Ingredients
- 1 tablespoon essential olive oil, plus one to two additional tablespoons for sauteing
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- Kosher salt and freshly ground pepper
- 2 teaspoons minced garlic clove
- 4 ounces mushrooms, sliced
- 3 cups vegetable broth
- 1 cup dry split peas, selected and rinsed
- 1/2 cup dry brown grain
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Directions
Heat 1 tablespoon essential olive oil inside a large (four to six-quart) saucepan over medium heat. Add some onion and bell pepper plus a generous pinch of salt. Sweat for five minutes or before the onions are soft. Add some garlic clove and mushrooms and then prepare for an additional 4 minutes.
Add some broth, peas, grain, coriander and cumin. Boost the heat to high and produce to some boil. Decrease heat to low, cover and prepare in a simmer for one hour or before the grain and peas are tender.
Remove in the heat and lightly pour the mix in to the bowl of the mixer and process until just combined.* Don't puree. Pour this mix right into a bowl and stir within the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for half an hour.
Shape the mix into patties and dredge on every side within the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of essential olive oil inside a medium saute pan over medium heat. Add 2 burgers at any given time and saute until brown on every side, roughly three or four minutes per side. To grill. prepare on high for three or four minutes per side too. Serve immediately.
*When blending hot fluids: Remove liquid in the heat and permit to awesome not less than a few minutes. Transfer liquid to some blender or mixer and grow it a maximum of midway. If utilizing a blender. release the corner from the lid. Jetski from the vacuum effect that produces heat explosions. Convey a towel over the top machine, pulse a couple of occasions then process on high-speed until smooth.
Recipe thanks to Alton Brown, 2005