Do you guys ever have days where everything you make just turns out from bland to horrible and everything in between? That was my Sunday. Sigh….from a chia seed pudding that tasted bland, a salad that was tasteless, ho hum soaked almonds (that I didn’t have time to dehydrate so they were a little soggy), a shake made with not-so great protein powder that I’m trying to use up and a dinner that just fell apart and I barely saved. Yes I blog about food, but no I am not a master cook and boy did Sunday prove that statement very true.
I decided the only was to salvage my day was to write about a successful recipe and share it with you all! I shared these almost 2 weeks ago in a What I Ate Wednesday post, and now I’m finally posting the recipe. Jeez I’m slow eh? Well hopefully you all forgive me and please let me make it up to you by providing the details.
I was so proud of these burgers! They were my first ever veggie burgers that I felt comfortable grilling and they totally worked! They have a slightly sweet taste making them perfect pairings for super savoury and spicy toppings like sauerkraut or kimchi, sriracha and anything else you can imagine!
I used edamame and sesame seeds as the main flavours, going for a Japanese feel and I loved how it turned out. The edamame provides a sweetness as well as great protein while the sesame seeds add crunch and tons of calcium. All the flavours really come together with the help of some Bragg’s, molasses (you can read about how good blackstrap molasses is in this post!) and cumin and the quinoa flour and tahini provide extra nutrition in addition to being rock star binders.
The trick? Freeze the burgers for about 30 min before grilling them! This helps them firm up before cooking so they stay together during the cooking process. You don’t want to freeze them, just chill them a bit. I imagine the logic behind this is similar to the logic behind chilling cookie dough. Anyway, the real point is, chilled burgers = grillable burgers and that makes me a happy veggie burger eater :)
check out those grill marks!
I served these with a spicy Asian slaw (that I lost the recipe for- clearly the food gods have turned against me!). It was cabbage, carrot and apple with a rice vinegar, agave, sambal olek and Bragg’s dressing. I highly recommend adding something crunchy, savoury and spicy to top these burgers!
Sesame Edamame Burgers (Vegan, Gluten-free, Refined Sugar-free)
Ingredients (6 burgers)
- 1 cup edamame
- 1 cup chickpeas
- 1/3 cup quinoa flour (chickpea flour would also work)
- 2 tbsp tahini
- 1 tbsp blackstrap molasses
- 1 tbsp Bragg's
- 1/4 tsp chilli powder
- 1/4 tsp cumin
- 1/4 cup sesame seeds, toasted
Heat a small pan over medium heat. Dry toast the sesame seeds until golden brown and fragrant. Set aside.
In a food processor add all ingredients expect the sesame seeds and process until the beans are mostly broken down, but there are still some pieces left. Add the sesame seeds and pulse a few times until incorporated.
Place in the freezer for about 30 min to allow them to firm
Grill on a hot grill for about 5-10 minutes each side until warm throughout and slightly charred on the outside. Alternatively you can bake these in a 350F oven for 20 minutes after chilling in the freezer as well.
Top with a slaw or toppings of your choice!
I hope you all had better weekends than I did! Thankfully, this is the start of a new week with no mistakes in it yet. AND I have tomorrow off :). Thanks for reading and see you tomorrow!