Split Pea-Barley Burger With Quick Pickled Onions

• 1/2 cup dried split peas
• 1/4 cup dried barley
• 1 1/2 cups vegetable stock
• 1 cup apple cider vinegar
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 1 large red onion, sliced thin
• 1 teaspoon olive oil
• 1/2 cup grated carrot
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 cup breadcrumbs
• 1/4 cup parsley, chopped
• 1 egg, beaten
• 4 burger buns

1. n a small pot over medium heat, toast split peas and barley for 1-2 minutes. Then add stock, bring to a boil, cover, reduce heat to medium-low and cook for 20-25 minutes until tender. Let cool.
2. Meanwhile, whisk vinegar, salt, sugar and 2 cups water in a medium bowl until everything is dissolved. Add onion slices and let sit at room temperature for 1 hour.
3. In a skillet over medium heat, saute grated carrot in EVOO until soft, 2-3 minutes. Add garlic, tomato paste, cumin, oregano, and chili powder. Cook 1-2 minutes, then remove from heat.
4. In a large bowl, add split pea-barley mixture, carrot-spice mixture, breadcrumbs, parsley and egg and mix well. Refrigerate at least 1 hour or overnight.
5. Form into four patties and saute in a skillet coated with cooking spray over medium heat, about 3-5 minutes per side.
6. To assemble, add burger to bun, top with drained pickled onions, and any other favorite condiments.

peas, barley, vegetable stock, apple cider vinegar, kosher salt, sugar, red onion, olive oil, grated carrot, garlic, tomato paste, ground cumin, oregano, chili powder, breadcrumbs, parsley, egg, buns

Taken from food52.com/recipes/35376-split-pea-barley-burger-with-quick-pickled-onions (may not work)