Author Notes
I came home from the holiday break and after schlepping suitcases and presents across three states, I am in serious purge mode. To that end, I'm going to do a series of 'clean out your pantry' recipes starting with this one. How many mostly filled packages of grains, lentils and dried beans do I have?! Too many! If you don't have split peas in your cupboard, sub lentils. Bonus nutrition...one burger is "High In" Vitamin A and Fiber, and it's also "Low In" fat and saturated fat. —Vegetarianized.com
Ingredients
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1/2 cup
dried split peas
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1/4 cup
dried barley
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1 1/2 cups
vegetable stock
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1 cup
apple cider vinegar
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3 tablespoons
kosher salt
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2 tablespoons
sugar
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1
large red onion, sliced thin
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1 teaspoon
olive oil
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1/2 cup
grated carrot
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2
cloves garlic, minced
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2 tablespoons
tomato paste
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1/2 tablespoon
ground cumin
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1 teaspoon
dried oregano
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1/2 teaspoon
chili powder
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1/2 cup
breadcrumbs
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1/4 cup
parsley, chopped
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1
egg, beaten
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4
burger buns
Directions
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n a small pot over medium heat, toast split peas and barley for 1-2 minutes. Then add stock, bring to a boil, cover, reduce heat to medium-low and cook for 20-25 minutes until tender. Let cool.
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Meanwhile, whisk vinegar, salt, sugar and 2 cups water in a medium bowl until everything is dissolved. Add onion slices and let sit at room temperature for 1 hour.
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In a skillet over medium heat, sauté grated carrot in EVOO until soft, 2-3 minutes. Add garlic, tomato paste, cumin, oregano, and chili powder. Cook 1-2 minutes, then remove from heat.
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In a large bowl, add split pea-barley mixture, carrot-spice mixture, breadcrumbs, parsley and egg and mix well. Refrigerate at least 1 hour or overnight.
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Form into four patties and sauté in a skillet coated with cooking spray over medium heat, about 3-5 minutes per side.
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To assemble, add burger to bun, top with drained pickled onions, and any other favorite condiments.
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