I love anything made with lentils but for this recipe, I decided to branch out with a different type of dried legume and try using split peas. Similar in shape and size to lentils, split peas have a slightly sweeter flavor and mushier texture. Of course, I used the split peas in my favorite type of dish- the veggie burger- and they worked quite well. I combined the split peas with basmati rice and curry seasonings to form a tasty burger patty, then topped it all off with a charred tomato relish to create an amazing and filling veggie burger. Furthermore, if you cook the rice and peas ahead of time (or use leftovers), these burgers are a cinch to throw together.
Curried Split Pea Burgers with Charred Tomato Relish
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3/4 cup cooked brown basmati rice (about 1/4 cup uncooked)*, divided
1/3 cup cooked split peas (about 1/4 cup uncooked)*, divided
1/2 teaspoon gluten free cornstarch
1/4 teaspoon garam masala
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cayenne
Salt & Pepper
4 slices light gluten free sandwich bread (like the kind by Ener-G)
4 teaspoons Dijon Mustard
2 tablespoons fresh parsley, chopped
Charred Tomato Relish--
1 cup grape tomatoes
1 teaspoon extra virgin olive oil
1.5 tablespoons lime juice
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoons fresh parsley, chopped
Salt, to taste
1. To make the burgers, add 1/2 cup of the cooked rice and 3 tablespoons of the cooked peas to a small food processor. Puree until smooth then scoop mixture into a medium mixing bowl.
2. Add remaining whole rice and whole split peas to the mixing bowl along with cornstarch, garam masala, curry powder, garlic powder, cumin, coriander, and cayenne. Season with salt and pepper, to taste. Stir well to evenly combine all ingredients.
3. Divide mixture in half then use your hands to form into 2 flat patties. Place patties on a parchment lined plate and refrigerate 30-60 minutes to allow them to set.
4. While the burgers are in the fridge, begin the relish by preheating the oven to 400 degrees. Line a small rimmed baking sheet with aluminum foil and spray with nonstick spray.
5. Add grape tomatoes to prepared baking sheet and drizzle with olive oil. Season with salt and pepper, then transfer pan to oven.
6. Roast tomatoes 10 minutes, then remove tomatoes from oven and carefully stir. Return to oven, and continue to roast tomatoes 8-10 minutes more, or until they are beginning to shrivel and char.
7. Remove pan from oven (but leave oven on at 375 degrees) and scoop tomatoes into a small mixing bowl. Add in remaining relish ingredients (lime juice, garam masala, coriander, paprika, parsley, and salt). Toss mixture until combined then set aside.
8. Once the relish is finished, remove burger patties from fridge. Spray a medium oven safe skillet with nonstick spray and heat to medium high.
9. Add burgers to skillet and sear 3-4 minutes or until golden on the bottom. Use a spatula to carefully flip burgers and continue to cook on 3-4 minutes, or until golden on both sides.
10. Transfer skillet to oven (it should still be at 375 degrees from the relish) and roast burgers 5-6 minutes, or until heated through.
11. When the burgers have a few minutes left in the oven, begin toasting the sandwich bread.
12. Lay two pieces of the bread flat on a cutting board, then spread each with 2 teaspoons of Dijon mustard. Sprinkle with fresh parsley.
13. Place a burger patty on top of each bread slice.
14. Carefully scoop about half of the tomato relish onto each burger patty, then top each with a bread slice to form two burgers. Place one burger on each serving plate & enjoy!
Nutrition Information--approximately 260 calories per burger (including relish and bread)
*Note:To prepare lentils and rice,simply cook according to package directions