Large Pot or STAUB Dutch Oven. For instant pot recipe, click here.
Measuring cups
Mixing bowl
Food processor or blender
Frying pan
Stak Co Yellow pea soup mix1 package
water2 cups
vegetable broth2 cups
chickpeas, cooked 1 cup
green onion1
red pepper, diced 1/2
salt1/2 tsp
cumin1/4 tsp
turmeric1/4 tsp
red chili flakes 1/4 tsp
lemon, zest of1
garlic clove, chopped1
cilantro, chopped1/4 cup
flour, oat bran, chickpea flour1/4 – 1/2 cup
vegetable oil, for frying 

Stovetop Method:

  1. Combine one package of Pea Soup mix (360g) with 2 cups of water and 2 cups of vegetable broth and add to a large pot or dutch oven. For the instant pot recipe, click here.
  2. Cover and bring to a simmer. 
  3. Simmer covered for 1 ½ hours stirring occasionally.
  4. Drain any excess water once peas are done cooking and are tender. 
  5. Place into a food processor with all of the other ingredients except the flour and vegetable oil. 
  6. Pulse to coarsely grind the mixture. 
  7. Transfer to a mixing bowl and chill in the fridge for at least 15-20 min. 
  8. Taste and adjust the salt. 
  9. If the mixture is too wet to form patties, add a bit of the flour at a time, mixing gently to combine. 
  10. Form patties into balls and gently press flat. *optional: coat the patty in breadcrumbs for a crispier crust. 
  11. Pan fry over medium-high heat with a bit of oil for 3-4 minutes per side. 
  12. Place into burger buns, add toppings as desired and serve.


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