Vegan Smashed Edamame & Mint Burgers
Give yourself a greens-fuelled boost with these vibrant, nutrient-packed vegan smashed edamame and mint burgers.
Edamame, spinach and mint make a delicious patty, while spirulina gives the buns a superfood lift.
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Whilst meat replacements are great, they’re not everyone’s cup of tea. This healthy take on a vegan burger is packed with flavour as well as goodness. It’s an impressive dish to serve up when you have guests round, or a tasty treat for the weekend!
Are edamame beans really healthy?
These tasty green beans, also known as immature soya beans, are a brilliant source of protein. But that’s not the only thing they have to boast about. Edamame beans are also high in vitamin K and folate and may even reduce the risk of some cancers.
Edamame beans can be purchased fresh or frozen in most supermarkets. Wondering how to use them in your daily meals? Try adding them to Buddha bowls or stir fries, blending them to make a dip, or simply eating them sprinkled with salt.
What is spirulina made of?
This recipe uses spirulina to give the homemade baps a lovely deep green colour and a big dose of immune-boosting nutrients. Of course, you can use standard, shop-bought buns if you don’t have time to make your own.
Widely considered to be a superfood, spirulina is derived from a blue-green algae. It’s high in antioxidants, filled with minerals and a good source of iron and magnesium.
You can buy spirulina in powder form, for use in baking or smoothies.
Tip: Serve these tasty burgers with vegan wasabi mayo, which you can make yourself by adding a little wasabi paste to vegan mayonnaise.
Prep Time: 1 hr 30 mins
Cook Time: 45-55 mins
- For the buns
- 62.5 62.5 g strong white bread flour
- 0.5 0.5 tsp fast acting yeast
- 0.5 0.5 tsp caster sugar
- 0.25 0.25 tsp sea salt
- 1-2 tbsp spirulina
- 0.5 0.5 tbsp olive oil, plus extra
- 30 30 ml tepid water
- 15 15 ml soya milk
- black and white sesame seeds, for sprinkling
- For the patties
- 0.25 0.25 tbsp olive oil, plus extra for greasing
- 0.25 0.25 large brown onion, peeled and chopped
- 0.25 0.25 large mild green chilli
- 0.5 0.5 tbsp chia seeds
- 7.5 7.5 g raw spinach
- 18.75 18.75 g edamame
- 12.5 12.5 g rolled oats
- small bunch of fresh mint leaves
- small bunch of fresh chives
- small bunch of fresh parsley
- sea salt and black pepper, to taste
- To serve
- wasabi mayo
- sliced onion
- sliced avocado
- Measure the flour into a bowl and add the yeast, sugar, salt and spirulina. Mix well with a fork until evenly coloured.
- Pour in the water and oil and mix again with a fork until starting to form a dough. Turn out onto a floured surface and knead for 5-10 minutes until smooth and elastic.
- Lightly coat the ball of dough with oil, place it back into the bowl and cover it with a damp tea towel. Leave in a warm, draught-free place to rise for 1 hour, or until doubled in size.
- To make the patties, place all the ingredients into a food processor and pulse until combined but still with some texture. Shape into 4 patties with your hands and arrange on a lightly oiled baking sheet. Chill for 30 minutes to firm up.
- When the dough has risen, turn it onto a floured surface and knock it back to remove the air. Shape into 4 buns and arrange on a baking sheet dusted with flour. Brush the tops with a little soya milk and sprinkle with the sesame seeds.
- Preheat oven to 180C/350F/Gas Mark 4. Leave to rise, uncovered, for a further 10 minutes. Transfer to the oven to bake for 25 minutes, or until they sound hollow when tapped. Set aside to cool.
- When the burgers have chilled, brush them with a smear of oil and bake in the oven for 20-30 minutes, depending on their thickness. They should be lightly golden and piping hot in the centre.
- Split and toast the buns and spread them with the wasabi mayo. Add a burger patty to each and pile generously with the toppings. Serve immediately.
Need another bite? Sink your teeth into these mouthwatering vegan burger recipes!