Split Pea Barley Burger with Quick Pickled Red Onions
These hearty vegetarian burgers combine protein-rich split peas and nutty barley for a satisfying meat alternative with exceptional texture. The legume-grain base is enhanced with aromatic spices like cumin and oregano, while quick-pickled red onions add bright acidity that cuts through the earthy flavors. Perfect for weeknight dinners or casual entertaining, these burgers hold together beautifully and offer a wholesome alternative that even meat-eaters will appreciate. The pickling process takes just an hour, making this an accessible recipe for home cooks seeking nutritious, flavorful plant-based meals.
Ingredients
- ½ cup dried split peas
- ¼ cup dried barleyquinoa1:1gluten-freefaster cookinggluten-free
reduce cooking time
- 1 ½ cups vegetable stock
- 1 cup apple cider vinegar
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 1 large red onion, sliced thin
- 1 teaspoon olive oil
- ½ cup grated carrot
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ cup breadcrumbs
- ¼ cup parsley, chopped
- 1 egg, beaten2 tablespoons ground flaxseed mixed with 6 tablespoons water1:1veganeggs-free
for binding
Full guide → - 4 burger buns
Instructions
- 1
Toast split peas and barley in a small pot over medium heat for 1-2 minutes
- 2
Add stock, bring to a boil, cover, reduce heat to medium-low and cook for 20-25 minutes until tender then let cool
- 3
Whisk vinegar, salt, sugar and 2 cups water in a medium bowl until dissolved
- 4
Add onion slices to vinegar mixture and let sit at room temperature for 1 hour
- 5
Sauté grated carrot in olive oil in a skillet over medium heat until soft for 2-3 minutes
- 6
Add garlic, tomato paste, cumin, oregano, and chili powder and cook 1-2 minutes then remove from heat
- 7
Mix split pea-barley mixture, carrot-spice mixture, breadcrumbs, parsley and egg in a large bowl
- 8
Refrigerate mixture at least 1 hour or overnight
- 9
Form into four patties and sauté in a skillet coated with cooking spray over medium heat for 3-5 minutes per side
- 10
Assemble burgers on buns and top with drained pickled onions and desired condiments
Tips
Let the cooked grain mixture cool completely before mixing to prevent the egg from scrambling and ensure better binding.
Refrigerate the burger mixture for at least an hour to help the patties hold their shape during cooking.
Use a cooking spray or minimal oil when cooking the patties to prevent sticking while maintaining a crispy exterior.
Good to Know
Cooked patties can be stored in refrigerator for up to 3 days or frozen for up to 3 months.
Burger mixture can be prepared up to overnight in advance before forming patties.
Serve immediately while hot with pickled onions and favorite burger condiments.
Common Mistakes
Don't skip cooling the grain mixture to avoid scrambling the egg when mixing.
Avoid skipping the chilling step or patties may fall apart during cooking.
Substitutions
Vegan Options
for binding
Full guide →Gluten-Free Swaps
FAQ
Can I make these burgers ahead of time?
Yes, you can prepare the burger mixture up to overnight in advance and store it covered in the refrigerator before forming and cooking the patties.
What if my patties are falling apart while cooking?
Make sure the mixture was properly chilled for at least an hour and use minimal oil or cooking spray. The egg and breadcrumbs help bind everything together.
How long do the pickled onions keep?
The quick pickled onions will keep in the refrigerator for up to one week stored in their pickling liquid in a covered container.