I first tried a chickpea edamame burger at Mad Chef Cafe, here in Courtenay. Ever since, I have been trying to recreate their recipe. It's just so good! While my version is definitely different then theirs, I don't mind it. This one is thicker and and Mad Chef's is thinner and more fragile. I think the amount of flour and the arrowroot powder helps bind and keep this a hefty burger. I have layered the mixture for extra texture and it makes a big difference. Excellent with a garden salad and beet mango dressing!
I hope you enjoy this!!
Ingredients
2 cups cooked chickpeas, rinsed and drained
16 oz edamame (measurement with shells on. De-shell before using. About 1.3-1.5 cups)
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini (sesame seed paste)
salt and pepper, to taste
1 clove of garlic
2 tbsp onion powder
1/4 cup minus 1 tbsp flour (garbanzo bean flour or rice flour)
1 tbsp arrowroot powder (for binding- use regular flour if you don't have)
1 tbsp flax + 3 tbsp warm water
Directions
1. Grind flax and add to a bowl with water, stir and allow to sit until it forms a flax "egg."
2. With food processor running, drop in garlic clove. It should mince.
3. Add 1/2 cup of chickpeas and 1/4 of the edamame to the food processor. Mix until crumbly and still a wee bit chunky.
4. Transfer mixture to bowl.
5. In food processor, add remaining chickpeas (1.5 cups) 1/2 of the edamame and the flour mixture. Mix until combined. Add flax egg, lemon juice, tahini and 1 tbsp of olive oil. Add onion powder, salt and pepper, to taste. (I like it with a lot of pepper!) Pulse to incorporate.
6. Transfer mixture to bowl with previous mixture. Stir well to incorporate. Doing it this way allows different textures. If the mixture is too stiff, add the remaining 1 tbsp of oil.
7. Stir in remaining edamame, whole. The mixture will have different sized chunks and a good texture by layering it this way.
8. Add a small amount of olive oil to frying pan and heat on medium-high. With wet hands, shape mixture into thin patties and place on frying pan. Cook for about 7 minutes and flip. With the back of the spatula, squish the patties down. (Unless they are already thin enough.) Cook for another 7 minutes, or until done.
9. Pair with salad or eat on a bun and enjoy this unique flavour combination!
I hope you enjoy this!!
Ingredients
2 cups cooked chickpeas, rinsed and drained
16 oz edamame (measurement with shells on. De-shell before using. About 1.3-1.5 cups)
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini (sesame seed paste)
salt and pepper, to taste
1 clove of garlic
2 tbsp onion powder
1/4 cup minus 1 tbsp flour (garbanzo bean flour or rice flour)
1 tbsp arrowroot powder (for binding- use regular flour if you don't have)
1 tbsp flax + 3 tbsp warm water
Directions
1. Grind flax and add to a bowl with water, stir and allow to sit until it forms a flax "egg."
2. With food processor running, drop in garlic clove. It should mince.
3. Add 1/2 cup of chickpeas and 1/4 of the edamame to the food processor. Mix until crumbly and still a wee bit chunky.
4. Transfer mixture to bowl.
5. In food processor, add remaining chickpeas (1.5 cups) 1/2 of the edamame and the flour mixture. Mix until combined. Add flax egg, lemon juice, tahini and 1 tbsp of olive oil. Add onion powder, salt and pepper, to taste. (I like it with a lot of pepper!) Pulse to incorporate.
6. Transfer mixture to bowl with previous mixture. Stir well to incorporate. Doing it this way allows different textures. If the mixture is too stiff, add the remaining 1 tbsp of oil.
7. Stir in remaining edamame, whole. The mixture will have different sized chunks and a good texture by layering it this way.
8. Add a small amount of olive oil to frying pan and heat on medium-high. With wet hands, shape mixture into thin patties and place on frying pan. Cook for about 7 minutes and flip. With the back of the spatula, squish the patties down. (Unless they are already thin enough.) Cook for another 7 minutes, or until done.
9. Pair with salad or eat on a bun and enjoy this unique flavour combination!
No comments:
Post a Comment