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Course: Mains
Keyword: Grill, Healthy, Split Pea Burgers, Summer, Vegetarian, Weeknight Dinner

Split Pea Burgers

ACTIVE TIME: 50 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 8 (5-ounce) burgers
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  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • Kosher salt
  • 2 teaspoons minced garlic
  • 4 ounces mushrooms, sliced
  • 3 cups vegetable broth
  • 1 cup dry split peas, sorted and rinsed
  • 1/2 cup dry brown rice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup plain dry breadcrumbs, divided
  • Freshly ground black pepper, to taste

Specialized Hardware

Food processor
ACTIVE TIME: 50 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 8 (5-ounce) burgers


  • 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.
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