Split Pea Burgers

1. 1

   Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat.

2. 2

   Add the onion and bell pepper along with a generous pinch of salt.

3. 3

   Sweat for 5 minutes or until the onions are soft.

4. 4

   Add the garlic and mushrooms and continue to cook for another 4 minutes.

5. 5

   Add the broth, peas, rice, coriander and cumin.

6. 6

   Increase the heat to high and bring to a boil.

7. 7

   Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.

8. 8

   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.

9. 9

   Season, to taste, with salt and freshly ground pepper.

10. 10

    Refrigerate for 30 minutes.

11. 11

    Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs.

12. 12

    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.

13. 13

    To grill, cook on high for 3 to 4 minutes per side as well.

14. 14

    Serve immediately.

15. 15

    *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.

* Per serving · 4 servings · Values may vary.