Split Pea and Carrot Burgers

Name: Split Pea and Carrot Burgers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (375 ml) split peas, cooked and drained, cooked until very soft and mostly broken down, any excess liquid drained; 3 whole (300 g) medium carrots, peeled and finely grated; ½ whole (85 g) medium yellow onion, finely diced; ¼ cup (60 ml) vegetable broth, unsalted or low-sodium; ¾ cup (60 g) old-fashioned rolled oats; 2 whole (10 g) garlic cloves, minced; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) smoked paprika (optional); 2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp for sautéing onions, 1 tbsp for pan-frying; 1 tbsp (15 ml) extra-virgin olive oil, for serving (optional)

From the MyKitchenBank Kitchen

Hearty, fiber-rich vegetarian burgers made from cooked split peas, grated carrots, and oats. Held together with a binding of sautéed onions and vegetable broth, these patties are pan-fried until golden and crispy on the outside while staying tender within. Naturally nutty and slightly sweet, they're perfect served on toasted buns with your favorite toppings.

Prep: 20 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 4 burgers (about 4 oz / 115 g each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cups (375 ml) split peas, cooked and drained, cooked until very soft and mostly broken down, any excess liquid drained
3 whole (300 g) medium carrots, peeled and finely grated
½ whole (85 g) medium yellow onion, finely diced
¼ cup (60 ml) vegetable broth, unsalted or low-sodium
¾ cup (60 g) old-fashioned rolled oats
2 whole (10 g) garlic cloves, minced
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) smoked paprika (optional)
2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp for sautéing onions, 1 tbsp for pan-frying
1 tbsp (15 ml) extra-virgin olive oil, for serving (optional)

Equipment (7)

Small saucepan with lid
9-inch (23 cm) nonstick or cast-iron skillet
Box grater or food processor
Medium mixing bowl
Wooden spoon
Measuring cups and spoons
Kitchen scale (optional but helpful)

Steps

Before you start

Measure all ingredients before starting—this recipe moves quickly once you begin cooking
If using dried split peas, cook them ahead until very tender; canned split peas work too (drain and rinse well)
Have a 9-inch (23 cm) skillet ready for pan-frying

1
Sauté onions and garlic
- Heat 1 tablespoon (15 ml) olive oil in a small saucepan over medium heat.
- Add the diced onion and cook for 4–5 minutes, stirring often, until softened and lightly golden at the edges.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Remove from heat and let cool slightly.
+ Show details− Hide details
Ready when: Onions are soft and translucent with light golden edges; garlic is fragrant
Tip: Don't skip cooling the onion mixture—adding hot ingredients to the burger mixture can make it harder to form firm patties
2
Combine burger ingredients
- In a medium mixing bowl, combine the cooked split peas, finely grated carrots, old-fashioned oats, cooled onion mixture, vegetable broth, kosher salt, black pepper, cumin, and smoked paprika (if using).
- Stir with a wooden spoon until all ingredients are evenly distributed and the mixture is cohesive but still somewhat chunky.
- The mixture should hold together when squeezed but shouldn't be completely smooth.
+ Show details− Hide details
Ready when: All ingredients are mixed evenly; the mixture is moist and holds together when squeezed
Tip: If the mixture seems too wet, add 1–2 more tablespoons (8–16 g) of oats. If it's too dry, add 1 tablespoon (15 ml) more vegetable broth
3
Chill mixture
- Cover the bowl and refrigerate the burger mixture for at least 30 minutes.
- This resting time allows the oats to absorb moisture and helps the patties hold their shape during frying.
+ Show details− Hide details
Tip: You can chill the mixture for up to 2 hours if needed; a firmer mixture is easier to shape
4
Shape patties
- Remove the mixture from the refrigerator.
- Divide into 4 equal portions (about 115 g / 4 oz each).
- Working with one portion at a time, gently pack it into a compact patty about 3.5 inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place each finished patty on a clean plate.
- The patties should feel firm but still slightly moist on the surface.
+ Show details− Hide details
Ready when: Four uniform patties, compact and stable enough to hold their shape
Tip: Wetting your hands slightly helps prevent the mixture from sticking, but excess water can make the patties fall apart—use just a light mist
5
Pan-fry first side
- Heat 1 tablespoon (15 ml) olive oil in a 9-inch (23 cm) nonstick or cast-iron skillet over medium-high heat until shimmering (about 1 minute).
- Carefully place the patties in the hot skillet without crowding—they should fit with a little space between them.
- Fry for 5–6 minutes without moving them, until the bottom is deep golden brown and crispy.
+ Show details− Hide details
Ready when: Bottom is deep golden brown and releases easily from the pan with a gentle push
Tip: Resist the urge to move the patties—they need that uninterrupted contact with the hot pan to develop a proper crust
6
Pan-fry second side
- Using a thin spatula, carefully flip each patty.
- Fry for another 5–6 minutes on the second side until golden brown and crispy.
- The burgers should feel firm and hold their shape when you gently press them with the spatula.
+ Show details− Hide details
Ready when: Both sides are deep golden brown; patties are firm and hold their shape
Tip: If the patties are browning too fast, reduce heat to medium; if they're cooking too slowly, increase to medium-high
7
Rest and serve
- Transfer the cooked patties to a plate and let them rest for 2–3 minutes.
- This allows them to firm up and makes them less likely to fall apart when serving.
- Serve warm on toasted buns with your favorite toppings such as lettuce, tomato, pickles, and condiments.
+ Show details− Hide details
Ready when: Patties have set and feel completely firm when pressed gently
Tip: Serve immediately while still warm for the best texture; cold burgers are more likely to crumble

Good to know

Tips

Don't skip the 30-minute chill: it makes a huge difference in how well the patties hold together during cooking
For extra crust appeal, press the finished burgers gently with the spatula as they cook—this increases contact with the hot pan
If your split peas were canned, rinse and drain them very well to remove excess starch, which can make the mixture too wet
Serve on sturdy, toasted buns that won't fall apart under the weight of the burger and toppings

Make ahead

You can make the burger mixture up to 1 day ahead: prepare through step 2, cover, and refrigerate. You can also freeze uncooked patties (shaped in step 4) for up to 3 months; fry directly from frozen, adding 2–3 minutes to each side's cooking time.

Storage & reheating

Cooked burgers keep covered in the refrigerator for 3–4 days. Reheat gently in a 350°F (175°C) oven for 10 minutes to restore crispness, or warm in a skillet over medium heat for 2–3 minutes per side. Uncooked patties freeze for up to 3 months; thaw in the refrigerator before frying, or fry directly from frozen (add 2–3 minutes per side).

Substitutions

split peas, cooked and drained → Cooked lentils (brown or green) or mashed chickpeas. Use the same volume; lentils create a slightly earthier flavor, chickpeas are milder and sweeter
old-fashioned rolled oats → Panko breadcrumbs or finely crushed crackers. Use the same volume; breadcrumbs create a lighter texture, less fiber
medium carrots → Grated zucchini or sweet potato. Use the same volume; zucchini adds moisture (drain well in a towel if using), sweet potato adds sweetness
ground cumin → Ground coriander or dried thyme. Use the same amount; coriander adds citrus notes, thyme adds earthiness