1/2 cup chopped onion
Sea salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, diced (portobello)
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
3/4 cup plain dry bread crumbs, plus 1/2 - 1 cup for coating (panko)
Add the broth, peas, and rice to a soup pan. Turn the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
Remove from the heat and gently pour the sauteed vegetables and cooked peas and rice into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
Add the egg and mix together well. Shape the mixture into patties and dredge on each side in the remaining bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. You might have to add more olive oil on each batch. Serve immediately.