3 years ago

Seeded Edamame Burgers
[Vegan]

Author Bio

Goodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle... Read More

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Seeded Edamame Burgers [Vegan]

Six 6-inch burgers

Dairy Free

Vegan

Here’s a burger that may sound strange, given that it’s studded with sesame seeds, sunflower seeds, and apple, and seasoned with soy sauce. But it’s unexpectedly delicious, and its inspiration is a salad I regularly make that utilizes this same assortment of ingredients. It’s sweet, savory, and refreshing. I sometimes...

Credit line: Recipe from Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers—Plus Toppings, Sides, Buns, and More © Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

2 tablespoons hulled raw sunflower seeds
1 tablespoon raw sesame seeds
1 cup (115 g) frozen shelled edamame
2 1/2 tablespoons ground flaxseed or flax meal (from 1 tablespoon whole seeds)
1 1/2 cups (300 g) cooked brown rice
1 apple, peeled, cored, and coarsely grated or finely chopped
2 teaspoons cornstarch, potato starch, or arrowroot powder
1 teaspoon molasses
2 teaspoons soy sauce or tamari
1 teaspoon toasted sesame oil
A few grinds of black pepper
2 tablespoons olive oil

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How to Prepare Seeded Edamame Burgers [Vegan]

Toast the sunflower seeds in a dry skillet over medium-low heat until lightly browned and fragrant, about 5 minutes, swirling the pan periodically. Transfer to a heat-safe plate. In the same pan, toast the sesame seeds until golden brown and fragrant, swirling or stirring constantly to avoid overcooking and uneven browning. Transfer to the plate with the sunflower seeds.
Meanwhile, bring a saucepan of water to boil, and season it generously with salt. Add the edamame and cook for about 3 minutes (or according to package directions), until tender. Strain and rinse under cold water.
Whisk together the flaxseed and 3 tablespoons water. Let stand for about 5 minutes, until thickened.
In the bowl of a food processor, combine the toasted seeds, the edamame, and the flaxseed mixture with the rice, apple, cornstarch, molasses, soy sauce, sesame oil, and pepper. (If you don’t have a food processor, you can finely grind the seeds with a mortar and pestle or spice mill and thoroughly mash the edamame by hand, then combine with the remining ingredients; if going this route, grate the apple rather than dice it.) Shape into 6 portions, about 1/3 cup (60 g) each.
To cook, warm a wide skillet over medium heat, then add the oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch/25 cm skillet), allowing plenty of space between. Use a metal spatula to flatten them out to a thickness of about 1/2 inch (1.25 cm), and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.