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1
For the burgers: Bring broth to a boil in a pot, then add split peas.
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2
Reduce heat to medium and cook for 45-60 minutes, or until peas are softened.
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3
Drain off the broth.
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4
While peas cook, bring a large pot of water to boil.
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5
Add cubed sweet potatoes and cook for 12-15 minutes or until soft.
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6
Drain.
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7
Add sweet potatoes into a large bowl and mash well.
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8
Add the split peas and mash gently (try to not break up all of the peas).
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9
Stir in remaining burger ingredients, except the oats and oil.
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10
Add oats last, starting with 1/3 cup, then adding more if the mixture is too wet.
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11
Cover bowl and place mixture in the refrigerator for two hours.
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12
Once cooled, form 12 patties from the mixture, each about 1/2 thick and 4-5 wide.
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13
To cook: Heat 2 teaspoons of olive oil in a large non-stick pan over medium heat.
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14
Place 2-3 patties in the pan and cook for 5 minutes per side, or until golden brown.
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15
Transfer to a plate and cover to keep warm while you cook the remaining patties (add 2 teaspoons olive oil to the pan before you cook each batch).
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16
Serve warm topped with aioli and other toppings of choice on a soft bun.
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17
For the aioli: Heat a non-stick pan over medium-high heat.
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18
Spray with olive oil spray, then add garlic and onions.
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19
Saute for 4-5 minutes, then sprinkle with brown sugar.
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20
Cook for 3-4 additional minutes, stirring frequently.
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21
Remove from heat.
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22
Add onion mixture to a small food processor and pulse to combine it with the mayo and feta.
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23
Season with salt and pepper to taste.
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24
Serve immediately on burgers, or cover and refrigerate until ready to use.
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25
Nutrition Info per 1 burger: 126 calories, 4 g fat, 5.5 g protein, 12 g carbohydrates, 5 g fiber
