Split Pea Burgers

A variation on the veggie burger theme – here’s one made with split peas, rice, and eggplant.

Yield 6 burgers
Time 1½ hours
  • large saucepan with cover
  • wooden spoon
  • baking sheet
  • food processor OR knife
  • large bowl
  • frying pan
  • 1 T oil
  • 2 c onion, chopped
  • 1½ T fresh ginger, minced
  • 2 large cloves garlic, minced
  • 1½ t ground cumin
  • 1 c dry split peas
  • 3½ c water
  • 2/3 c dry white or brown rice
  • 1 t salt
  • black pepper
  • ½ pound eggplant, peeled and cubed
  • 1¼ c bread crumbs
  • 1 bell pepper, seeded
Directions Heat oil in saucepan over medium heat, add onion, and sauté for 5 minutes, stirring frequently, until soft. Add ginger, garlic, and cumin and sauté for 2 more minutes.

Add peas and 1½ c water. Bring to a boil, cover, and lower heat. Simmer for 10 (if you’re going to use brown rice) to 30 (if white) minutes, stirring occasionally and adding water if needed.

Add rice, 2 c water, and ½ t salt. Bring to a boil, then cover and lower heat. Simmer until rice is cooked, 25 (white rice) to 45 (brown) minutes.

Remove from heat, uncover, and cool for 5 minutes.

Meanwhile, preheat oven to 400º. Lay eggplant out on baking sheet and bake for 15-20 minutes, until soft.

  • Food processor: Grind eggplant and bell pepper in food processor, until fine.
  • Bowl: Mince the bell pepper and mash with the eggplant.

Mix eggplant/pepper with the bread crumbs, then stir into the split peas along with ½ t salt and pepper.

Shape into six burgers, adding more bread crumbs if necessary.

Fry in 1 T oil over medium heat until crust forms, about 4 minutes per side.

Notes Adapted from Didi Emmons’ Vegetarian Planet, in which they are called Yellow Split-Pea Burgers.
  Key to abbreviations and conversions
Veggie Burgers     Vegan Recipes     Vegetarian Cookbooks