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yellow split pea burger in pretzel bun with tomato and avocado

Vegetarian Yellow Split Pea Burgers

Valentina K. Wein
Yellow Split Pea Burgers are so hearty and flavorful that they are loved by vegetarians and carnivores alike. Whether you serve them at a summer barbecue, a winter dinner party, or simply need to get a healthy dinner on the table, they'll be a hit!
5 from 5 votes
Prep Time 1 hr
Cook Time 8 mins
Total Time 1 hr 8 mins
Course Main Course
Cuisine American
Servings 6
Calories 236 kcal

Ingredients
  

  • 1 cup dry yellow split peas
  • cups grated zucchini
  • ¼ cup yellow onion, roughly chopped
  • ¼ cup black olives
  • 3 tablespoons olive oil marinated sun-dried tomatoes
  • 1 tablespoon garlic, roughly chopped
  • 1 large egg
  • ½ cup almond meal (not flour)
  • ½ cup plus 1 tablespoon corn flour (not meal), divided
  • 1 teaspoon paprika
  • teaspoons salt
  • 1-2 pinches cayenne
  • a few turns freshly ground black pepper
  • olive oil for the pan

Instructions
 

  • Prepare two sheet pans. Line two sheet pans with parchment paper and set aside.
  • Cook the split peas. In a medium-sized pot, mix the dry split peas with 3 cups water, bring to a boil, and then simmer, uncovered, for about 30 minutes, or until all of the water has been absorbed. (You will need 2 cups cooked split peas, and likely have a bit extra.) Pour them onto one of the parchment-lined sheet pans. Let them sit for 10 minutes to cool and dry out. *(You can do this portion up to a day ahead of time, keeping them refrigerated until you're ready to use them. If you do this, let them air dry the same way for about 10 minutes.)
  • Blend the "wet" ingredients. Use your hands to "wring out" the grated zucchini to remove as much liquid as possible. Add it to a food processor fitted with the blade attachment. Then add the cooked, cooled/dried split peas, onion, olives, sun-dried tomatoes, and garlic. Blend until everything is incorporated and it's relatively smooth. Then add the egg and process just until it's blended in.
  • Combine the pea mixture with the dry ingredients. Add the almond meal, corn flour, paprika, salt and cayenne to a large mixing bowl. Add the pea mixture and mix until smooth.
  • Shape the burgers. Dust a clean dry surface with the remaining 1 tablespoon of corn flour. Divide the batter into six equal portions (about a very generous ⅓ cup each), and shape it into approximately 1 inch thick burgers. Place them on the corn flour-dusted surface as you make them. Then flip them over to coat the other side. This should be a very light coating and you can gently even it out with your hands. Place them on the second parchment-lined baking sheet as you go.
  • Cook the burgers. Coat the bottom of a large non-stick skillet with olive oil and place it over high-medium heat. Carefully add the shaped burgers to the pan. 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.) Sauté until the bottoms are nicely browned, about 3 minutes. Drizzle a bit more olive oil over them if the skillet looks dry, carefully flip them over, and reduce the heat to low-medium. Sauté to brown the other side and cook them through, about 3 to 4 minutes.
  • Serve!

Notes

Calorie count is only an estimate.
Keywords good weeknight meal, good for summer bbq, veggie burgers
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