Green Veggie Burger
- 1 cup frozen peeled edamame, thawed
- ½ cup frozen peas, thawed
- 1 scallion, roughly chopped
- 5-6 sprigs of cilantro
- 7-8 leaves of fresh mint
- 1 serrano or jalapeno pepper, roughly chopped
- 1 clove garlic
- 1 inch peeled fresh ginger, roughly chopped
- 2 tablespoons chia seeds
- 1 tablespoon corn starch or rice flour
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons mirin or 1 tablespoon honey
- ½ teaspoon of salt
- Ground chia seeds into coffee grinder. Soak them into soy sauce, lime juice and mirin (or same amount of water). Let them stand for 10 minutes or until thick.
- Transfer edamame and peas in a microwave safe bowl. Cover with plastic wrap and cook in microwave for 5 to 7 minutes until edamame are soft but not mushy. Let the cool slightly.
- Transfer edamame and peas into a food processor bowl. Add cilantro, mint, scallion, green chili, garlic and ginger. Pulse everything until almost paste like consistency, leaving some texture.
- Combine edamame mixture, bloomed chia seeds, corn starch or rice flour into a mixing bowl. Season with salt (and honey) and mix. Divide into roughly four equal parts and form into burger patties. Transfer patties on to parchment or plastic wrap lined baking sheet or a plate and freeze them for at least 30 minutes.
- Heat oil in a non-stick pan and cook patties until golden brown on both sides, about 3 minutes on each side.
- Serve on a bun and toppings of your choice. Works well with wasabi mayonnaise.
Because the burger is made with chia seeds, it’s not firm enough for grilling. If you would like to grill it add an egg to make it firm. You can also add cooked quinoa for additional firmness.