Split Pea Burgers Food

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 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.

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

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.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

GREEN-PEA BURGERS WITH HARISSA MAYO

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.

CHICKPEA BURGERS

Steps:

• Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
• Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
• Serve on the buns with your desired toppings and condiments.