Edamame Burger

12 ingredients
5 steps

Ingredients

  • 2 cups (340 g) shelled and frozen edamame
  • 1 can (15 ounces, or 420 g) chickpeas, with liquid
  • 8 ounces (227 g) sliced mushrooms
  • 1/2 cup (65 g) finely ground raw cashews
  • 1/2 cup (60 g) nutritional yeast
  • 4 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon liquid smoke (optional)
  • 1 teaspoon Bragg's Liquid Aminos or soy sauce
  • Salt and pepper, to taste
  • 3 1/2 cups (420 g) chickpea flour
  • Oil, for frying

Directions

  1. 1
    Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.
  2. 2
    Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.
  3. 3
    Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.
  4. 4
    Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.
  5. 5
    Heat the oil in a saute pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.

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