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Yellow Split Pea Veggies Burgers



In a large 2-quart stockpot, heat 1 Tablespoon olive oil over medium heat. Add red onion and jalapeño and a ½ teaspoon salt. Sauté for 5 minutes until soft. Add garlic and mushrooms, cumin and paprika and cook for 5 more minutes.


Then add broth and split peas and bring to a boil. Lower to medium low and simmer uncovered for 60 minutes until tender, stirring occasionally.


Remove from heat and let cool for 5 minutes and mix with a potato masher until just combined but still chunky. Add in ½ cup Panko bread crumbs, lemon juice, egg and ½ teaspoon salt and ¼ teaspoon pepper and combine.


Chill in the refrigerator for 30 minutes.


Form the mixture into 4 patties and coat in remaining Panko bread crumbs. Heat 1 Tablespoon extra virgin olive oil in a large sauté pan over medium heat and cool until browned on each side and heated through, about 3 minutes per side.


Serve over greens or on pita with toppings of your choice

Prep time: 10 minutes
Cook time: 1 hour
Serves: 4 burgers

*Estimate Only


  • 3-4 Tablespoons extra virgin olive oil
  • ¼ cup red onion, small diced
  • 1 jalapeño, minced
  • Pereg Kosher Salt, to taste purchase
  • Black Pepper purchase
  • 3 Pereg Garlic Cloves, minced purchase
  • ¾ cup mushrooms, small diced
  • 1 teaspoon Pereg cumin purchase
  • 1 teaspoon Pereg paprika purchase
  • 3 cups vegetable broth
  • 1 cup Pereg Yellow Split Peas purchase
  • ½ cup Pereg Panko bread crumbs purchase
  • 2 tablespoons lemon juice
  • 1 egg
  • Toppings: avocado, tomato, lettuce, etc.

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