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Split Pea-Barley Patties with Roasted Apples & Pancetta For a Crowd
Yield 360 oz. 60 each 6 oz. patties or up to 360 fritters
Prep Time: 90 minutes
Cook time: 1 hour plus 30 minutes for browning the patties
Cook the Barley
Yield 1.8 Gallon.
Prep Time: 3 minutes
Cook Time: 45 minutes – 1 hour
2 ½ qt. pearl barley
2 gallons + 3 c. stock or water
2 ½ qt. split peas
6 qt. + 1 c. stock or water
10 bay leaves
Add all in an 8 qt. pot, bring to a boil. Turn down to medium low, cover and cook for 1 hour, until tender but not mushy. If there is any leftover liquid after cooking strain split peas before adding to the base mixture below.
TIP: Reduce cooking time by soaking split peas for an hour first. They will cook in under 45 minutes when soaked.
Split Pea Barley Burgers (Base recipe)
Yield 320 oz. 60 each 5 oz. patties or up to 320 fritters
Prep Time: 20 minutes
Cook time: 5 minutes total cook time for the patties, 20 minutes to cook off the entire batch
5 qts. cooked split peas
1.8 gal. cooked pearl barley
c. shallots, minced
2 ½ qt. onions, ¼” diced
2 ½ qt. apples, ¼” diced
5 c. bacon or pancetta fine diced and sautéed until fully rendered
¾ c. garlic, minced
¾ c. thyme, minced
1 ¼ c. parsley, minced
10 large eggs
2 ½ c. all-purpose flour
2 ½ c. bread crumbs or panko for the base
5 qts. panko bread crumbs or corn meal for rolling the patties
1/3 c. lemon zest
5 c. canola or vegetable oil (1T. for cooking the base and the rest used to cook the patties)
While the split peas and pearl barley are cooking, prep the base ingredients above. In a large sauté pan over medium heat add 1 tablespoon of the cooking oil and render the diced bacon until the fat is translucent and the meat is cooked but not crispy, about 5 minutes. Add the diced onions and shallots with 1 teaspoon salt and sauté for 3 minutes or until onions are translucent. Add the diced apples and thyme and sauté 3 minutes more. Then add garlic and finish cooking until apples are just caramelized. In a large mixing bowl add the sautéed apple-onion-bacon mixture along with the cooked split peas, barley, lemon juice and zest, parsley and season with salt and fresh ground pepper to taste. Mix all ingredients together until well combined. Once the base is seasoned, add 10 eggs, 2 ½ cups bread crumbs or panko and 2 1/2 cups AP flour, incorporate well into the base. Cook a small patty to ensure the base is seasoned well. Roll in bread crumbs or cornmeal and pan fry until golden brown on each side, about 5 minutes.
Regardless of the final application, portioning and dredging in either cornmeal or panko bread crumbs is key to ensure a consistent final cake. Panko is ideal for deep frying and also works well for pan frying. Cornmeal is ideal for pan frying giving the patties a supper crispy golden exterior. Portion scoops work well for this task if you have one available however you can use your hands just be mindful to make the balls consistent in size. Make them into balls, then roll in crumbs, a pie tin works well for this task. Flatten the balls to about ½” thick and continue until all patties are formed. You could freeze them at this point, see tip below or go ahead and cook them off. Deep fry at 350 degrees until golden brown all around. Float them in the fryer and put the basket on top of the patties to submerge the patties, or simply flip them half way through cooking. In a large skillet on medium heat, add canola or grapeseed oil or even bacon fat. Cook on each side for 3-5 minutes, until both sides are golden brown. Drain patties on paper towel or grocery bag. If you are serving these as an appetizer, they will hold well in a 250 degree oven on a cooling rack placed on a sheet pan until ready to serve.
Make the base one day ahead then form patties the next day.
They hold together better when cold when forming into patties.
Just be sure to cook off another taster to ensure they are well seasoned.
They can be frozen with portion paper between, or individually on a sheet pan then stored for a few months for easy and delicious meals in a hurry.
version, replace all-purpose flour and panko in the base with ½ cup chick pea flour and an extra egg.
version, simply omit the bacon and double the garlic in the base.
If you love garlic, double the garlic even if you are using bacon.
These can be enjoyed for breakfast, lunch or dinner!
They are great as a replacement for a traditional burger with conventional fixings of lettuce, tomato and sweet onion.
Turn the same old breakfast up 10 notches and add a poached egg to a crispy barley split pea burger and you just put energy into your day~!
Serve them for appetizers as sliders to satisfy a crowd, or as a croquette or fritter with your favorite dipping sauce.
Sriracha or a curry aioli would be a great sauce choice as would a guacamole topping.
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