Comments on: Crispy Split Pea Burgers

By: Kristin

Kristin — Thu, 11 Feb 2010 18:19:22 +0000

Celeste . . . I think green lentils would probably work just fine. I actually was going to use green lentils but when I pulled my bag out of the pantry, it was split peas! Opposite problem! Give it a try and let me know.

By: Celeste

Celeste — Thu, 11 Feb 2010 18:10:54 +0000

Shoot, I bought green lentils instead of split peas at the store, have you tried them with lentils?

By: Kristin

Kristin — Wed, 03 Feb 2010 22:39:43 +0000

Panko would be great, Kelly. I didn’t use them b/c I’m not doing gluten, but I’m sure they would work beautifully. The cornstarch, however, does a great job for crunchiness.

As far as the dressing goes, I generally do a combo of mayo, ketchup, a little milk or water to thin it a bit, finely chopped onion, finely chopped pickle or relish, capers, S and P, a little bit of cayenne, and some chopped fresh parsley. Next time I make it, I’ll figure out proportions. Sorry!

By: kelly croce sorg

kelly croce sorg — Wed, 03 Feb 2010 22:03:23 +0000

yum yum yum!! do you think some panko on the outside would work or no? love that crunch. i’m defo making these. do you have a “dressing” recipe? xo

By: Kristin

Kristin — Fri, 29 Jan 2010 18:45:21 +0000

Celeste … the cornstarch acts as a binder in the burger and then creates a crispy crust on the outside when it is fried. You could use any kind of flour or starch. Might need to add a little extra flour (esp. in the burger mixture) if substituting though …

I have been using more corn starch or tapioca starch since I’ve been off wheat and I actually like the crust better than flour when frying — gets very crispy.

By: Celeste

Celeste — Fri, 29 Jan 2010 18:32:04 +0000

Just curious, what does the cornstarch do for the patties? I have never used it for anything other than thickening things, but see it is in the patties and on the outside too…Thanks!

By: carolyne

carolyne — Fri, 29 Jan 2010 03:10:22 +0000

Gorgeous. Can’t wait to try these.

By: beth

beth — Fri, 29 Jan 2010 02:48:12 +0000

Yum…this looks like a great meatless/good protein dish! As for gluten free pasta, we really like Tinkyada (it has a bunny on the packaging). The thing I’ve learned with gluten free pasta…I don’t really like it for leftovers…it’s best eaten the first instance of cooking.

By: Dana CK

Dana CK — Fri, 29 Jan 2010 02:32:37 +0000

This is FULL of win! Easy, yummy, and tasty. We’ll have to make it this weekend.

Thanks!