Makes 10 fat burgers!
The idea is you can freeze the burgers and bag up in amounts that suit your family. Just cut squares of greaseproof paper to separate the burgers and put in freezer bags to use at a later date. You’ll be cooking them from frozen which makes these burgers super convenient.
300g Ginger Dahl (this is one of my recipes)
200g yellow split peas
300g garden peas
2 tablespoons fresh coriander
1 flax egg (see how to make up below)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 veg stock cube crumbled
Cook the yellow split peas for about 50 minutes until they are soft, keep topping up with water to avoid them drying out and sticking to the bottom of the pan. Also periodically skim off any foam with a spoon. Once the peas are soft drain and mash them in a food processor until smooth. Leave to completely cool and firm up (for speed you can put the peas in the fridge to firm up).
How to make a flax egg
1 tablespoon of flax meal (ground flax seeds) to 3 tablespoons of water makes 1 flax egg. Make up your flax meal (see below) and place in a bowl, add the water and whisk with a fork then put in the fridge for about 15 minutes, this will thicken it.
Making flax meal: In a dry grinder (or I use a vitamix) add 5 tablespoons flax seeds and whizz until powdered, this makes the flax meal. Store the ground flax in an airtight container for use in other dishes, I use flax egg in my Oat Cookies. Make sure you keep the flax meal in a fridge as it will go rancid if left in the warm.
Take peas out of the freezer and defrost slightly for 15 minutes, you don’t want them to fully defrost as it’ll make the mix too mushy. Add peas, ground coriander, cayenne, pepper, salt, fresh coriander and flax egg to a food processor and blend to a rough consistency.
Make up the breadcrumb mix by putting the breadcrumbs in a bowl and add the dried oregano and thyme and crumbled stock cube. Mix thoroughly.
Putting it all together
In a large mixing bowl add the Ginger Dahl and the cooled yellow split peas.
Add the pea mix and stir thoroughly. Put the burger mix in the freezer for about 1/2 an hour to firm up, it’ll be easier to make them into burger shapes this way.
Remove the burger mix from the freezer, make into burger shapes. Spread out the breadcrumbs on a board and coat each side of the burgers in the breadcrumbs.
Place each burger on a baking tray, covered in greaseproof paper and pop back into the freezer for 1/2 to 1 hour to freeze them. You’ll be cooking the burgers from frozen as they will hold their shape using this method.
Preheat the oven to 180c. Remove the burgers from the freezer. Brush each side of the burgers with some vegetable oil and place on a baking tray. Cook for 25-30 minutes until golden brown, turning once.
Cooks Serving Suggestion: serve with potato chips, salad and my Tomato and Red Pepper Salsa.