Wheat Free

　　Yep, green burgers. This recipe makes a lot, but they freeze well, so you can have green burgers all week long!

　　

Ingredients

16 Burgers

　　2 cups (340 g) shelled and frozen edamame

　　1 can (15 ounces, or 420 g) chickpeas, with liquid

　　8 ounces (227 g) sliced mushrooms

　　1/2 cup (65 g) finely ground raw cashews

　　1/2 cup (60 g) nutritional yeast

　　4 cloves garlic

　　1/2 teaspoon ground cumin

　　1/4 teaspoon liquid smoke (optional)

　　1 teaspoon Bragg's Liquid Aminos or soy sauce

　　Salt and pepper, to taste

　　3 1/2 cups (420 g) chickpea flour

　　Oil, for frying

　　

Step 1

Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.

　　

Step 2

Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.

　　

Step 3

Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.

　　

Step 4

Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.

　　

Step 5

Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.

　　From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.