Edamame Burger

Ingredients for Edamame Burger

• 475ml (340 g) shelled and frozen edamame

• 1 can (425g , or 420 g) chickpeas, with liquid

• 230g (227 g) sliced mushrooms

• 120ml (65 g) finely ground raw cashews

• 80g (60 g) nutritional yeast

• 4 cloves garlic

• 1/2 teaspoons ground cumin

• 1/4 teaspoons liquid smoke (optional)

• 1 teaspoon Bragg's Liquid Aminos or soy sauce

• Salt and pepper, to taste

• 850ml (420 g) chickpea flour

• Oil, for frying

How to make Edamame Burger

Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.

Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.

Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.

Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.

Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.