you may have noticed the flow of posts on my little blog here have slowed down over the last couple of weeks. i’ve been so busy with pulling together my new business that i haven’t really spent too much time cooking or doing anything around the house.
i have to say, the first week of launching your own business is pretty much an emotional roller coaster – there is an equal amount of pride and self-doubt. on wednesday, i considered giving it all up. on friday, i met with my first client and knew this was meant to be.
on friday, i forced myself into the kitchen in an attempt to stop myself form staring at my google analytics page. i decided to make something weird and colorful, my usual.
i’ve been on this alternative burger kick (ginger chicken burgers, orange aioli shrimp burgers, sweet potato and chickpea burgers, and zucchini quinoa burgers). this edamame burger fits somewhere at the top of the list in appearance and somewhere in the middle for taste.
- ½ white onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 24 ounces cooked edamame
- ¼ cup cilantro, chopped
- ⅔ cup bread crumbs
- 2 eggs
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1-2 teaspoons sriracha
- ¼ cup mayonnaise
- buns, tomatoes, arugula for serving
- In a food processor, combine onion, garlic, ⅔ of the edamame, cilantro, ⅓ cup bread crumbs, eggs, red pepper, and salt. Pulse until paste is formed.
- Coarsely chop remaining edamame. Combine paste with chopped edamame and remaining bread crumbs. Mix well and form into 6-7 patties.
- Heat olive oil in large cast iron pan. Cook patties about 4-5 minutes on each side, until warm and slightly crispy.
- Meanwhile, mix together mayonnaise and sriracha.
- Serve burgers on buns with some tomato, arugula, and a good helping of the sriracha mayo.
recipe adapted from a beautiful mess.
how did i miss this one? looks awesome!
writes rochebelle