EDAMAME AND SPINACH BURGER WITH SESAME NOTES
The Edamame and Spinach Burger With Sesame Notes is a vibrant plant-powered patty that brings together nourishment, freshness and flavour. The mashed edamame provides a creamy yet firm base, while finely chopped spinach adds colour and essential nutrients. The chickpea flour binds the ingredients without gluten, giving the burger a wholesome and high-fibre profile. A drizzle of sesame oil enhances the mix with a nutty aroma that perfectly complements the greens. It is pan-fried until golden, which develops a crisp exterior while remaining tender inside, making it satisfying and light. It is quick to prepare, which is a versatile choice for weeknight meals or summer gatherings, pairing easily with buns, wraps or crisp salads, which are packed with protein, fibre, iron and plant-based goodness. The Edamame and Spinach Burger With Sesame Notes proves that clean and simple ingredients can create a dish that feels indulgent yet remains entirely nourishing.
RECIPE CATEGORY
Lunch, Dinner
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
Sandwich
INGREDIENTS
There are the following ingredients for Edamame and Spinach Burger With Sesame Notes:
- 39 grams | 1.38 ounces | ¼ cup shelled edamame, mashed
- 8 grams | 0.28 ounces | ¼ cup chopped spinach
- 6 grams | 0.21 ounces | 1 tablespoon chickpea flour
- 1.25 millilitres | 0.04 fluid ounces | ¼ teaspoon sesame oil
- 6 grams | 0.21 ounces | 1 teaspoon fine sea salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 154 kilocalories
- Fat: 3.0 grams
- Saturated Fat: 0.4 grams
- Carbohydrate: 25.8 grams
- Sugar: 2.5 grams
- Fibre: 5.8 grams
- Sodium: 2460 milligrams
- Protein: 8.0 grams
- Calcium: 55 milligrams
- Potassium: 345 milligrams
- Iron: 2.9 milligrams
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 to 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 to 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.
PREPARATION TIME
6 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Edamame and Spinach Burger With Sesame Notes:
- 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 teaspoon of hemp hearts or flaxseed meal.
- Cheesy Touch: Stir in 1 tablespoon 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° Celsius for 18 to 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.
