EDAMAME AND SPINACH BURGER
The Edamame and Spinach Burger is a vibrant and protein-rich patty that’s as nourishing as it is flavourful. Made from mashed edamame and finely chopped spinach, this vegan burger offers a clean and plant-powered profile packed with fibre, iron and wholesome goodness. Chickpea flour binds the mixture without gluten, while a splash of sesame oil lends a nutty depth that complements the greens beautifully. The combination of textures, creamy, firm and fresh makes this burger a go-to for health-conscious diners. It’s quick to prepare, pan-fries with ease and works wonderfully as part of a wrap, over a salad or served in a burger bun with your favourite toppings. Perfect for weeknight dinners, casual lunches or meal prep, this burger is also freezer-friendly and customisable for all palates.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Backyard BBQ, Casual Dinner, Picnic, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Wheat / Gluten-Free, Healthy, High Fibre, Quick & Easy, Low Fat
DISH TYPE
Hamburger
INGREDIENTS
There are the following ingredients for Edamame and Spinach Burger:
- ¼ cup shelled edamame, mashed
- ¼ cup chopped spinach (fresh or thawed from frozen)
- 1 tbsp chickpea flour
- ¼ tsp sesame oil
- Salt and pepper to taste
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 121 kcal
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrate: 7.2 g
- Sugar: 1.5 g
- Sodium: 134.4 mg
- Fiber: 2.8 g
- Protein: 6.1 g
- Calcium: 35.3 mg
- Iron: 1.4 mg
- Potassium: 261.8 mg
PREPARATION
- Mash The Edamame: Mash the cooked and shelled edamame in a bowl until mostly smooth but still textured.
- Add The Spinach And Seasoning: Mix in chopped spinach, sesame oil, salt and pepper until well combined.
- Incorporate Chickpea Flour: Stir in chickpea flour and let it rest for 3–5 minutes to absorb moisture.
- Shape The Patty: Form the mixture into a patty, adding a pinch more chickpea flour if needed.
- Preheat The Pan: Heat olive oil in a non-stick pan over medium heat.
- Pan-Fry The Burger: Cook the patty for 3–4 minutes per side until golden and heated through.
- Serve And Enjoy: Serve hot with a bun, lettuce wrap or salad and toppings of your choice.
PREP TIME
6 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Edamame and Spinach Burger:
- Dry spinach Thoroughly: If using frozen spinach, squeeze out all moisture to prevent a soggy texture.
- Mash Edamame Well: A good mash ensures better patty cohesion and even texture.
- Rest The Mix: Chickpea flour needs a few minutes to bind the ingredients together.
- Use Sesame Oil Sparingly: A little goes a long way; it adds depth without overpowering.
- Cook On Medium Heat: Prevent burning while ensuring even browning.
VARIATIONS
- Add Garlic Or Ginger: Fresh minced garlic or ginger adds brightness and bold flavour.
- Spicy Kick: Add a pinch of chilli flakes or a dash of Sriracha to the mix.
- Boost Protein: Mix in ½ tbsp of hemp hearts or flaxseed meal.
- Cheesy Touch: Stir in 1 tbsp nutritional yeast for a savoury edge.
- Zingy Lemon: Add a dash of lemon juice or zest for a fresh and tangy balance.
- Baked Version: Bake at 180°C (350°F) for 18–20 minutes and flip halfway for an oil-free option.
PREPPING AND STORAGE
- Make Ahead: Prepare the mixture and refrigerate for up to 24 hours before cooking.
- Refrigerate Cooked Patties: Store in an airtight container for up to 3 days.
- Freeze Uncooked Patties: Freeze between parchment layers in a sealed container for up to 1 month. Thaw overnight before pan-frying.
- Reheating Tips: Reheat in a skillet or oven for the best texture. Avoid microwaving for optimal crispness.