Tuesday, May 17, 2011

Fava Bean Burgers



Biting into a towering juicy burger is one of the finer things in life. There are a lot of bad vegetable based burgers out there but this burger proves that meat eaters don't have all the fun. If a samosa and a falafel had a burger baby this would be it - it's good.

Fava Bean Burgers:

*from ottolenghi 
serves 4

1/2 lb (about 6 cups) spinach
3 T olive oil
1 lb (about 3 cups) fava beans (fresh or frozen)
*If you can't find fava beans you can substitute: Lima beans, edamame, green peas...
3/4 lb potatoes, peeled and roughly diced (I used yukon gold, 3 mediums)
1/2 green chile, seeded and finely chopped
*I am SO intimidated by chile. I need to take a class or something - never know what to buy, always worried too hot/too mild. I used about 2 T of a serrano chile and it was good, phew.
2 garlic cloves, minced
3/4 t cumin
3/4 t coriander
1/4 t turmeric
salt & pepper
3 T chopped cilantro
6 T dried breadcrumbs
1 egg
1/2 cup sunflower oil (or other high heat oil - I used grapeseed oil)
4 lemon wedges

Wilt the spinach in a hot pan with 1 T of the olive oil. When cool enough to handle, squeeze out any liquid, then chop roughly and set aside.

Blanch in boiling water for 1 minute (if raw) or thaw (if frozen) fava beans (or other little green thing).

Cook the potatoes in boiling water for about 15 minutes, or until tender. Drain and tip into a large mixing bowl. Immediately add the fava beans, spices, chile, garlic, remaining 2 T of olive oil and some salt & pepper. Use a potato masher to mash it all up roughly; don't worry if some beans are not totally crushed. *I threw it all in the food processor and pulsed it a few times because my mashing just wasn't cutting it.

Next, add the wilted spinach, chopped cilantro and breadcrumbs. Taste to check the seasoning. Lastly, mix in the egg.

Wet your hands and shape the mix into fat patties that are roughly 2 inches in diameter and 3/4 inch thick. Chill them for at least half an hour.

To cook, heat up the oil and pan fry the burgers on high heat for 5 minutes on each side, or until golden brown. Serve warm, with the lemon wedges.

Sauce:
3 T Greek yogurt
3 T sour cream
2 t olive oil
1 t lemon juice
1 t chopped cilantro
salt & black pepper

Mix together...



We stacked our burgers on black pepper spiked brioche buns with tomatoes, arugula, and globs of sauce. I could barely fit my mouth around it...burger test passed. YUM.

8 comments:

  1. Looks great! I'm wondering, how do you think these would freeze? Thanks!!

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  2. Hi Allison,
    Yes, I think they would freeze well although I haven't tried it myself. I'd go as far as to make the patties then either layer them with parchment in a baking dish or wrap in plastic then aluminum. Then defrost in the fridge?
    Good luck!
    Sarah

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  3. I love this recipe! You're so right about how one has had way too many bad veggie burgers in the past. At the Oxe Carte in Broolyn they serve a delicious one though with quinoa, black beans and aubergine. Mmmm...

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  4. These sound delicious! I've been on the hunt for a decent vegan/veggie burger that doesn't use TVP. I'm so excited to try this. Thanks!

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  5. This is so pretty and tasty looking. So many wonderful veggie burger recipes. Homemade is so much better than store bought.

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  6. Love this! I'll be trying this recipe out this weekend while family is visiting!

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