It's not easy to find complete sources of vegetable protein without ingesting way too much carbohydrate. Edamame beans contain the highest source of complete plant protein without being too carb-heavy. In this recipe Dylan and Nicci show us how to cater to both vegan and non vegan tastes.
INGREDIENTS - BURGER
1 cup, Millet -soaked
2 cups, Edamame beans - shelled and steamed
100ml Cold water
1 tsp sea salt
1 tsp crushed black pepper
1 Carrot, grated
1 inch ginger, chopped
2 cloves garlic, crushed
2 cups Panko crumbs
Aquafaba (liquid from chickpeas)
Mayonnaise
Burger buns of your choice
INGREDIENTS - SALSA
1 small pineapple, diced
1 Serrano chili, chopped
1 large radish, sliced
1 Tomato, chopped
Juice and zest from 1 Lime
METHOD
Put your oven on to 200 degreed Celsius.
Prepare a baking tray with baking paper and grease with good quality olive oil.
Place all your burger ingredients in a food processor, adding the aquafaba last.
Blend until the mixture can be shaped into a patty, don’t go so far as to liquify the ingredients.
If you are making a non vegan burger you may add an additional egg to the mixture instead of the aquafaba to bind.
Once you've shaped the burger patties you can coat them with additional panko crumbs.
When ready, place on the baking tray.
The burgers will take 15 to 20 minutes t cook thoroughly, depending on thickness,
Turn them over half way thought the cooking process.
In the mean time, prepare the salsa by combining the chopped pineapple, chilli, chopped tomato, radish and lime juice and zest. Add an additional tablespoon of olive oil, with salt and pepper to taste.
Serve your burgers on a bun of your choice or on its own simply with the salsa.
For the non plant based option , add a fried egg and a couple of rashers of grilled bacon
Please note - this recipe was created by Dylan Jonsson of EthicalEats. Please do not copy, replicate or distribute without his written consent. Copyright subsists.
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