Split pea is for me!

If you’re a vegetarian like me, you’re outgunned at a barbecue. I don’t want to stand by the chip bowl, seeing if I can get away with a double-dip, and I really don’t like the frozen hockey puck burgers.

I started to experiment. This is a fantastic recipe adapted from a recipe by Alton Brown.

Five-Cent Veggie Burgers

  • Servings: 10-12
  • Difficulty: moderate
  • Print

  • 1 chopped onion
  • 3 cloves of garlic
  • 1.5 cups chopped mushrooms
  • 3 cups water or broth
  • 1/2 cup brown rice
  • 1 c split peas
  • 1 tsp dried coriander
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 c bread crumbs (or so)
  • Butter or olive oil
  1. Sauté onions in butter or olive oil. Add garlic.
  2. Add rice, split peas, spices, and broth or water.
  3. Cook until rice is cooked and not crunchy.
  4. When it’s cooked, mash in a food processor–add 1/2 to 3/4 cups of bread crumbs (until it’s a burger consistency).
  5. Form into burger patties.
  6. Bread with the remaining bread crumbs and fry in butter or olive oil.
  • Vegan: use oil for frying and sautéing.
  • Vegetarian: This one’s vegetarian
  • Carnivore: I guess you could chuck some sausage in this, but that’s not the point of this burger. It’s for the rest of us.
  • Keto: Nope. You’re out of luck this time.
  • Gluten Free: Sub out the bread crumbs. I’ve used almond flour to hold this together. Skip the bun.


COST: $ (Nearly free)