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 simply doesn’t sound as delicious to call this a vegetarian “patty” or “cake” — so burger it is.Call it what you will, but with summer just around the corner, let’s get ready to grill, shall we?
The blend of ingredients in this vegetarian, gluten-free recipe, make for an incredibly flavorful meal any way you serve it. My favorite is on tortillas, tostada style.
Enjoy! (And please don’t be daunted by the lengthy ingredient list — it’s easy!
- 2 cups cooked split peas see notes
- 1½ cups grated carrots about 2 large carrots
- ¼ cup plus 1 tablespoon roughly chopped brown onion
- ¼ cup black olives
- 3 tablespoons marinated drained sun-dried tomatoes, plus 1 tablespoon of the sun-dried tomato oil (the marinade)
- 2 medium-sized garlic cloves roots removed
- 1 egg
- ½ cup garbanzo flour
- ½ cup almond meal
- 2 teaspoons sweet paprika
- 1½ teaspoons granulated sugar
- 1 ¾ teaspoons sea salt
- A few turns of freshly ground black pepper
- Pinch of cayenne pepper
- Grape seed or olive oil for the grill
Line a baking sheet with parchment paper and set aside.
Add the split peas, carrots, onion, olives, sun-dried tomatoes (plus the 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.
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 an ice cream scoop or measuring cup, shape the burgers and add them to the parchment-lined baking sheet as you go. (They should be about ½ cup each.) This mixture will not be firm like meat, it will be loose and might be tricky to work with. This can be solved by coating your hands with the garbanzo flour -- just to 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.
To grill the burgers, preheat your 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 grape seed or olive 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 caramelization and “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.
Place them on plate to cool.
If you're starting with dry split peas -- mix 1 cup dry split peas (I like Bob's Red Mill) with 3 cups water, bring to a boil, and then simmer for about 30 minutes, or until all of the water has been absorbed.