Easy Edamame Mushroom Burgers with Rice & Chilli Flakes

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.

Ingredients:

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

Method:

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.

 

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