Green Burgers?! Yes. Edamame burgers. Yeah, I know I posted an edamame recipe last week. What can I say? I love those little green nuggets of soy joy. I have been wanting to make these burgers for some time. In fact, they are what I wanted to make last week, I just did not think far enough ahead (you need to let them firm up in the fridge for a few hours before you cook them.) I ganked this recipe from my friend Andrew Veety's blog. I knew they were going to be good because Andrew is the founder and organizer of (sometimes controversial) The Church of Burger. The dude knows burgers, so, while this is not a traditional beef hamburger (not that CoB is exclusive to beef burgers), I knew if Andrew said it was good... then it's good. And you know what? It's really really GOOD.
As a topping, I made a simple wasabi slaw. I was inspired by a burger I had in Kansas City at a place called Swagger. You see, my friend Eric might be Diners, Drive-Ins and Dives' biggest fanboi, so whenever I travel with him we end up going to places where Guy has been (see my Mid-South epic roadtrip post for example). While I don't particularly like Guy Fieri (get those effing sunglasses of the back of your damn head, dude!), he does seem to go to some good joints with big fatty delicious food. I ordered the Suribachi, which is a burger that has been tempura battered and fried and topped with wasabi slaw and Srirachi sauce:
It was damn tasty! Eric, the fanboi, got the Dead Texan, which is a bacon cheeseburger with a fried egg on it... with grilled cheese sandwiches (one with bacon, one with jalapeno) acting as buns. !!!! Not sure I am surprised, but the Dead Texan was a disappointment... not nearly the flavor explosion I expected. Definitely not worth the quadruple bypass surgery. But it was fun to look at:
Anyway, on to the edamame burgers.
copied almost directly from Andrew Mark Veety's blog
16 oz. shelled edamame (thawed if frozen)
1 finger of ginger, about 2 inches, grated
2 cloves garlic, grated
1/4 cup of cashews, try to use unsalted or adjust your seasoning as needed.
Garlic - minced fine - to taste.
4 scallions - whites and a small part of the green. Cut super fine.
3 or 4 good shots of soy sauce.
Salt and pepper
Panko bread crumbs (I estimate I used about 1 1/2 cups)
Run the edamame through a food processor, pulsing several times to make a mix of smooth and chunky. Run the cashews through a food processor or give a fine chop with a chef knife. Add the Edamame, cashews, ginger, garlic, scallions, soy sauce and egg to a bowl. Use your hands to mix well. Add panko bread crumbs until the mixture comes together into something you can form a good patty out of. Form into 4 large patties, cover, and refrigerate for a few hours. Cook for a few minutes per side in oil in a "rocket-hot" skillet. Serve on a toasted bun.
2 teaspoons wasabi paste (or more to taste)
1/3 cup rice wine vinegar
2 Tablespoons soy sauce
1/2 teaspoon sesame oil
1/2 head of cabbage, sliced thin
the rest of the scallions you didn't use in the burger, sliced thin
salt and pepper
whisk together the wasabi, vinegar, soy sauce and sesame oil. pour over cabbage and scallions and toss. Refrigerate until ready to use. I made this first to give the cabbage time to marinate.
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