Edamame, chickpeas, tart lemon juice, and fresh herbs are combined to form tasty burgers. They're paired with a herby green dressing made from coriander, mint, creamy tahini, garlic, and a squeeze lemon juice. These burgers are even more delicious when served on toasted sourdough buns with plenty of green dressing, lettuce, hummus, avocado, and sauerkraut. Don't forget the fries!

Herbed Edamame Chickpea Burgers [Vegan, Gluten-Free]





For the Burgers:

  • 2 cups frozen edamame, defrosted by running under warm water
  • 1 cup chickpeas, chopped
  • 1/4 cup chickpea flour (or flour of choice)
  • 2 spring onions
  • 4 cloves garlic
  • Juice of 1 lemon
  • 1 cup mushrooms
  • 1 tablespoon whole grain mustard
  • A handful coriander
  • A handful mint
  • A pinch of Himalayan salt
  • Black pepper, to taste

For the Green Dressing:

  • Juice of 1 lemon
  • 2 tablespoons tahini
  • A pinch sea salt
  • 1 garlic clove
  • Black pepper, to taste
  • A handful of fresh coriander
  • A handful fresh mint
  • 1/4 cup water


To Make the Burgers:

  1. Add all the ingredients to your food processor and pulse until you get a combined, but chunky consistency. Transfer into a bowl. Test the mix and if it’s quite wet, then add a little more flour.
  2. Shape the mixture into burger patties and pop on a plate. Store in the refrigerator to firm up for 30-60 minutes
  3. Heat a little oil in a frying pan on the medium-low heat.
  4. Coat the burgers in a little more flour then carefully place them in the frying pan (in batches, if you have a small pan).
  5. Cook for 7 -8 minutes, until the base is nice and brown. Flip the burgers carefully and cook for a further 5-6 minutes.

To Make the Dressing:

  1. Add all the ingredients to a food processor or mini chopper and pulse to combine.