How good are leftovers? These were inspired by some left over pumpkin from dinner the other night. I simply boiled up some yellow split peas to add to the mixture making sure that they were extremely soft and in my case overcooked. But, you know it worked so I am quite pleased with myself.
Burgers are a great way to do an easy dinner and with the left over patties you can pop them in the freezer and get them out again to reheat for another meal. Winning. This mixture also goes really well as small little balls for the 1-year-old who can then dunk them into yogurt.
Here in Australia we are very particular about burgers and what goes on them. For me I must have beetroot on a burger otherwise it is not right. These days I prefer fresh grated over tinned (unless I have made it of course) which makes all the difference. Other fillings are roasted eggplant, grated carrot, homegrown tomatoes and lettuce along with some hummus or yogurt.
Do you have a favourite burger ingredient that you must have on a burger? Is it cheese?
- 2 cups Yellow Split Peas, over cooked, drained
- 3 cups Pumpkin, boiled, drained
- 1 tsp cumin seeds
- 1 tsp paprika
- ½ tsp coriander powder
- 1 onion, finely diced
- ¾ cup of flour
- Preheat oven to 180'c and line two baking trays with baking paper.
- Combine the yellow split peas and pumpkin in a bowl. Fry of the spices in a small skillet for 1 minute or until fragrant. Add them to the pumpkin mixture. Drizzle a little oil in the pan and add the onions and sweat until soft, stirring continually. Add them to the mixture along with the flour and give a good stir to make sure the flour is well incorporated.
- Divide the mixture out with a spoon on to the trays to form 8 patties. The mixture will still be a little soft but you can shape them with your spoon.
- Drizzle with a little olive oil and bake for 40 -50 minutes or until lightly golden.
- Serve immediately with your favourite burger fillings (eggplant, hummus, tomato, carrot, beetroot, lettuce)