Ingredients

• 1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• Kosher salt and freshly ground black pepper
• 2 teaspoons minced garlic
• 4 ounces mushrooms, sliced
• 3 cups vegetable broth
• 1 cup dry split peas, picked and rinsed
• 1/2 cup dry brown rice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3/4 cup plain dry bread crumbs, plus 1/4 cup for coating

Instructions

1. Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
2. Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
3. Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
4. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.