#TASTYBITS: Lentil, Black Bean and Edamame Burgers
Gristle & Gossip’s “TastyBits” feature quick and delicious meatless or seafood recipes that we love! This edition is dedicated to my favorite “Meatless Monday” dish – Lentil, Black Bean and Edamame Burgers!
In my household when it comes to dinner time you really never know what you’re going to get. Luckily for me, it’s solely my choice. My husband makes all our lunches for the week and dinner is all on me. We follow the “Eat like a King (Queen) for Breakfast, a prince (princess) for lunch and a pauper for dinner” regimen — well actually we don’t because we only eat boiled eggs for breakfast and on real glutinous days half an avocado!
While watching an episode of “Best Ever” on the Cooking Channel I saw these burgers. Well, I couldn’t remember the episode, the location of where this burger was made, nor the recipe. All I could remember was that the burger was super green in color. I have made lentil burgers before but with only lentils so it was darker. My mission was to recreate the Lentil, Black Bean and Edamame Burgers just as I saw them but based on my own recipes and the help of sweet baby Jesus.
When I attempted to look up recipes that were similar they didn’t contain the edamame and were no help. The Lentil, Black Bean and Edamame Burger recipe I made up was super easy the only down side is I like to let my beans soak overnight and then I’ll boil them. So this is a “next-day” recipe if you choose to use FRESH beans like I did. I don’t do canned anything…except beers!
One important thing to note is that lentils grow sprouts when you soak them, but no worries.. you can still eat them. My recipe calls for you to whip out your mini chopper anyway so you don’t have to be “SCURRED” of the sprouting lentils.
When the Lentil, Black Bean and Edamame Burger mixture was complete, I knew I had done something right because it looked just like the mixture on TV. I was so proud. The best part about the burger was how light it was and how light I felt after eating two of them. I would NEVER do that with beef but for some reason when I am eating veggies I lose it and go HAM!! We totally went ham on this veggie burgers.
We topped them with a tiny square of thick cut muenster cheese that added a “melty- gooey -cheesy” element to it. I am addicted to the Kings Hawaiian hamburger buns which made them even tastier and when topped or bottomed with fresh lettuce, tomato and avocado they really make for a tasty meal.
Check out my recipe below and share your thoughts.. have you tried a recipe like this? What did you think?
1 cup French green lentils
2 tablespoons olive oil, plus more for forming and cooking burgers
1 medium onion, finely diced
2 cloves garlic, minced
2 cups fresh black beans, soaked and boiled
1/2 cup shelled, cooked or frozen edamame
1/2 cup bread crumbs
1/2 bunch fresh cilantro leaves, chopped
2 tablespoons diced, roasted mild chilies
2 teaspoons salt
1 teaspoon each ground cumin, coriander, and turmeric
1/2 teaspoon cayenne pepper
1. Simmer lentils, black beans and edamame in plenty of water until very tender, about 20 minutes. Drain well, and set aside to cool. (keep your eyes on the beans..low- medium heat)
2. Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring frequently, until soft, about 4-5 minutes.
3. Pulse the cooked lentils, black beans and edamame in a food processor to a rough purée.
4. In a large bowl, combine lentil mixture, cooked vegetables, and remaining ingredients.
5. Cover and refrigerate mixture for at least 1 hour.
6. Form the mixture into 8 patties using lightly oiled hands. Place on a waxed paper-lined baking sheet, and chill at least 1 hour.
7. Griddle on high heat or sear patties in a hot, well-oiled pan for 4 to 5 minutes or until well-browned; flip carefully and cook for 3 to 4 minutes.