Split Pea Mushroom Burgers

This recipe is loosely based on a split pea burger recipe from Alton Brown of Foodnetwork. Making burgers was the only way I could think of to repurpose the leftover split pea soup.

Hint: I had put the leftover split pea soup in the freezer, so needed to take it out a day ahead of time. While waiting for it to defrost, I made the mushroom and rice mixtures, and put them in containers in the fridge until tonight. That made preparation a little easier, and that goodness, because today was a full day.

The Mushrooms:

• mushrooms sliced - I think I used about 4oz
• 5 cloves garlic cloves chopped
• 1/4c onion chopped
• dried oregano
• dried thyme
• butter
• salt
• pepper
• splash of beer (just to deglaze)

Saute mushrooms, garlic and onion in butter until beginning to soften. Add oregano, thyme, salt and pepper to taste. Cook off liquid from mushrooms and deglaze with any liquid you have handy... water, wine... Nut was beside me drinking a beer, so he contributed a splash.

Rice:

• 1/2c brown rice
• 1t coriander
• 1t cumin
• 1 chicken bouillon cube (Any style of bouillon will do. If using a cube, I would suggest grinding it into a powder first. I used a liquid chicken base.)
• 1 1/2c water

Combine first four ingredients In saucepan and heat until smelling toasty. Then add water. Bring to boil, then simmer for about 45 minutes. Remember brown rice takes longer to cook than white rice.

Split Peas:

• leftover split pea soup.... I would estimate I had about four cups leftover.
• dry bread crumbs

Combine mushroom mixture, rice mixture, and three heaping palms of breadcrumbs into the split pea soup. Season with salt and pepper. Put the pea mixture in fridge for at least 30 minutes
to thicken.

Burgers:

Preheat oven to 425 degrees. Form the chilled burger mixture into 1/2" thick burgers roughly the size of the bun you're using. I was able to get 10 burgers. Dredge burgers in more breadcrumbs and set them on cookie sheet with either parchment or non-stick foil to avoid sticking. Drizzle each patty with olive oil (vegetable oil works too) and season with salt, pepper, and I used garlic and onion powder as well, but this is optional. Bake for 30 minutes. Gently turn patties over and bake for another 15 to 20 minutes. Burgers will be brown and crispy on the outside and a softer texture on the inside.

Your burgers are now ready. Tonight we had ours on buns with normal hamburger fixins. Had mayo on mine with lettuce, onion, tomato, and dill pickles. Yum!

Taste Tester Results: My favorite carnivore said the burgers had good flavor. He was proving that notion later when I caught him sneeking some nibbles from the leftover burgers. Always a good sign!