2 cloves Garlic (minced)
4–5 tbsp Breadcrumbs or Rolled Oats (for binding)
1 tbsp Soy Sauce (or Worcestershire sauce)
1 tsp Smoked Paprika
1 tsp Ground Cumin
1–2 tbsp Neutral Cooking Oil
Pinch of Sea Salt & Black Pepper
method
Cook the Peas: Bring a pot of salted water to a boil. Add the rinsed naked yellow peas and simmer for 35–45 minutes until they are completely tender but not entirely dissolved. Drain them very thoroughly and let them cool slightly.
Sauté the Aromatics: While the peas are cooking, heat a splash of oil in a frying pan over medium heat. Add the finely diced onion and cook for 3–4 minutes until soft. Add the minced garlic and the finely diced portobello mushrooms.
Cook Out the Moisture: Cook the mushroom mixture for 5–7 minutes until the mushrooms have released their water and the pan is quite dry (this is the secret to a burger that doesn't fall apart!). Stir in the smoked paprika, ground cumin, and soy sauce. Cook for 1 more minute, then remove from the heat.
Mash the Base: Place the cooked, well-drained peas into a large mixing bowl. Use a potato masher or the back of a sturdy fork to roughly smash them. You want a mix of smooth paste and some whole, textured pieces.
Build the Dough: Fold your savory mushroom and onion mixture into the smashed peas. Add your breadcrumbs (or oats) a tablespoon at a time, mixing until the dough feels tacky and holds its shape when squeezed together.
Shape and Chill: Divide the mixture and form it into 4 thick burger patties. If you have the time, place them on a plate and chill in the fridge for 20 minutes—this helps them firm up beautifully for frying.
Fry the Burgers: Heat a tablespoon of oil in a frying pan over medium heat. Fry the patties for 4–5 minutes on each side until they have a deeply golden, crispy crust and are heated all the way through.