 |
Get in my belly!
|
Yep, green burgers. This is my first attempt at an edamame burger...it firmed up quite nicely and fried up nice and crispy. Thankfully so, since this recipe made 16 patties! I fried up 6 tonight, and then froze the rest. I'm gonna try baking them as well (less fat, ya know?) Oh, and feel free to half the recipe if you don't need 16 patties!
Edamame Burgers
Ingredients:2 cups of shelled and frozen edamame
1 15oz can garbanzo beans, with the liquid
1 8 oz package of sliced mushrooms (about 2 cups)
1/2 cup finely ground raw cashews
1/2 cup nutritional yeast
4 cloves garlic
1/2 tsp ground cumin
1/4 tsp liquid smoke (optional)
1 tsp Bragg's Liquid Aminos (or soy sauce)
+/- 3 1/2 cups besan flour
Sea Salt and fresh cracked pepper to taste
Oil for frying
Directions:
Place the frozen edamame and the entire can of garbanzo beans, including the liquid in a saucepot to warm. This step is to defrost the edamame, if you use fresh or precooked edamame, you can skip this entire step. Place all ingredients, except the flour and oil into a food processor and puree until smooth. Into a large mixing bowl, pour the contents of the food processor. Slowly add the flour until a thicker consistency is formed. I originally started with 2 cups of flour, but ended up needing 3 1/2 to get the right consistency. Place the entire bowl in the fridge for 20-30 minutes to stiffen up and make it easier to handle when forming the patties. Form into to burger patties. Fry until golden brown on both sides. Freeze any uncooked patties between layers of wax paper.
Yield: 16 patties
 |
| All pattied up and ready to cook! |
 |
| In the frying pan, almost ready! |
 |
| Draining off the excess oil. |
 |
| Wouldn't be a burger without a big ol' schmear of Vegenaise! |
5 comments:
Hi Joni! Nice burgers, I got myself some Besan flour(finally), but I don't know how long to bake these, and at what temperature.
I had some shelled edamame in the freezer that I bought on accident and I figured this would be a great recipe to try it with! I just started a blog, and this is one of the first recipes I blogged about. I love all your stuff, keep it coming!!
I found I had to add even more besan than you did (and still I only had dough that could barely be formed into burgers). The result was burgers that were, indeed, very firm, but they didn't taste of much else than besan. Oh well. The next time I would not add any liquid from the beans.
What can we subsitute for besan? My WF doesnt carry it.
Thanks!
Cheryl
Besan is just another word for chickpea or garbanzo bean flour...Bob's red mill makes one, or try the international aisle of your local supermarket. If you still can't get your hands on it, try half whole wheat and half AP flour, the taste won't be as "green," and it will no longer be GF, but it will work.
Post a Comment