SPLIT PEA BURGERS
Provided by Alton Brown
Categories main-dish
Time 2h20m
Yield 8 (5-ounce) burgers
Number Of Ingredients 12
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.
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
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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