This recipe came about accidentally… because I overcooked a big batch of split green peas and couldn’t bare to let them go to waste. Turns out that overcooked peas, beans, or lentils make really nice veggie burgers because the mush helps to hold them together and to create a really nice, moist texture.
I started by cooking 1 cup of brown rice and 2 cups of dry split green peas in the rice cooker with 4 cups of low sodium veggie broth and 2 cups of water. This took over an hour on the brown rice setting, which was perfect for the rice and way too long for the peas. Happy accident.
(I use a similar base recipe for other veggie burgers too legumes + rice/oats + onions + seasoning)
Curry Veggie Burger Recipe
2 cups rice and veggie mix
⅓ cup chickpea flour
1 tsp each of curry powder, cumin, turmeric, and salt
Cracked black pepper to taste
½ Tbsp Braggs liquid aminos
1 Tbsp red curry paste
½ onion + 2 cloves garlic, diced and sauteed
Enough water to bring the burgers together, but not too wet.
Drizzle of olive oil
Add all the ingredients but the water into a bowl.
Add the water slowly until the “dough” comes together but isn’t too wet. *If you do end up adding too much water that it gets sloppy, you can add in some quick oats to soak up some water and help bind the burgers together better. I had to do this with about ¼ cup of oats because I accidentally dropped my whole measuring cup of water into the bowl.
Let sit in fridge for about 10-15 minutes.
Preheat a pan over medium to medium-high heat. Add just a bit of oil to the pan.
Form the burger “dough” into patties and add to the pan. Cook until browned (3-5 minutes) and flip to cook other side until desired brownness.
Serve with favorite toppings. I suggest hummus and dijon mustard. Yum!
This is my style of recipe. Dump it in a bowl, cook it up. I tend to cook haphazardly anyways, so this is perfect. It’s also a really satisfying, healthy, and nourishing meal.