Vegan Yellow Split Pea Burgers are so hearty and flavorful that they are loved by vegans and carnivores alike. Whether you serve them at a summer barbecue, a winter dinner party, or simply need to get dinner on the table on a busy night, everyone will love them! Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
I never know what to call something like this, other than a “burger.”
The truth is though, in my humble opinion a burger is a sandwich that includes a bun, cooked meat, and usually other ingredients such as cheese, onion, tomatoes, etc.
That said, it didn’t sound quite as delicious to me to call these split pea patties — so burger it is.
Let’s talk about split peas for a moment, shall we?
What are split peas?
- Split peas are a type of legume, a field pea to be exact.
- They’re grown specifically for drying.
- Once hulled, these peas are split in half along a natural seam, to become “split peas.” Since they are split in half, the cooking time is fairly fast and there’s no need to pre-soak them.
- Split peas are either yellow or green. The green are slightly sweet and a bit less starchy than the yellow.
- They’re high in protein and fiber, and are low in fat, making them a very healthy ingredient.
Call it what you will, but the blend of ingredients in these Vegan Yellow Split Pea Burgers, make for an incredibly flavorful meal any way you serve it.
How to serve Vegan Yellow Split Pea Burgers
- I love serving them tostada-style. Just layer one of the burgers on a crisp tortilla with lettuce, tomato, red onion and salsa.
- You could of course go traditional and serve them with a bun and typical burger fixings.
- And these burgers are so hearty and flavorful, that you might just eat them on their own. Delicious!
Vegan Yellow Split Pea Burgers are so hearty and flavorful that they are loved by vegans and carnivores alike.
Please note that 4 hours of the total prep time is refrigeration time.
- 1 cup dry yellow split peas
- 1 1/2 cups grated carrots
- 1/4 cup plus 1 tablespoon yellow onion, roughly chopped
- 1/4 cup black olives
- 3 tablespoons olive oil marinated sun-dried tomatoes, drained
- 1 tablespoon olive oil marinade from sun-dried tomatoes
- 1 tablespoon garlic, roughly chopped
- 1 large egg
- 1/2 cup garbanzo flour
- 1/2 cup almond meal
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- a few turns freshly ground black pepper
- pinch cayenne pepper
- olive oil for the grill or pan
In a medium-sized pot, mix the dry split peas with 3 cups water, bring to a boil, and then simmer for about 30 minutes, or until all of the water has been absorbed. (You will need 2 cups cooked split peas.) Set aside.
Line a baking sheet with parchment paper and set aside.
Add the cooked split peas, carrots, onion, olives, sun-dried tomatoes, sun-dried tomato oil, and garlic to a food processor fitted with the blade attachment. Process until every thing is incorporated and it's a relatively smooth mixture. Then add the egg and process just until it's blended in.
Remove the mixture from the food processor and pour it into a large mixing bowl. Fold in the garbanzo flour, almond meal, paprika, sugar, salt, pepper and cayenne. Mix until you no long see any dry spots.
Using a 1/2 cup measure, shape the burgers and add them to the parchment-lined baking sheet as you go. This mixture will not be firm, it will be loose and might be tricky to work with. Lightly coat your hands with a bit of extra garbanzo flour and gently press on the burgers to flatten them out a bit.
Cover the baking sheet with plastic wrap and refrigerate for at least 4 hours, and ideally overnight.
You can grill or sauté the burgers. To grill them, preheat a BBQ or stove-top grill. (If you're using a BBQ, be sure the openings in the grate aren't too big -- these are delicate burgers.) Remove the shaped burgers from the refrigerator and drizzle oil over them. When the grill is very hot, very gently use a flat-bottomed, metal spatula, to place them on the grill, oil side down. You should hear a sizzling sound — if you don’t, wait! You won’t get a nice “crust” on the burger if it’s not hot enough. Grill until the bottoms are nicely charred, about 3 minutes. Drizzle oil over them and then carefully flip them over and reduce the heat to medium-low. Grill for another few minutes, to char the bottom and cook through to the center. To sauté the burgers, follow the same instructions.
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