Edamame Black Bean Burgers with Vegan Soy Mayo
Ingredients
FOR PATTIES
- 1/2 yellow onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 can black beans drained and rinsed
- 1 cup quick cook oats
- 1/2 cup bread crumbs
- 3/4 cup shelled edamame
- 2 tbsp. spicy brown mustard
- 2 tbsp. soy sauce
- 1 tsp ground ginger
- red pepper flakes to taste
- pinch of salt and pepper
FOR SOY MAYO
- 1/4 cup vegan mayo
- 1 tbsp. soy sauce
Instructions
- FOR PATTIES: Add onion and garlic to a small pan over medium heat. Add a tbsp. of water and saute until veggies start to soften.* Add veggies to a blender or food processor and pulse 2-3 times until combined, but not total mush. Add beans to a large bowl and mash with a potato masher or fork until about half of the beans are mashed and the other half are still intact. Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine. Line a baking sheet with parchment paper. Form mixture into 6 balls and flatten into patties.** Put patties on baking sheet and place in the freezer for at least an hour.
- FOR SOY MAYO: Combine ingredients in a small bowl and stir to combine. Place in the fridge until ready to use.
- FOR BURGERS: Heat a pan over medium heat and coat with non-stick spray. Add frozen patties and cook until browned and warmed through (about 6-8 minutes per side). Assemble burgers with remaining ingredients.
Notes
*If veggies start to stick to the pan, add additional water - 1 tbsp. at a time.
**If mixture is too dry and patties aren't sticking, add 1 tbsp. of water at a time until they can easily form, but aren't too sticky or wet. You just want the patties to form, they will stick together completely once they are frozen.
**If mixture is too dry and patties aren't sticking, add 1 tbsp. of water at a time until they can easily form, but aren't too sticky or wet. You just want the patties to form, they will stick together completely once they are frozen.