, SaturatedFat 0.5, Sodium 105.3, Carbohydrate 35.9, Fiber 7.9, Sugar 3.8, Protein 9.5
SPLIT PEA BURGERS
Steps:
- Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes. Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender. Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.
GREEN-PEA BURGERS WITH HARISSA MAYO
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
- Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
- Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.
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