Split Pea Burgers

By TAMMY-6

Ingredients

• 1 onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 4 oz mushrooms, diced
• 2 tsp garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp ground black pepper or to taste
• 4 cups vegetable broth
• 1 cup dry yellow split peas, picked through and rinsed (we like buying Toor Dal, they seem to cook better)
• 1/2 cup dry brown rice
• 1/4 cup ground flax seed

Details

Servings 1
Adapted from nutridude.com

Preparation

Step 1

Water sauté onions over medium heat for 5 minutes or until the onions are soft.
Add carrot, celery, and garlic and continue to cook for another 10 minutes.
Add garlic, basil, oregano and black pepper and cook until fragrant, about 3 minutes.
Add broth, split peas, and rice and bring to a boil over high heat.
Once boiling, decrease to low and cover and simmer for 45 minutes to 1 hour or until the rice and peas are tender.
Remove from heat and pour the mixture into a large mixing bowl. Mash gently with a potato masher until a gluey consistency is reached.
Stir in ground flax seed.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Shape the mixture into 8 patties and place on a lightly greased sheet pan (mixture will be very moist and messy so just be prepared to get your hands dirty!).
Bake for 20 minutes or until heated through.

Freezing Instructions:
Once out of the oven and cooled, place each burger on a sheet panned lined with parchment and place in freezer (these things freeze like hockey pucks so do not skip this step or else you’ll end up with 8 burgers stuck together).
Once frozen, place in zip lock bag and store in freezer.