There are so many great flavors going on in this burger you are going hard pressed to keep track of them all. The edamame and black bean patties proved a substantial base and the vegan soy mayo gives the burgers a light creamy finish. These burgers will make their way onto your list of go-to recipes in no time.
Edamame Black Bean Burgers With Soy Mayo [Vegan, Gluten-Free]
For the Patties:
- 1/2 yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 15.5-ounce can black beans, drained and rinsed
- 1 cup gluten-free quick cook oats
- 1/2 cup bread crumbs (gluten-free if needed)
- 3/4 cup shelled edamame
- 2 tablespoons spicy brown mustard
- 2 tablespoons soy sauce or tamari
- A pinch of salt and pepper
For the Mayo:
For the Toppings:
- 6 burger buns (gluten-free if needed)
- 1 jalapeño, sliced
- 1 red onion, sliced
- 1-2 cups arugula
- Spicy mustard
To Make the Patties:
- Add your onion and garlic to a small pan over medium heat. Add a tablespoon of water and saute them until the vegetables start to soften.
- Add the vegetables to a blender or food processor and pulse them 2-3 times until they're combined, but not total mush.
- Add your beans to a large bowl and mash them with a potato masher or a fork until about half of the beans are mashed and the other half are still intact.
- Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir it to combine.
- Line a baking sheet with parchment paper.
- Form the mixture into 6 balls and flatten them into patties. Put patties on baking sheet and place them in the freezer for at least an hour.
To Make the Mayo:
- Combine the ingredients in a small bowl and stir them to combine. Place this in the fridge until you're ready to use it.
To Make the Burgers:
- Heat a pan over medium heat and coat it with non-stick spray.
- Add the frozen patties and cook them they're until browned and warmed through. This should take about 6-8 minutes per side.
- Assemble burgers with ingredients under the toppings section.