After going vegetarian in my second year at university, I very quickly had to learn how to satisfy that desire for a juicy burger, so that I could have these on hand in the freezer after a night out when my house-mates were getting McDonald’s or ordering Domino’s. I found recipes online for black bean burgers and created a delicious recipe for these chickpea burgers, which find their way into my lunch box on a regular basis, usually alongside some veggies, quinoa/rice and a big dollop of my Homemade Hummus!
I love getting creative in the kitchen, so I figured if I can make such tasty burgers out of chickpeas, what about other pulses/beans? Like edamame? I got experimenting and the results seriously exceeded my expectations!
These have a slight kick from the chilli and are super high in protein and fibre, so make a much healthier alternative to your typical greasy burger dripping in oil! Whether you are veggie or not, give these a go for a fun alternative to whatever your regular burger might be.
1 tin edamame beans
140g chestnut mushrooms, finely chopped
3 tablespoons buckwheat flour
1/4 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon chilli flakes
2 teaspoons coconut oil
1 cup rice (I used white rice this time but any rice works well)
1 pinch of sea salt
1 teaspoon extra virgin olive oil
1. Boil 2 cups of water in a saucepan. When starting to bubble, add the rice and salt.
2. After 2 minutes, reduce the heat to a simmer, cover with a lid and leave for about 30 minutes, until all the water has been absorbed.
3. Drain and rinse the edamame beans, then roughly mash them in a bowl or lightly pulse in a food processor – but leave some chunks.
4. Heat 1 teaspoon coconut oil in a frying pan and add the chopped mushrooms and the oregano. Fry for 4 minutes then add the mushrooms to the bowl with the beans.
5. Add 2 tablespoons buckwheat flour, thyme and half the chilli flakes to the bowl and stir well.
6. Roll into 6 patties and dust with the last tablespoon of buckwheat flour.
7. Heat 1 teaspoon coconut oil in the frying pan and fry the burgers for 4 minutes on one side, then flip and fry for 3 minutes on the other side – you may need to do this in two batches if the pan isn’t big enough.
8. Assemble the rice in 2 bowls and top each bowl with 3 mini burgers. Drizzle half a teaspoon of olive oil over each bowl and sprinkle the remaining chilli flakes.
If you try my recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I absolutely LOVE seeing your recreations.